Made this already some weeks ago. Many of you may know the version with tomato. This is however a Milanese style version without tomato. Since I made it the first time a long time ago, I switched to this version permanetly. This is how veal supposes to taste. I use polenta instead of a classic risotto with saffron to go with the ossobuco. My secret for this preparation is... 1/4 teaspoon of "garam masala"; just incredible with veal (and as a hint, ditto with pork)!! Don't tell anyone..
Polenta; I start with the polenta. Always measure the polenta and the water if you don't like sad surprises. The ratio is 1:5 polenta/water. I used 1 cup of polenta which is even too much for 2 persons. Start with boiling 5 times that amount of water, salt, and yes it may seem odd, taste the water for the correct saltiness! Sprinkle in the polenta slowly and while doing that, vigourously stir using a whisk. The polenta will soon thicken, that's the moment to switch to a wooden spoon and more important, to reduce the heat or you will have a Vesuvius at hand, spitting boiling hot lava. Chop just a very little rosemary and add to the polenta and a generous amount of freshly ground pepper. Taste!! Let it cook for at least 30 minutes or until the grainy mouthfeel has disappeared completely, then add a nice chunk of butter and a handful of parmesan and stir. Pour the whole preparation on a not too large tray and spread open to cool.
When serving, just cut the polenta in shapes you like and warm them in a little butter.
Veal; very important; just be sure to use a pot where the pieces can be placed side by side, not on top of each other. Also be sure to have veal, not meat from an older animal or you will be cooking it forever! Just look at the color, go for a pinkpale color or simply order them from the butcher.
Make a few cuts (every inch or so) all the way through the very tough membrane that surrounds the meat. If you don't do it, the meat will curl and look very ugly! The 2 pieces I used were quite large but many times they will be much smaller and higher. Even when using small pieces, also cut the membrane a few times and put a piece of butcher's twine around them.
Start by rolling the meat in plain flour mixed with pepper and salt. Tap the excess of flour off gently.
Now, brown the meat on mediumhigh fire, but for a long time, meaning at least 8 minutes per side. The meat has to be browned nicely; I use sunflower oil and a little butter added.
After that, pour white wine very gently via the sides into the pot, about one finger high. Pouring slowly via the sides will not give the meat a temperature chock that can toughen up your meat!! Add 1/4 teaspoon of garam masala, 2 laurel leaves, 2 kaffir lemon leaves, 5 whole cloves of peeled garlic, 5 whole all-spice pepper corns (Jamaica pepper). Let the meat simmer without a lid until almost all wine has evaporated.
Now add HOT plain water, about halfway the height of the meat, not higher (sorry, but you will not have a bucket of sauce from this recipe). Lid on for 45-90 minutes or simply spoken, the time needed, depending on the the meat. It has to be tender and fall from the bone. Keep adding some hot water if needed. Turn the meat only a very few times if necessary.
Gremolata; is basically fresh parcely chopped, fresh lemonzeste (absolutely no white peel) and garlic. Cut it all very finely with a sharp knife, do not use a blender or other machine!!
At the end of the cooking time of the meat while still in the pot, I add a tbsp of gremolata and spread it over the meat. Then turn the meat over and spread again gremolata over it and turn again.
The haricots aren't necessary, we had them in the fridge and they do go well with this. Just boil them in salted water until only just done, cool immediately in icecold water. Melt a little butter, sweat a shallot, add haricots to warm through, s&p.
(click images to enlarge)