Osso Buco

Braised veal shanks slow-cooked in white wine and gremolata until the meat is fall-off-the-bone tender.

Ingredients

• 1 kg ground beef
• 400g ciabatta bread
• a handful of minced garlic
• 1 1/2 tsp dried oregano
• 2 tbsp unsalted butter
• 1 cup San Marzano tomatoes, sliced
• a handful of fresh basil, chopped
• mascarpone, to taste
• 400ml chicken stock

Instructions

1. 1

   Pat the Italian sausage dry, season generously with salt, pepper, and cracked black pepper, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat extra-virgin olive oil in a wide pan or heavy pot over medium-high heat and sear the Italian sausage until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and sliced shallots over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the fennel seeds and yellow onions, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the Italian sausage to the pan, pour in the whole milk, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the Italian sausage is tender and cooked through, roughly 2 hrs.

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