Ossobuco alla Milanese
This is a traditional ossobuco recipe, but with a French twist. Although the Pernod liqueur appears to be a strong flavor, it mellows in the oven and blends in to create richness that makes this dish a distinctive treat.
Serve over Saffron Risotto.
serves 4- 6
- 4 to 4 ½ pounds veal shank, cut about 2 inch thick
- 2 cups (about) flour for dusting
- 2 Tblsp butter, unsalted
- 3 Tblsp olive oil
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- 4 cloves garlic
- ¼ cup tomato paste
- ½ cup dry Marsala wine
- ½ cup orange juice
- ¼ cup Pernod liqueur
- 2 Tblsp fresh thyme, chopped
- 2 Tbsp fresh rosemary, chopped
- 1 bay leaf
- ½ cup shallots chopped
- 4 cups veal or beef stock
- mix together:
- Grated rind of 1 lemon
- Grated rind of 1 orange
- 2 garlic cloves, finely minced
- 2 tablespoons fresh Italian parsley, chopped
- Dutch oven
- Plate or pan for dusting
- grater or zester
- Pre-heat oven to 350°F.
- Pat veal dry and season with salt and pepper.
- Dredge veal shanks in flour and shake off excess.
- Heat the butter and oil in dutch oven or medium high heat.
- When butter foams, add the veal and cook until brown on all sides.
- Transfer meat to a dish an set aside.
- Add carrots, celery, and onions, and cook until the vegetables start to caramelize.
- Stir in tomato paste and garlic. Cook until paste is just starting to caramelize.
- Deglaze with Marsala wine, orange juice, stock and liqueur.
- Bring to boil and reduce the liquid to half original volume.
- Return veal shanks with thyme, rosemary, bay leaf, and stock to dutch oven. Bring to boil.
- Season with salt and pepper. Cover and place in oven.
- Bake for 2 hours or until veal is very tender.
- When ready to serve, plate with saffron risotto and garnish with gremolata