Ossobuco Milanese style
Presentation
Imagine savoring a dish that encompasses all the richness of the Milanese tradition: ossobuchi alla milanese. Made from slowly cooked veal, ossobuchi are transformed into succulent and fragrant morsels, wrapped in an intense sauce created with simple but impactful ingredients. Here I accompany them with polenta but traditionally they are served with risotto alla milanese . If you love authentic Italian cuisine and want to amaze with a second course with an unmistakable flavor, ossobuchi alla milanese will be the perfect choice. Get ready to discover a recipe in which every bite tells a story of flavors rooted in Lombard culture.
Ingredients:
- 900g of veal ossobuco
- 150g of onion
- 50g of olive oil
- 40g of butter
- 60g of white wine
- approximately 1 litre of broth
- enough soft wheat flour
- 1 bunch of parsley
- 1 clove of garlic
- enough lemon peel
- salt to taste
- pepper to taste
Preparation:
1 Fry the chopped onion in a pan over low heat with a drizzle of olive oil. When it is blanched, raise the heat slightly and 2 add half the white wine, let it cook until the onion is nice and soft and the alcohol has evaporated. In the meantime, heat the broth and prepare the ossobuchi 3 by cutting the membrane around it in 3-4 places with scissors to prevent the slice from curling during cooking.
4 Continue by flouring the ossobuchi and removing the excess flour. When the onion is ready, remove it from the pan and reuse the pan to cook the ossobuchi. 5 Then heat the remaining oil with the butter over medium-high heat, then add the ossobuchi and brown them well without moving them and add a little salt. Once well browned, 6 turn the ossobuchi, add a little more salt and let them brown on this side too.
Once browned, add the remaining white wine and let the alcohol evaporate, then lower the heat a little and 7 add the broth until it almost covers the meat. Finally, add the previously cooked onion, 8 cover the pan and let it cook for about 70 minutes, turning the ossobuchi halfway through cooking and removing the lid 15 minutes before to let the excess liquid evaporate. While the ossobuchi are cooking, you can prepare the gremolata. 9 Finely chop the garlic clove.
10 Chop the parsley together and set the mixture aside ready for plating. When the ossobuchi are ready, 11 plate them with their sauce, sprinkle the gremolata on top, 12 grate some lemon zest and pepper and serve with your favorite side dish. I used polenta, but traditionally they are served with saffron risotto .
Advise
- If you want to soften the taste of garlic : after removing the inner core, you can boil the garlic cloves for about two minutes so that they will be less strong.
- Gluten free : for a gluten-free version you can replace the soft wheat flour with rice flour.
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