Ingredienti
for 4
4 veal shoulder chops, bone in
flour
[ 50 g | 4 tbsp ] butter
1/2 cup white dry wine
pepper
For the gremolata:
1-2 anchovies
parsley
grated rind of 1/2 lemon
1-2 cloves garlic
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Ricetta
Literally "bone holes."
Heat the butter in a shallow pan. Dust the veal chop with the flour then place in pan on high heat and brown in butter on both sides. Add the wine and 1/2 cup of water. Cook covered on low heat for about 1 hour. Turn occasionally and add more water if necessary. The veal will be ready when it is very tender.
For the gremolata crush together the parsley, anchovy, lemon rind, and garlic. Spread the mixture on the ossibuchi when they are ready.
Traditionally served with risotto alla milanese.
Notes: the veal cut should include a cross section of the bone--the sweet marrow is the best part.
For a stronger sauce add half the water and allow all the liquid to evaporate, then brown to desired strength. Add more water to deglaze.
Consider adding a mirepoix (finely minced celery, onion, carrot) or tomatoes after the wine and water.
Copyright © 2001-2009 Gianmarco Pinton
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