Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata, a chopped herb condiment classically made of lemon zest, garlic and parsley, and traditionally served with risotto alla milanese, however we love eating our broth with local sourdough bread.
- 2 ossobuco steaks
- 1 turnip, peel and chopped
- 2 zucchini chopped
- 2 carrots
- 2 large tomatoes, chopped
- 2 tbsp tomato paste
- Plenty of celery, chopped
- 2 potatoes, peeled and chopped
- 2 onions, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 3 litres water
- Sea salt, freshly ground pepper
- Clean, peel and cut the vegetables into cubes.
- Put the vegetables in a pot of cold water, add the salt and tomato purée.
- Place the steaks on top (always start with the meat in cold water).
- When it boils, turn down the heat and simmer for an hour and a half (90 minutes).
- Turn off the heat and leave to rest of 5 minutes before serving.
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