“The heart of the giver makes the gift dear and precious” – Martin Luther, 1483 – 1546
Zio Mario married a raven-haired beauty; Zia Silvana. From the North of Italy and living a cosmopolitan life, she was always so fashionably dressed and I believed she was straight off the catwalk of Milan. She was kind, generous and a fantastic cook!
The first time I ate Ossobuco alla Milanese, was at a dinner party in her home. Accompanying this dish was Risi e Bisi risotto, proceeded with an Aperol Spritz and follow with Panna Cotta for the ultimate in Milanese dinner party sophistication. At the end of the meal, she presented me with a gift: an Estee Lauder make up box. It was the first time that I was accepted as a ‘teenager‘ and not as a ‘child‘. I was in awe.
I recommend this dish to serve at your dinner parties. Take the time to order it from the butcher for ultimate dinner party success.
4 slices veal shank, each 4cm (1½ inches) thick * flour, for coating * 4 tbsp butter * 115ml (4floz) white wine * 395g (14oz) canned tomatoes * 395g (14oz) passata * 1 garlic clove * 1 tbsp grated lemon peel * 2 tbsp finely chopped fresh parsley * salt & pepper
Wash the veal slices and pat dry with the kitchen paper. Rub with salt and pepper and coat with flour, shaking off any excess. Melt the butter in a deep saucepan and brown the veal slices on both sides. Deglaze the pan with the wine, then reduce. Stir in the tomatoes and passata then season with salt and pepper. Cover the pan and stew over a low heat for at least 1½ hours, turning the slices over several times in the sauce as they cook.
When the meat begins to separate from the bone, it is done. Finely chop the garlic and combine it with the lemon peel and parsley. Sprinkle over the sliced meat just before serving with rice.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section THE ITALIAN JOB, a selection of authentic Italian recipes.