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Sweet potato, baby marrow and butternut fritters

15 minutes

Open chicken croquette and coleslaw sandwich

10 minutes

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Baked mushroom and cheese omelette with sorrel salad

20 minutes

Fish on a stick with shaved fennel and cucumber salad

5 to 10 minutes

Lasagne recipes

Open tomato, bacon, pepper and feta lasagne

40 minutes

Verjuice-poached nectarines with raspberry spoom

25 minutes

Green olive and porcini dust country loaf

30 minutes

Bread recipes

Ossobuco alla milanese

1 hour 30 minutes

Ossobuco alla milanese

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour 30 minutes

Ingredients

2 t olive oil
1 t butter
1 carrot, chopped
1 stick celery, chopped
1 onion, chopped
6 portions veal ossobuchi (veal shin), each 2cm in height
flour, for dusting
sea salt and freshly ground black pepper
1 cup white wine (at room temperature)
2 cups hot stock or water
10 g parsley, chopped

Method

In a saucepan over a medium heat, heat the olive oil and butter, then lightly fry the carrot, celery and onion. Dust each piece of meat with flour and add to the saucepan.
Brown the meat on both sides then season to taste. Add the wine and reduce before pouring in the hot stock or water.

Cover the pot and reduce the temperature. Simmer gently for 1 hour 30 minutes, or until the meat falls off the bone.

Adjust seasoning, then remove the meat from the saucepan and add the lemon zest and parsley to the remaining gravy.

Stir for 1 minute. Distribute the meat amongst six plates and ladle over the gravy. Serve immediately.

Read more about Simonetta Dalla Cia, plus the behind-the-scenes video of the shoot for this recipe.

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Ossobuco alla milanese

Ossobuco alla milanese

Ingredients

Method