Italian Osso Bucco

This veal dish originates from Milan, Italy, but is enjoyed world-wide. It is vastly enhanced by the addition of a Gremolata at the point of serving - here is Mrs. Judith Hand's recipe (of Torquay International School)
Gremolata : One Clove of Garlic, finely chopped. Mix this with two teaspoons of chopped parsely and the grated rind of half a lemon. This is more than a garnish - it makes a huge difference to the dish. Mrs. Hands also recommends serving with a Risotto Alla Milanese.

Osso Bucco

Ingredients (Serves 4)

4 Thick slices of Rosé Veal shin
Salt and freshly ground black pepper
3 tablespoons Plain flour
50g butter
2 tablespoons of oil
150 ml ( ¼ pint) white wine
450g tomatoes or a tin of pre-chopped tomatoes
¼ pint of stock
Springs of parsley and thyme and one bay leaf

Method

Preheat the oven to 180 degrees C or Gas Mark 4
Season the flour and use to coat the meat well on both sides. Heat the butter and oil in a casserole, add the veal and fry, turning once, until browned on both sides. Add the wine and cook, uncovered for 10 minutes. Blanche, peel and chop the tomatoes (or use pre-chopped tinned tomatoes) and add along with the stock and herbs. Cover and cook in the centre of the oven until the meat is very tender and falls away from the marrow bone in the middle. Delicious served with sauté potatoes and broccoli.