Ossobuco, especially when served with a saffron risotto, is a symbol of the culinary tradition of Milan and of Italy in general. Today our chef teaches us how to make it to perfection. There are numerous elements to making an excellent ossobuco, and so there are many different versions and interpretations of this fabulous meat main course. In general, however, the principal two pieces of advice are these: buy the best quality meat cuts and take great care when making the finely chopped garnish of lemon, garlic and fresh parsley.
Salt the ossobuco cuts with sea salt and then sprinkle with the flour. Heat some oil in a pan with high sides and brown the meat. Cut the onion into thick slices and the carrots into rounds. Turn the meat over and add the vegetables, then add a little stock and cover the pan. Cook for an hour over a low heat, adding stock if necessary. When ready, serve with a generous sprinkling of grated lemon zest and, if you like, with a classic risotto Milanese.
Cook the ossobuco in the stock with the vegetables on a low flame, adding stock and water as necessary