Osso Bucco Alla Milanese

Ingredients

8 pieces of veal osso bucco, about 4cm thick.
250ml white wine.
60g butter.
1 garlic clove, crushed.
1 garlic clove, finely chopped.
1 bay leaf.
3 tblsp parsley, finely chopped.
1 tblsp grated lemon rind.
½ tsp ground cinnamon.
½ tsp allspice.
Flour.
Lemon wedges.

Method

Truss each piece of osso bucco with twine.
Season flour with salt and pepper.
Toss osso bucco in flour to lightly coat.
In a large, heavy-based casserole, brown the osso bucco over moderate heat with butter and crushed garlic, in batches if necessary.
Return all oxxo bucco to casserole, add wine, bay leaf, cinnamon and allspice.
Cover and simmer for 15 minutes, then add 250ml water.
Cover, continue to simmer for 3 ½ hours, adding additional water as needed.
Lift osso bucco from casserole, discard bay leaf.
Increase heat and reduce liquids until thicl.
Reduce heat, stirring constantly.
Add lemon rind, chopped garlic and parsley.
Stir well, season and cook for further 1 min.
Return osso bucco to pan until warm.
Serve with lemon wedges and polenta or risotto on the side.

Veal Involtini

Ingredients

Veal fillets, tenderised very well.
1 asparagus spear per fillet.
1 thin slice mortadella, per fillet.
Strong Italian cheese, such as provolone, grated.
Flour.
White wine.
Parsley, finely chopped.

Method

Wrap each spear with mortadella.
Sprinkle veal with cheese.
Wrap veal and cheese around spears, securing with twine.
Season well, and roll lightly in flour.
Sear packages for 3 minutes on each side with a dash of olive oil.
Deglaze pan with white wine and reduce.
Serve pan juices over Involtini, season and sprinkle with parsley.

Veal Holstein

Ingredients

Veal steaks, tenderised.
Eggs.
Breadcrumbs, seasoned well with salt and pepper.
Spinach.
Butter.
Garlic.
Quail eggs.
Marinated anchovies.
Béarnaise Sauce.
Lemon wedges.
Parley, finely chopped.

Method

Prepare Béarnaise sauce and keep warm in bain-marie.
Beat eggs.
Lightly season veal steaks with salt and pepper.
Crumb veal steaks by dipping in beaten egg and then rolling in seasoned breadcrumbs.
Lightly fry two quail eggs per veal steak, and set aside.
Fry crumbs steaks with butter and a touch of garlic.
Rest for one minute on absorbent paper.
Meanwhile, sauté spinach with butter and a touch of garlic.
Place two quail eggs on each veal steak, placing an anchovy across each egg.
Sprinkle with parsley.
Serve steaks with spinach, lemon wedges and Béarnaise sauce on side of place.

Veal Saltimbocca

Ingredients

Veal Escalopes, Tenderised to minute-steaks
Sage
Prosciutto
White Wine or Marsala

Method

Place prosciutto on veal, then pin one or two sage leaves to prosciutto using toothpick.
Season with pepper only.
Pan fry, bottom side only, for three minutes or so in olive oil and butter mix.
Deglaze plan with wine or marsala and extra butter to make sauce.