Main CourseDinner

Ossobuco Alla Milanese

Name: Ossobuco Alla Milanese
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4 portioner
Cuisine: italian
Ingredients: 4 stk. veal shank cross-cut, 3-4 cm thick; 0,5 kop all-purpose flour; 2 spsk. olive oil; 2 spsk. butter; 1 stk. yellow onion finely chopped; 1 stk. carrot finely chopped; 1 stk. celery stalk finely chopped; 0,5 kop dry white wine; 2 kop beef broth warm; 0,5 kop canned crushed tomato (valgfrit); 1 stk. bay leaf; 0,5 tsk. fresh thyme chopped; 1 tsk. salt; 0,5 tsk. black pepper freshly ground; 1 spsk. lemon zest finely grated; 2 spsk. fresh parsley finely chopped; 1 fed garlic minced

This classic Milanese dish features tender veal shanks braised in a rich white wine and vegetable sauce. It's traditionally served with gremolata and risotto alla Milanese.

En original opskrift af Forkin

Tid i alt: 2 t. 25 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde selleri, gluten, mælk og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

4 stk.veal shank, cross-cut, 3-4 cm thick
0,5 kopall-purpose flour
2 spsk.olive oil
2 spsk.butter
1 stk.yellow onion, finely chopped
1 stk.carrot, finely chopped
1 stk.celery stalk, finely chopped
0,5 kopdry white wine
2 kopbeef broth, warm
0,5 kopcanned crushed tomato(valgfrit)
1 stk.bay leaf
0,5 tsk.fresh thyme, chopped
1 tsk.salt
0,5 tsk.black pepper, freshly ground

gremolata

1 spsk.lemon zest, finely grated
2 spsk.fresh parsley, finely chopped
1 fedgarlic, minced

Udstyr

large dutch oven · wooden spoon · cutting board · knife · small bowl

Fremgangsmåde

Trin for trin

1
Pat the veal shanks dry with paper towels and season generously with salt and black pepper.
Ca. 2 min.
2
Dredge each veal shank in all-purpose flour, shaking off any excess.
Ca. 3 min.
Kokkens note: Ensure an even coating for a good sear.
3
Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Ca. 2 min.
4
Sear the floured veal shanks in batches until deeply golden brown on all sides, then remove them from the pot and set aside.
Ca. 10 min.
Kokkens note: Do not overcrowd the pot; sear in batches if necessary.
5
Reduce the heat to medium and add the chopped yellow onion, carrot, and celery to the pot.
6
Cook the vegetables, stirring occasionally, until softened and translucent, about 5-7 minutes.
Ca. 7 min.
7
Pour in the dry white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon.
Ca. 1 min.
Kokkens note: This deglazing step adds a lot of flavor to the sauce.
8
Bring the wine to a simmer and cook until it has reduced by about half, approximately 3-5 minutes.
Ca. 5 min.
9
Return the seared veal shanks to the pot, nestling them among the vegetables.
Ca. 1 min.
10
Add the warm beef broth, optional canned crushed tomato, bay leaf, and fresh thyme to the pot.
Ca. 1 min.
11
Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot tightly, and braise for 1.5 to 2 hours.
Ca. 1 t. 40 min.
Kokkens note: The veal should be fork-tender and easily pull away from the bone.
12
While the ossobuco braises, prepare the gremolata by combining the lemon zest, fresh parsley, and minced garlic in a small bowl.
Ca. 5 min.
Kokkens note: Mix well and set aside.
13
Once the veal is tender, remove the bay leaf from the pot and taste the sauce, adjusting seasoning if necessary.
Ca. 1 min.
14
Serve the ossobuco hot, spooning plenty of sauce over each shank, and garnish generously with the prepared gremolata.
Kokkens note: Traditionally served with Risotto alla Milanese or polenta.

Bevar den gode smag

Opbevaring

Store leftover ossobuco in an airtight container in the refrigerator.

Genopvarmning

Gently reheat on the stovetop over low heat or in the oven until warmed through.