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Chefs from over 40 countries will take part in the celebration of the 5th annual International Day of Italian cuisine on the January 17th by preparing ossobuco in Gremolata alla Milanese. Ossobuco which originated in Milan, a Region of Lombardia, means hollow bone and is prepared using a succulent veal shank.

The IDIC – International Day of Italian Cuisine is a “unique opportunity to reward solemnly distinguished professionals who have made an outstanding contribution to the promotion of the Italian food and wine culture around the world and honors worthy chefs with a Certificate of Appreciation for their exceptional commitment to authentic and quality Italian Cuisine.”

Ossobuco is one of the most copied Italian dishes worldwide. The goal of the International Day of Italian Cuisine is to preserve the traditional recipes and authentic ingredients of the most beloved Italian dishes.

English: Well braised ossobuco made by Veal sh...

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Past celebrations of Italian Cuisine have focused on Trenette al pesto Genovese,

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Spaghetti alla carbonara

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Risotto alla milanese

Here’s a picture of the fabulous Tagliatelle al ragù bolognese at Gioco in Chicago which has also been a featured traditional dish for the annual event.

Chef/Patron Gaetano Ascione of Gioco in Chicago prepares cuisine that is “authentic, humble, simple and brutally loyalty to his Italian origin and roots.”

Join him for some fantastic Ossobuco this week until January 22nd for $31 in Chicago at 1312.S. Wabash. Gioco’s Chef Gaetano’s Ossobuco in Gremolata alla Milanese is browned with onions and white wine, braised and served with a gremolata of parsley, garlic and lemon zest and served over Risotto Milanese. Watch this video to view Gioco http://youtu.be/_SDPCQ9hGL4

Try this authentic recipe:

By Mario Caramella
GVCI President

This recipe will probably raise some controversial comments, but in my opinion and experience, this is a recipe that respects tradition, gives a clear direction to non-Italian colleagues and allows anybody in any part of the world to be able to produce a great ossobuco in gremolata.

A few recommendations before the recipe:

Ossobuco can be served with classic risotto alla milanese or with a simple risotto with grana cheese (Grana Padano or Parmigiano Reggiano) can also be a good. Mashed potatoes or polenta are also valid alternatives.
Ossobuco can’t be reheated; it is one of those dishes that should be cooked and served.
Do not use demi-glace or obsolete beef juice, if you do so it means you really do not understand what ossobuco is about.
Do not serve overcooked spaghetti with it as we have seen in many 5-star hotels around the world, and write its name properly.
Not ossibucco or osobbucco or osso bucco; once and for all, the the name is ossobuco! Two s, one c! OK?

Recipe (serves: 2)

For the Ossobuco

4 hind veal shank cut 4 to 5 cm thick and 9 to 10 cm large
100 g celery brunoise
100 g carrot brunoise
100 g onion chopped
200 g butter
800 ml veal broth
300 ml white wine
120 g Prosciutto di Parma PDO (Parma ham) with fat, cut diced
200 g tomato, peeled, chopped
150 ml extra virgin olive oil

For the Gremolata

3 g lemon rinds, cut brunoise
6 g sprigs parsley, Italian, chopped
3 g cloves garlic, peeled and chopped
Salt and white pepper

Method

Place half of the oil and butter in a casserole and heat over medium flame, season the veal and place in the hot casserole, brown for 5 minutes per side till they are nicely seared and golden brown.
Remove the veal and set aside.
Pour off the excessive fat, add the rest of the butter and the olive oil in the same casserole and add the carrots, the Parma ham, the celery and the onion.
Sauté at low heat until they are wilted.
Turn up the heat.
Add the wine and reduce till almost evaporated.
Add the tomato and the veal broth and bring to a boil.
Carefully arrange the veal in the casserole and spoon some of the vegetables and broth over it, the liquid should cover the surface of the veal, if not, add some more broth.
The casserole should contain the veal just right, however make sure your casserole is not too big or you will end up with to much sauce in the casserole, cxl- the right size brings the liquid cxl with the veal to a boil.
Cover the casserole with foil and place in a pre-heated oven at 180° Celsius, continue cooking for 2 hours.
Remove the foil for the last 30 minute so the surface of the veal will caramelize nicely.
In the meantime prepare the gremolata by mixing the lemon skin brunoise with the chopped parsley and garlic.
At this point the veal will be tender enough that you can eat it with the fork, and the marrow, well-cooked, will develop its characteristic unctuous texture and incomparable flavor.
To serve, remove the veal from the casserole and place it in a hot bowl.
Remove the excessive oil from the sauce, add some veal broth if needed, bring to a boil, adjust the flavor and spoon it over the veal.
Sprinkle the gremolata on top and serve immediately.