Braised shin of Beef
This is the classic dish of Milan, it is a filling dish usually served in winter. The bone marrow or ossi buchi (so called because they come from the tibia of the calf, which when cut reveals the marrow-bone).
4 thick slices of shin of veal, cut with a piece of marrow bone
50g (2oz) butter
120ml (4fl oz) white wine
250g (8oz) tomatoes, peeled and chopped
Meat stock or water
Salt and pepper
For the gremolata
4 tablespoons finely chopped parsley
1 tablespoon finely grated lemon rind
1 small dove garlic, crushed
1 anchovy, finely chopped (optional)
1. Coat the meat with flour and brown in butter on both sides.
2. Add the wine and simmer for 10 minutes, then add the tomatoes and stock or water to cover and season with salt and pepper.
3. Cook, covered, for 1 ½ – 2 hours, stirring occasionally to make sure the meat does not stick, until it is so tender it comes away from the bone. Add stock or water to keep the meat covered at first. The sauce should be thick at the end.
Make what is called a gremolata: mix together the parsley, grated lemon rind, garlic and anchovy, if you like. Place a little on each piece of meat and cook a few minutes longer. Serve with risotto alIa milanese.