I went to visit my very good friend yesterday, Tanni lives about two hours drive away from here so it is always a bit of an effort to get together.
We got the tears out of the way first off and Tanni was as sad as I, when I told her that Amy thought that Mum hadn’t died. Even now the thought of Amy’s excited hope makes me cry.
Tanni had cooked me comfort food for lunch. Osso Buco with Milanese Risotto. When I got home late last night I found the very same recipe in Mum’s Italian cookbook.
So here is the slightly altered recipe. I use beef shins instead of veal. But really you could use any red meat that you liked, cheapo stewing steak would do nicely.
Osso Buco (ala Tanni and Kimmy)
4 veal shanks or knuckles approx 750g each (1 and 1/2 lbs) *
90g (3 oz) butter
3 sticks celery
2 large onions
2 cloves garlic **
2 tablespoons oil
2 cans of whole tomatoes
1/2 cup of red wine
500g (2 cups) of beef stock
1 tsp basil
1 bay leaf
2.5 cm (1 in.) strip of lemon rind***
1 teaspoon grated lemon rind (zest)
3 tablespoons chopped parsley****
Heat 30g (1,oz) of the butter in pan, Add peeled and chopped carrots, onions, celery and one crushed garlic clove. Cook gently until onions are golden brown. Remove from heat and transfer to a large oven-proof dish.
Coat the veal shanks (or whatever meat you are using) in flour seasoned with salt and pepper. Heat remaining butter and oil in large frying pan, add shanks, brown well on all sides. Place the shanks on top of the vegetables in the oven-proof dish.
Push tomatoes, with their juice through a sieve***** Drain away all the fat from the pan the veal was cooked in. Add the wine, beef stock, tomatoes, basil, thyme,bayleaf and strip of lemon rind. Bring sauce to the boil and season with salt and pepper.
Pour the sauce over the veal shanks. Cover the casserole and bake in a moderate oven for 1 and 1/2 hours or until the veal is very tender, stirring occassionally. Just before serving sprinkle the remaining crushed garlic, parsley and lemon zest over the Osso Buco. Serves 6.
The name means hollow bones and the traditional accompaniment is Risotto Milanese.
This is the traditional recipe for Osso Buco. I generally always adapt a recipe once I have cooked it. Years ago I used to live with a Hungarian girl and so I would add 3 or 4 heaped tablespoons of Sweet Hungarian paprika to the sauce as well as oomph up the ingredients a bit.
* Veal is almost impossible to find down here in Tassie and David won’t eat it anyway after he watched that episode of South Park. So I would use beef shin which has been cut into round sections. Failing that I would use whatever red meat I had in the freezer.
** I would easily use half a dozen cloves of garlic, (maybe more)
*** Tanni uses a whole lemon peel, cut into strips
**** I would use a good big handful of flat leaf parsley
***** Sieving takes too long and just makes more washing up. I would just mash the tomatoes up a bit with a fork.
375g (12oz) long grain rice
60g (2 oz) butter
I large onion
1/2 cup dry white wine
3 cups hot water
2 chicken stock cubes
1/4 teaspoon saffron
30g (1oz) butter, extra
2 tablespoons of grated parmesan cheese
Heat the butter in pan, add peeled and chopped onion. cook until onion is tender, stirring gently.
Add rice to pan, stir until it is well coated with the butter.
Add wine and one cup of the hot water add saffron and the crumbled stock cubes. Stir well and bring to the boil. When the water has almost evaporated add another 1 cup of the hot water. Stir well again. Bring to the boil again. When this water has almost evaporated,stir in the remaining water. Reduce heat. Cook until the water has been absorbed.
Cooking time is about twenty minutes from the time the first cup of hot water is added. Cook the rice uncovered in this time.
Stir in the extra butter, parmesan cheese, salt and pepper, stir gently until the butter is melted.
These two just worked perfectly together.The richness of the sauce and the zing of the lemon combined with the creaminess of the risotto was just pure comfort food.
Thankyou Tan xox…