This recipe has been posted for a special colleague, Luca and he too, " is a pilar of Mediterranean delicacies" ... Thanks Luca.
Lombardia, the land of majestic mountains, plains on the Rive Po, lakes and cities profoundly steeped in antiguity in addition to the renowned metropolitan Milan, the Fashion Capital of the world in northern central Italia, in which, Lombardia shares a border with Switzerland.
From a gastronomic viewpoint, Rice used for the international marvel, Risotto, is one of the connecting links to its 9 provinces. This brings us to the uncountable Risotto dishes that the Government Ministry of Tourism has documented. Cheese is another leit-motiv of this region: Gorgonzola, Taleggio, Stracchino, Grana, Bel Pase and Bitto.
Furthermore, Polenta and Pizzocheri which is a buckwheat pasta variety and the vegetable garden are the most common products of this zone. Lombardia, where my paternal Grandmom Margherite was born and raised, in Milan, the world´s fashion showroom, brings us two renowned dishes: Ossibuchi alla Milanese with veal shins and Risotto alla Milanese which combines perfectly with this dish.
Recipe for Osso Buco alla Milanese or Ossi Buchi Alla Milanese ... ( serves 4 )
4 veal shins or veal shanks cut into 2 Inch thick pieces with bone marrow in centre ( about 3 pounds )
salt and pepper
125ml. home made chicken stock
1 glass of dry white Italian Wine
25 grams butter and 25 grams butter, total 50 grams
5 tomatoes peeled and de-seeded and chopped finely or one 28 ounce plum tomatoes in jar or tin
1 carrot diced finely
1 celery stalk diced finely
1 small onion
1 tblsp fresh finely chopped parsley
zest of 1/2 fresh lemon
Milanese Ham ( proscuitto di Milano ) or Proscuitto di Parma
1. in a large dutch oven casserole, sauté the veal shins in butter on both sides until golden and sprinkle salt and pepper
2. Remove the meat, and place on platter and tent to keep warm
3. drain fat from the casserole and sauté all the veggies and the ham
4. pour the chicken stock into the casserole and boil, and then lower flame to simmer, and add the white wine, and reduce to 1/4 cup stirring often
5. add the tomatoes and continue the simmer
6. rectify the salt and pepper
7. place the meat, in the casserole and pour the liquid concoction from the casserole with the tomatoes over the meat.
8. cover the shallow heavy casserole and simmer 4o minutes, at most 50 mins. until meat is tender and juices thicken substantially
9. reduce sauce with wooden spoon breaking up tomatoes and run the sauce through a sieve
10. pour the sauce over the veal shins and serve with crusty warm Italian style bread, and Risotto alla Milanese ( to be posted under Rice Section at wkend ) and serve with a fine Italian Red Wine.
Courtesy of: Margaux Cintrano - Copyrighted 2000