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The Ossobuco Milanese (stewed shin of veal) is a staple of Italian cuisine. It is prepared, as the name implies, using ossobuco, a cut of meat made from the shank of veal, which in this case is cut crosswise to form a kind of medallion of bone and marrow surrounded by soft meat.
The ancient Lombard recipe for Ossobuchi calls for them to be seasoned with Gremolata, a minced mixture of lemon and parsley that freshens the flavor of this typically winter dish. Usually, Ossobuco alla Milanese should be accompanied with Risotto alla Milanese and a good glass of average-bodied red wine. In place of Milanese Risotto you can also prepare some baked potatoes or some Polenta, the important thing is that the sauce manages to “bind” with something else.
Ingredients
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Instructions
To prepare the Ossibuchi Milanese first flour the meat on both sides, in a large saucepan brown them in half of the indicated butter with the finely chopped half onion, deglaze with the glass of white wine, adjust the salt and pepper, cover the pan and cook over low heat turning them from time to time and wetting them with a little meat stock. Halfway through cooking, pour the carrot and celery cut into small pieces and the tomato paste dissolved in a ladleful of hot meat stock into the pan. Now close the lid and cook for another for 30 minutes.
Now that the cooking is finished, move on to making the “Gremolata” Parsley Condiment by grating the lemon peel, chopping a clump of parsley and half a clove of garlic. Mix everything well with a drizzle of olive oil and salt lightly.
Once cooked, serve your Ossibuchi alla Milanese piping hot with some of the cooking sauce and a spoonful of Gremolata.
