Ossobuco is a very warming wintry dish … but that is not to say one can’t enjoy it at other times of the year, if the weather is cold enough. With the temperature for Easter Sunday being forecast as cold and frosty … ossobuco might not be such a bad idea. Here is a fairly easy version, that requires no oven.
Dust the slices of ossobuco with flour on both sides and brown in plenty of butter.
Chop up some onion and some cloves of garlic.
Then add a good splash of passato di pomodoro, i.e. tomato sauce.
In the meantime:
Get hold of some lemon zest, some parsley and a clove of garlic. Chop it very very finely. This is called ‘gremolata’ and is typically added to braised veal shanks, i.e. ossobuco, in Milan. (In Rome, we tend to make ossobuco without tomato or the gremolata, adding peas instead.)
Here is the gremolata.
Add the gremolata to the pan and mix it in with the still-hot sauce.
Pour the sauce over the meat.
Ossobuco can be served with polenta or with mashed potatoes.