Osso bucco à la milanaise

Originating from Milan meaning ‘bone with a hole’, osso bucco consists of veal shins braised with vegetables and tomato. Usually served with risotto, I’ve found this recipe in particular filling enough on its own.

What you’ll need:
4 osso bucco (or 1 per person)
250ml vegetable stock
200ml white wine (or red if preferred)
1 onion
2 cloves garlic
1 celery stick
oil
1 tin tomatoes
4 tomatoes
5 mushrooms
bouquet garni

 
Preparation:
Pre-heat the oven to 200c.

Season the osso bucco and cover with flour.

Heat the oil in a casserole dish, and add the osso bucco.

Cook until brown on all sides, and remove from the pan.

Add more oil if needed to the pan, and brown the finely sliced onion, celery, and garlic.

Chop the tomatoes and mushrooms and add to the pan. Cook for another 2 minutes, then add the tinned tomatoes.

Re-add the osso bucco, then add the wine and stock. Add the bouquet garni, and cook until simmering.

Cover and put it in the oven for 1 1/2 hours.

Serve with risotto if desired.