Blog Forman and Field

The beady-eyed among you will have spotted our special offer on rose veal osso buco, perfect fodder for the Autumnal weather we’re having at the moment. Here’s our recipe for Osso buco alla Milanese; vibrant flavours to brighten a gloomy day with enough starch to comfort your soul. Make double what you need and freeze some for later. Be careful when you handle the osso buco as they cook; you don’t want to lose the delicious bone marrow within.

This recipe serves two, but is easily scaled up, and goes beautifully with Chapel Down’s Pinot Blanc 2009

2 Rose veal osso buco
Olive oil
S&P
1 white onion, finely diced
1 celery stick, finely diced
1/2 fennel bulb, finely diced
1 carrot, finely diced
2 fat garlic cloves
1 sprig thyme, whole
12 cherry tomatoes, skinned and diced or 1/2 tin of good quality tomatoes
250ml dry white wine
200ml chicken stock

Oil and generously season the osso buco before searing in a hot heavy-based pan an setting to one side. In a saucepan, gently cook the onion, celery, fennel, carrot and garlic until translucent, then add the tomatoes, wine, stock and thyme. Add the meat to the pan and push down to completely submerge – add a bit more wine or stock if you need to. Simmer, loosely covered (put the pan lid at an angle) on the lowest possible heat for around an hour and a half, or until the meat is totally tender. Remove the osso buco from the heat and leave to stand, covered, while you make the risotto – a little resting time makes all the difference in texture and taste.

To serve: place the meat atop risotto alla Milanese with a bit of the sauce and sprinkle with gremolata.

Risotto alla Milanese
1 white onion, diced
Celery, diced
2 cloves garlic
Olive oil
150g Arborio rice
Generous pinch saffron
750ml chicken stock
250ml white wine
Handful grated parmesan

In a heavy saucepan, gently cook the onion, celery, and garlic in a little olive oil until translucent. Add the rice, then stir and cook for a couple of minutes until the rice is coated in the oil. Combine the wine and chicken stock. Add the saffron with a little of the wine and stock, and stir until the rice as absorbed the liquid. Repeat until the rice is al dente, adding a little extra stock if you run out of liquid. Stir in the parmesan, and allow to stand for a couple of minutes before serving.

Gremolata
1/3 garlic clove
Salt
Zest of 1 lemon
Handful flat leaf parsley, finely chopped

Make a paste out of the garlic with a little salt, and combine with the grated zest and finely chopped parsley.