Veal Recipes

Posts Tagged ‘summer’

• Braised with tomatoes it is classically served with saffron risotto, but in high summer you might want something lighter.
• Add the saffron to the sauce instead, and eat it with new potatoes or bread, with a big green salad to follow.
• Gremolata, a lemon and parsley sprinkle, gives the dish a zesty edge.

Ingredients
4 thick slices of osso bucco
2 tablespoons plain flour
a fat pinch of saffron threads
a glassful of prosecco (or light, dry white wine)
2 tablespoons butter
1 red onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
1/2 teaspoon fennel seed
2 tablespoons tomato purée
1lb 2oz tomatoes /500g

For the gremolata:
half a lemon
small bunch of parsley
a small clove of garlic

Directions
Season the flour with salt and pepper and dip the veal pieces in it.
Put the saffron in the prosecco or wine to soak.

Heat 1 tablespoon butter in a large frying or sauté pan, one with a lid that will fit the veal in a single layer.
Brown the veal pieces on both sides.

Lift the meat out in to a bowl and splash a glassful of water into the pan, stirring and scraping to lift all the gunk from the bottom.
Pour over the veal.

Heat the rest of the butter in the pan and add the onion, carrot, celery and fennel seed.
Cook until the vegetables are soft.

Add the prosecco or wine and saffron.
Cook for a few seconds then stir in the tomato purée.
Nestle in the veal, cover and cook gently for and hour and a half to two hours, until the veal is really tender. (At this point the dish can be cooled and refrigerated for up to two days.)

Meanwhile, put the tomatoes in a bowl and pour over boiling water. Leave for ten seconds, then drain and cool under the tap.
Peel off the skins, then halve the tomatoes and scoop the seeds and cores into a sieve suspended over a bowl.
Cut the tomato flesh into quarters.

Pour the tomato juices in the bowl into the veal pan and add the tomato pieces.
Simmer until the sauce is thick and unctuous.
Taste and adjust the seasoning.

Take the zest off the lemon with a zester or vegetable peeler and chop finely.
Chop the parsley and garlic and mix together with the zest. Serve the osso bucco with the gremolata sprinkled over.

Recipe Source : Daily Telegraph