Best 2 Ossobuco Alla Milanese Recipes
Ossobuco alla Milanese is a traditional Milanese dish made with braised cross-cut veal shanks and a rich, flavorful broth. The shanks are typically browned in butter or oil, then braised in a mixture of white wine, broth, vegetables, and herbs until the meat is fall-off-the-bone tender. Gremolata, a mixture of chopped parsley, garlic, and lemon zest, is often served on top.
This article provides two recipes for Ossobuco alla Milanese: a classic recipe and a simplified version. The classic recipe includes traditional ingredients such as veal shanks, white wine, and gremolata, while the simplified version uses less expensive cuts of meat and a slow cooker for convenience. Both recipes are detailed and easy to follow, making them perfect for home cooks of all skill levels. In addition to the Ossobuco alla Milanese recipes, the article also includes a recipe for gremolata and a guide to choosing the best veal shanks. With its detailed instructions, helpful tips, and delicious recipes, this article is a valuable resource for anyone who wants to make this classic Italian dish at home.
OSSOBUCO ALLA MILANESE
Ossobuco is one of the signature dishes of Milanese cuisine. Veal shanks are cut crosswise to reveal the marrow, a cut often just referred to as 'ossobucco'. The dish is finished with a gremolata, which is a mix of chopped parsley and lemon zest. In Milan, ossobucco is typically served with a saffron risotto.
Provided by clara
Categories World Cuisine Recipes European Italian
Time 1h28m
Yield 4
Number Of Ingredients 12
Steps:
- Slit the skin around the veal shanks in 2 or 3 places so that slices do not curl when cooked. Dust veal shanks with flour.
- Heat butter and olive oil in a large skillet over medium heat. Add onion and carrot; cook and stir until softened, about 5 minutes. Add veal shanks; cook until browned, 3 to 5 minutes per side. Pour in white wine and simmer until reduced, about 5 minutes.
- Stir tomato puree, salt, and pepper into the skillet. Pour in beef stock gradually, stirring between each addition. Reduce heat to medium-low, cover, and cook, turning veal shanks occasionally, until tender, about 55 minutes.
- Mix parsley and lemon zest together in a small bowl. Stir into the skillet. Cook until flavors combine, about 5 minutes.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 2.7 g, Cholesterol 253.8 mg, Fat 18.9 g, Fiber 0.5 g, Protein 63.9 g, SaturatedFat 6.5 g, Sodium 286.6 mg, Sugar 1.5 g
OSSOBUCO ALLA MILANESE
Yield 4-8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Choose a heavy casserole with a tight fitting lid that is just large enough to contain the veal pieces in a single layer. Put in the onion, carrot, celery and butter and cook over medium heat for 8 to 10 minutes, until the vegetables soften and wilt. Add the chopped garlic and lemon peel toward the end. Remove from heat. Heat the oil in a skillet over medium high heat. Coat the veal in the flour, shaking off the excess. When the oil is hot, brown the veal on all sides. Stand the pieces of veal side by side on top of the vegetables in the casserole. Tip the skillet and draw off nearly all the fat with a spoon. Add the wine and boil briskly for about 3 minutes, scraping up and loosening any brown residue stuck to the pan. Pour over the veal in the casserole. In the same skillet, bring the broth to a simmer and pour into the casserole. Add the chopped tomatoes with their juice, the thyme, basil, bay leaves, parsey, pepper and salt. The broth should come up to the top of the veal, if not, add some more. Bring the contents of the casserole to a simmer on top of the stove. Cover tightly and place in the lower third of the preheated oven. Cook for about 2 hours, carfully turning and basting the veal piece every 20 minutes. When done, they should be very tender when pricked with a fork and their sauce should be dense and creamy. Pour the sauce over the veal and serve very hot.
Tips:
- Choose high-quality ingredients: Use fresh, flavorful ingredients to ensure the best possible results. Look for high-quality veal shanks, a flavorful broth, and ripe vegetables.
- Sear the veal shanks before braising: This step helps to develop a rich, caramelized flavor in the meat. Be sure to sear the shanks in a hot skillet until they are browned on all sides.
- Use a flavorful braising liquid: The braising liquid is essential for adding flavor to the osso buco. Use a combination of broth, wine, and tomatoes to create a rich and flavorful sauce.
- Cook the osso buco until the meat is fall-off-the-bone tender: This usually takes about 2-3 hours. Be patient and let the meat cook low and slow until it is perfectly tender.
- Serve the osso buco with a flavorful gremolata: Gremolata is a traditional Italian condiment made from parsley, lemon zest, and garlic. It adds a bright, fresh flavor to the osso buco.
Conclusion:
Osso buco alla Milanese is a classic Italian dish that is sure to impress your family and friends. With its tender meat, flavorful sauce, and bright gremolata, this dish is sure to be a hit. Follow these tips to make the best osso buco alla Milanese possible.
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