This recipe was so yummy that I could sit down and eat it all again tomorrow. I actually ate it a few weeks ago, on our day trip to Locarno and decided then and there that I really had to try and make it myself.
Ossobuco is an Italian word that means ‘bone with a hole’ – referring to the marrow hole at the centre of the shin of veal. It’s a tougher cut of meat, but it’s made tender by cooking it gently in a broth of white wine, tomatoes and onion for about an hour and a half.
Since the Ossobuco cooks itself, that gives you plenty of time to make the perfect accompaniment: Risotto alla Milanese. I have made risotto plenty of times before, but this one turned out better than ever. This comment from Delia is what I believe made the difference: “a risotto should be soupy rather than mushy.” I think I’ve been overcooking my risotto all these years! And of course you should be at the stove the whole time, stirring, stirring, stirring, ready to add another ladle of stock before the rice starts sticking to the bottom of the pan. This isn’t a dish to make if you can’t commit to standing by the stove for 15-20 minutes.
The pièce de résistance is the final garnish, the gremolata, which is a mixture of grated lemon zest, chopped parsley and garlic. It really lifts the entire dish and makes it something special. And don’t forget a small spoon to scoop out the marrow!
I really have to make this again…