Thursday, November 18, 2010
Ossobuco with risotto Milanese
This is embarrassing. I hail from Milano, the mother land of ossobuco, and I had never eaten it before Tuesday night. When I used to work at Bice Ristorante in Naples, Florida, there were customers who would happily dish out more than $40 to eat an ossobuco with risotto. I used to think they were crazy. Turns out, I was wrong. I was the crazy one. Because, my friends, ossobuco with risotto is an amazing dish, one that I now want to prepare over and over again to make up for all the ones I haven't eaten before.
See, the thing is that for the longest time I dreaded eating meat cooked in tomato sauce. It has something to do with a childhood trauma of having to finish a particular meat and tomato dish I didn't like in preschool. It happened in 1984, but for many years afterwards I just couldn't bring myself to eat any type of meat that had touched a tomato. So no meatsauce. No meatballs. And no ossobuco.
And while I got over the meatsauce and meatballs phobia during my teenage years, the ossobuco remained a pariah in my book —mostly because I had this absurd idea that the shanks would be incredibly expensive. Well, the other day I bought four for less than 8 Euros, so I guess I was wrong on that too. What can I say? You live, you learn. Anyhow, not only were they cheap, they are also incredibly easy to prepare —and outstanding once they are served over freshly made risotto with saffron. You can find my risotto recipe here. Buon appetito!
OSSOBUCO MILANESE STYLE
For 4 people:
4 veal ossobucos
1 small onion, finely chopped
2 tablespoons butter
4 tablespoons olive oil
1 glass white wine
1 can chopped tomatoes
Salt and pepper
2 garlic cloves
2 tablespoons minced parsley
2 tablespoons grated lemon rind
Pierce the sides of the ossobucos with a knife, so they don't curl up when they cook. Dredge them in white flour.
Heat up oil and butter in a large casserole. Add onion and sautee until translucent, about 5 minutes. Remove onion form pan, but leave the butter and oil mixture in the casserole. Add the meat and sautee on both sides until browned.
Pour wine over meat, add reserved onion, season with salt and pepper, add tomatoes and cook, covered but leaving the lid slightly open, on very low heat for about one hour and a half.
MInce parsley and garlic together, stir in grated lemon rind.
When the meat is ready sprinkle with parsley mixture and serve over polenta or risotto Milanese.