Osso bucco with risotto

Ossobucco finished dish

Ossobucco finished dish

MilanoOssibuchi con il risotto. From Milan. Veal has gone out of fashion in the UK at the moment. It never did in the Italy because they don’t use the “crate” method. Italians are more practical when it comes to food. The aversion to “white” veal has nothing to do with ethics, it doesn’t taste as nice. This is one of the most famous Italian veal dishes. In my opinion the best bit of the dish is the marrow, which I always save until the end. Serves 4.

Ossobucco finished dish

Ossobucco finished dish

  • 4 slices of veal shank with the bone in the centre (ossibuchi)
  • 1 small onion, chopped
  • optional: 1 small stick of celery
  • 30g butter
  • 1 clove of garlic
  • Plain flour for dusting
  • Parsley
  • The zest of half a lemon
  • Dry white wine
  • A little beef stock.

For the risotto

  • 320g risotto rice
  • 1 small glass of dry white wine
  • 50g butter
  • 1 small onion
  • 1.5 litres of beef stock
  • 1 sachet of saphron
  • 4 tablespoons of grana padano
  1. Fry the onion (and the celery if used) and the whole garlic clove, over a low heat, for a few minutes in the butter until softened.  Remove the garlic before serving( if you want a stronger garlic flavour, chop the clove and fry it along with the onion).
  2. Lightly flour the veal slices and add them to the onions. Fry them on both sides until they are lightly browned. Be careful not to disturb the marrow in the centre of the bone.
  3. Turn up the heat and add the glass of wine. Let it almost completely evaporate.
  4. Add a ladle of hot stock, reduce the heat to low, cover and cook for 35-40 minutes until tender.
  5. Cook the risotto using the usual method, adding the saffron along with the last ladle of stock.
  6. When the veal is cooked add the chopped lemon zest, half a clove of chopped garlic(optional) and chopped parsley (gremolata) and serve on top of the risotto.

Brasato Al Barolo

Brasato Al Barolo. From Piemonte. Barolo is the king of Italian wines. It’s also a bit pricey so I used a very nice Primitivo di Manduria instead. Don’t tell anyone 😉 This dish is often served with polenta.

Serves 6.

Brasato al Barolo ingredients

Brasato al Barolo ingredients


  •   1    kilogram piece breast of veal (or beef) — whole
  •   30 grams  butter
  •   olive oil
  •   1    bottle  Barolo (or other full bodied red wine)
  •   1    medium  onion — finely chopped
  •   1    stick  celery — finely chopped
  •   1    medium  carrot — finely chopped
  •   3    cloves
  •   1    stick  cinnamon
  •   3    bay leaves
  •   1    sprig  rosemary
  •   2    cloves  garlic

You will need a cooking pot that is suitable for slow cooking, Earthenware would be ideal.

  1. Add the veal, onion, carrot, celery, cloves, cinnamon, bay leaves, rosemary and garlic to the cooking pot.
  2. Pour on the wine, making sure that the meat is completely covered.

    Brasato al Barolo marinating

    Brasato al Barolo marinating

  3. Leave to marinate for at least 12 hours.
  4. Remove the meat from the marinade (reserve) and dry thoroughly with kitchen paper.
  5. Heat the butter and olive oil in the cooking pot and fry the veal on all sides until it is well coloured and has a ‘crust’.
  6. Re add the marinade.
  7. Season, cover and cook over a very low heat for around 3 hours. Turn the meat from time to time (or baste with the sauce)
  8. At the end of cooking remove the rosemary, bay leaves, cinnamon and garlic.
  9. Remove the meat and allow to rest before slicing. I prefer quite thick slices, but it’s more usual to make them quite thin.
  10. If the sauce is still a bit thin, reduce over a high heat until it thickens. You can sieve or liquidize it to make a smoother sauce.
  11. Pour the sauce over the veal and serve.

brasato al barolo finished dish


Polpette with Gorgonzola

I struggled to find an English translation of polpette. I don’t think ‘burger’  or, even worse ‘rissole’, quite do it justice. In the end I left it in Italian. I’m sure you’ll get the idea 🙂

Serves 4

polpette with gorgonzola ingredients

  400 g veal — minced (or beef)
2 medium onions
100 g fresh bread crumbs
2 eggs
100 g  Gorgonzola cheese
olive oil
Grana cheese

  1. Moisten the breadcrumbs with a little milk
  2. Fry the onion in some oil for a few minutes.
  3. To make the polpette, mix together the veal, bread crumbs, onions, eggs and a little Grana. Season with salt and pepper.
  4. Form into ‘burger’ shapes
  5. Dust with flour and fry in olive oil (or a mix of oil and butter) turning them a couple of times
  6. When they are cooked, lower the heat, place a slice of Gorgonzola on each polpetta  and cover the pan
  7. Allow the Gorgonzola to melt  and then serve

polpette with gorgonzola finished dish