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Sunday lunch. Casunziei all'Ampezzana (beetroot ravioli). But it's basically a very simple dough, rolled till… read more>
Sunday lunch. Casunziei all'Ampezzana (beetroot ravioli). But it's basically a very simple dough, rolled till you can just see through it, filled with puréed beetroot and ricotta, and finished with brown butter, poppy seeds and parmesan.
I made these a few weeks ago and froze some: today lunch was ready in under five minutes!
4-6 slices veal shin
1 tablespoon flour (of your choice)
4 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 Spanish onions, very finely chopped
2 sticks celery, very finely chopped
2 carrots, very finely chopped
1 clove garlic, minced
1 1/4 cup white wine
1 small can diced tomatoes
Bay leaf, sprig of thyme, sprig of oregano
Chicken stock, optional
Salt and pepper
Preheat oven to 350˚F.
Season the flour with salt and pepper and coat the veal.
Heat half the butter and the olive oil in a large frying pan and brown the veal in batches on both sides.
Meanwhile, heat the remaining butter in a lidded, flame proof casserole (French oven) and sauté the vegetables very gently until soft, but not colored, stirring often. About twenty minutes. Top with the browned slices of veal.
Deglaze the frying pan with the wine and add the tomatoes and herbs, slowly bring to a boil. Pour over the vegetables and veal. You may need to top with some chicken stock or water to ensure the meat is covered.
Cover with the lid and cook in the oven for 2.5-3 hours, until the meat is very tender, checking every now and then and adding stock as needed.
Serve with gremolata (optional) and risotto Milanese or buttered tagliatelle.
* I was taught long ago to season everything gradually as I cook - every time I add another set of ingredients (I.e with the vegetables, then again with the tomatoes) and so I do. It means you use less salt in the finished dish, because each component of the dish is properly seasoned. Please season the Osso Buco accordingly.