Ossi Buchi

Name: Ossi Buchi (Italian shin of veal)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 stick of celery, sliced thinly; 1 large onion, chopped; about 300 ml (½ pint) beef or veal stock; 3 × 15 ml spoon (3 tablespoons) seasoned flour; 50 g (2 oz) butter; 1 large carrot, chopped; 2 × 15 ml spoon (2 tablespoons) tomato concentrate or dried tomatoes; zest of 1 lemon; salt and pepper; a small bunch of parsley; a large clove of garlic; 6 slices of shin of veal, 5 cm (2 inches) thick; 175 ml (6 fl oz) dry white wine; 500 g (1 lb) tomatoes, skinned and chopped, or 397 g (14 oz) can of tomatoes

Italian shin of veal

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

The name means ‘hollow bones’ – in other words, marrow bones of veal cut across the shin, in 5 cm (2-inch) slices. The marrow is a bonus and in Italy they will give you long marrow scoops to get it out: they are called esami di esattore – ‘tax collector’s examinations’.

Ingredients

6 slices of shin of veal, 5 cm (2 inches) thick
3 × 15

Europe
Italy
Stew
Mediterranean

Method

Turn the veal in the flour and brown in the butter in a sauté pan or deep, heavy-based frying pan. Remove them and put in the carrot, onion and celery. Let them soften rather than brown. Pour off any surplus butter. Add the wine and bubble vigorously, while you stir in any bits stuck to the pan. Put back the veal, which must remain always in a single layer. Tip in the tomatoes and the concentra