CHEF’S STEP BY STEP
By Jacob Kenedy
RECIPE JACOB KENEDY PHOTOGRAPHS GARETH MORGANS FOOD STYLING LOTTIE COVELL STYLING OLIVIA WARDLE
Osso buco literally means the ‘bone with a hole’. Made famous in Milan, it’s the main reason veal shin is such a sought-after cut. It is (or should be) served with saffron risotto and gremolata; purists dictate it should never be made with tomato or red wine. The osso buco itself can be made ahead and kept warm for an hour or two, or chilled to reheat later. Similarly, half the work for the risotto can be done ahead. Toasting the rice is a stroke of genius, but not mine – a technique lovingly nicked from Norbert Niederkofler at Michelin-starred St Hubertus in the Dolomites
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About delicious. Magazine
Mamma mia! July is delicious. magazine’s Italian issue and it’s packed with recipes from the world’s favourite cuisine. There are summer dishes from Eleonora Galasso, Giorgio Locatelli, Theo Randall, Gennaro Contaldo, Ursula Ferrigno, Sabrina Gidda and the godfather, Antonio Carluccio. Plus, there’s classic Tuscan food and a romantic menu from Venice as well as ‘nduja stuffed pork roast and three easy lasagnes. And don’t miss our cocktail-based desserts from Italian drinks – anyone for Limoncello drizzle cake or Negroni granita?