Ossobuco Medium

A Northern Italian dish where white wine is essential!


  • 2 veal Ossobuco (veal shins)
  • 1 small white onion, finely chopped
  • 2 sticks of celery, finely chopped
  • 1 carrot, finely chopped
  • 1 tablespoon of Garlic Oil
  • 50g plain flour
  • Salt
  • Couple of sprigs of rosemary and thyme
  • 150ml white wine
  • 150ml veal or beef stock


Preheat the garlic oil in a large frying pan.

Season the meat and dredge in flour. Fry in the pan until golden brown on both sides; remove from the pan and keep to one side.

Add the onion, celery and carrot to the pan (and more oil if the pan is too dry), season with a little salt and fry until golden (around 5-10 minutes).

Add wine, stock and herbs, and simmer for a couple of minutes, then put the ossobuco back in.

Cover and simmer very gently for two hours or bake in a low oven (160 C).

Serve with risotto Milanese and a gremolata.

For the gremolata: Combine a small bunch of chopped parsley, zest of 1 lemon, 1 garlic clove (finely grated) with 1 tablespoon of good quality olive oil.