Extremely difficult to narrow it down to just one. But if I have to select one, I would probably go for Osso Buco from Milano. The combination of flavours is incredible - the rich double-cooked vegetable sauce, the gremolata with anchovies and, to top it all, the marrow.
Here is my personal recipe:
4 veal shanks
1 onion
1 to 2 carrots
piece of celery
stem of leek
40g tomato paste
red wine
For the gremolata:
parsley
garlic
grated lemon peel
small can of anchovies
Sprinkle the veal shanks with salt, pepper and a bit of flour. Sear in a large pan or skillet (preferably oven-proof) in olive oil for a couple of minutes until lightly brown. Remove and set aside. Add a bit more oil, if necessary, an sear the vegetables (everything diced in cubes) until lightly brown. Add tomato paste, salt, pepper, a little garlic, thyme and a healthy amount of red wine until you get a thick sauce.
Put the shanks on top of the sauce and let cook in the oven for 2 hours.
For the gremolata, cut everything into fine pieces and mix well. When the veal is done, put the gremolata on top of the shanks and bake for another 10 minutes until it is lightly browned and roasted.
Serve together with saffron risotto.
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