Osso Bucco with Risotto alla Milanese

Osso Bucco with Risotto Milanese

 I've always steered well clear of veal due to the cruelty involved with veal crates.

Over the last 12 months I've been following stories from BBC's Countryfile and Hugh Fearnely-Whittingstall about how the veal industry has changed for the better and for the welfare of the calves.

So having house guests, Mum and Dad visiting for 3 weeks from Spain (they've bought a bungalow ready to move back as soon as they sell their Northern Spanish property - any one interested should look here) and seeing that Ocado had veal cuts for Osso Bucco on special offer, I decided to give it a try. I always fancy it on restaurant menus but never order it, it's usually too expensive.

I did my usual internet research and picked some elements from several recipes that would give the type of meal I wanted. Osso Bucco in Italian means "bone with a hole" and looking at the meat it's easy to see why. My recipe is along the lines of the modern version with a tomato based sauce rather than the older cinnamon and bay version.

It's traditionally served with Risotto alla Milanese, so I did that too. I would have liked an extra element to the risotto, tradition would have been to sprinkle it with a gremolata (finely chopped parsley, garlic and lemon zest), but I think some mushrooms would have accompanied it well too. You may find the risotto too rich, so try some boiled potatoes, or mash or even some gnocchi instead.

The smell of the stew cooking was lovely, it's the celery that gives it the amazing stewy aroma. The sauce should end up fairly thick. In this version it's full of vegetables, but you could liquidise it if you prefer a less rustic, smoother sauce. The meat was melt in your mouth and while some of it dissolved into the sauce there was the rare prize of some marrow in the "hole in the bone". The veal was like a very mild pork to me, rather than a beefy taste. The risotto was soft and creamy but as I said I would have liked a like more about it, maybe a green vegetable to liven up the plate would have been enough. The tomatoey sauce of the Osso Bucco cut through some of the richness of the risotto. Make sure you season it well. The porcini mushrooms virtually disappear but give the sauce a lovely depth.

Osso Bucco for 4

Take 10g dried porcini mushrooms and leave to soak in 200ml boiling water.

Put some plain flour in a plastic bag, season it well with salt and pepper and then add 4 pieces of osso bucco and shake well until the pieces are coated in flour.

Heat some olive oil in a heavy based frying pan (that has a lid) and then quickly fry the osso bucco to seal it. When it is lightly brown all over set aside on a plate.

Cut into small dice 2 celery sticks and 1 large carrot. Cut another 1-2 carrots into larger chunks. Dice a large red onion and finely chop 4 cloves of garlic. Add a little more olive oil to the pan and fry all the vegetables on a low heat, sprinkle over some dried or fresh oregano and some chopped fresh flat leaved parsley.

While the vegetables are cooking squeeze out the porcini mushrooms, retaining the liquor and finely chop them.

When the onions are translucent, add the mushrooms, the mushroom liquor and 200ml white wine. Bring the mix to the boil, then add 225ml passata or sugocasa and 250ml vegetable stock.

Bring it down to a simmer, cover the pan and cook for about 1hr 30mins, stirring occasionally until the meat is tender, the sauce is thick and the vegetables are of a preferred texture.





Risotto alla Milanese (serves 4)

Melt 100g butter in a heavy based saucepan. Add a chopped white fleshed onion and 2 cloves chopped garlic and fry until translucent taking care not to burn the butter.
Add 300g arborio rice and stir until coated in butter. Add 2 small pinches of saffron.
With the heat quite high, but taking care not to burn the contents of the pan, add 2 glasses of white wine. The risotto should "sigh" as the liquid is added (sizzle). Keep stirring and adding chicken stock (have about a litre on hand but only use what you need) as the mixture dries out,  so it "sighs" each time. The rice should taste cooked but have a little firmness, no chalkiness though. It will take about 20-25 minutes depending on your rice. When it is ready, stir in 100g finely (freshly) grated parmesan before serving with your Osso Bucco.