Recipe Tip: Ossobuco
Top Recipe for 4 Persons. All ingredients and tips for getting it right. A recipe from Rome: Nicola Zamperetti shows Falstaff how to prepare the traditional Italian dish ossobuco. Instead of gremolata, this dish is finished with a vegetable vinaigrette, which gives it extra freshness. Serve it with risotto Milanese, made with saffron.
- 1 ⅕ kgveal slices with bone (prepared for ossobuco by the butcher)
- 50 mlextra virgin olive oil
- 300 gwhite onions, finely chopped
- 600 mlveal stock
- 60 mldry white wine
- 40 gtomato purée
- 1 bunch(es)parsley
- 2rosemary sprigs
- 1 teaspoon(s)black peppercorns
- 20 gcarrots, finely diced
- 20 gcelery stalks, finely diced
- juice and zest of of half a lemon
- 50 gparsley, chopped, to serve
Step 1In a heavy-based casserole with a lid, sear the ossobuco pieces on both sides in 2 tablespoons of the olive oil. Set aside.
Step 2Add 280g of the onion to the casserole and cook, stirring until soft but not browned, adding more oil as needed.
Step 3Return the browned ossobuco slices to the casserole with the onions. Add the tomato purée and pour in the white wine and veal stock and stir well.
Step 4Tie the herbs and the peppercorns in a spice bag and add to the casserole. Bring to a simmer, cover with the lid, turn the heat to low and simmer for 4 hours or until the veal is very tender. Season to taste with salt.
Step 5Meanwhile, mix the carrots, celery and the remaining 20g onions together in a bowl with the lemon juice and lemon zest to make a vegetable vinaigrette.
Step 6At the end of cooking time, arrange the ossobuco slices on a large platter with the braising sauce. Finish with the vegetable vinaigrette and chopped parsley.
Step 7The ideal accompaniment to the ossobuco is a risotto Milanese with saffron.
Step 8Persian Lamb Shanks with Aubergine and Saffron Rice This recipe is a great way to celebrate the last aubergines of the year. Slow, gentle heat makes the lamb shanks soft enough to eat with a spoon, while all its delicious juices flavour the vegetables. The saffron-scented rice is the clincher!
Step 9Fried Rice with Prawns Making fried rice is a brilliant way to use up all kinds of leftovers. We've used prawns here, but any kind of fish or meat will work just as well – and you can let your imagination run wild with the vegetables, too. Seafood
Step 10Curry Dip Serve it in the summer with a barbecue or serve it in the winter with fondue... This versatile curry dip is a great accompaniment to meat – and to all sorts of vegetables, from raw to roasted. Snack
Step 11Cocktail Sauce This recipe is a twist on the classic cocktail sauce. The secret ingredient? Cognac. It makes a fine pairing with meat – and, of course, its classic pairing, prawns.
Step 12Pink Roasted Loin of Mouflon The mouflon, a type of wild sheep, was introduced to Burgenland in Austria by aristocratic hunters, and today gourmets can enjoy its outstandingly fine and tender meat. If you can't get mouflon, just use quality lamb or mutton. Meat