Ossibuchi are veal slices, about 2 inches thick, cut across the top of the leg. Each piece consists of a piece of bone with marrow at the center, surrounded by meat. You may need to order Ossibuchi in advance from your butcher.
1. Coat the veal lightly with flour. Melt the butter in a flameproof casserole, add the onion and fry gently for 5 minutes. Remove and set aside. Add the veal and fry quickly to brown on both sides. Replace the onions.
2. Add the wine, tomatoes, stock and seasoning to taste. Cover and simmer for 1 1/4 hours, basting occasionally.
3. Mix together the garlic, parsley and lemon rind and sprinkle over the meat. Cook for a further 10 minutes. Serve hot with Risotto alla Milanese.
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