Ossobuco alla milanese
15/11/2023Here is a recipe for preparing Ossobuco alla Milanese:
Ingredients
- Veal shanks: 4 (about 200-250 g each, with marrow)
- Flour: for dusting the ossobuchi
- Butter: 50 g
- Extra virgin olive oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Carrot: 1, chopped
- Celery: 1 stalk, chopped
- Dry white wine: 1 glass
- Meat broth: about 500 ml
- Peeled tomatoes: 400 g (canned) or fresh ripe tomatoes
- Salt and pepper: to taste
- Grated lemon zest (optional)
- Chopped parsley (for the gremolata)
Preparation
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Prepare the Ossobuchi: Dry the ossobuchi well with kitchen paper. Lightly dust them on both sides with flour, shaking off the excess.
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Brown the Ossobuchi: In a wide pan (or in a casserole), melt the butter with the olive oil. Add the ossobuchi and brown for about 3-4 minutes per side until they turn golden. Remove them from the pan and set aside.
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Prepare the Soffritto: In the same pan, add the chopped onion, carrot, and celery. Sauté over medium heat until the vegetables are soft and translucent.
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Deglaze with Wine: Place the ossobuchi back in the pan with the vegetables. Increase the heat and add the white wine, allowing the alcohol to evaporate.
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Add the Tomatoes and Broth: Add the peeled tomatoes and plenty of meat broth until the ossobuchi are partially covered. Bring to a boil, then lower the heat and simmer, covered, for about 1 hour and 30 minutes, turning the ossobuchi occasionally.
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Gremolata: While the ossobuchi are cooking, prepare a gremolata by mixing the chopped parsley with the grated lemon zest.
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Check the Cooking: The ossobuchi are ready when the meat is tender and easily comes off the bone. Taste and adjust for salt and pepper.
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Serve: Serve the ossobuchi hot, sprinkled with the gremolata. Traditionally, Ossobuco alla Milanese is served with Risotto alla Milanese or polenta.
Tips
- Slow Cooking: A slow and gentle cooking is essential to make the meat soft and succulent.
- Broth: Use a high-quality broth for a richer flavor.
- Lemon Zest: The gremolata with lemon zest adds freshness and vibrancy to the dish.
Ossobuco alla Milanese is a classic of Lombard cuisine, famous for its rich flavor and comforting texture. Enjoy your meal!