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 annosta
Cuisine: italian
Ingredients: 4 kpl veal shank cross-cut, 3-4 cm thick; 0,5 kuppi all-purpose flour; 2 rkl olive oil; 2 rkl butter; 1 kpl yellow onion finely chopped; 1 kpl carrot finely chopped; 1 kpl celery stalk finely chopped; 0,5 kuppi dry white wine; 2 kuppi beef broth warm; 0,5 kuppi canned crushed tomato (valinnainen); 1 kpl bay leaf; 0,5 tl fresh thyme chopped; 1 tl salt; 0,5 tl black pepper freshly ground; 1 rkl lemon zest finely grated; 2 rkl fresh parsley finely chopped; 1 kynsi 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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 2 t 25 min
Annoksia: 4
Vaikeustaso: Keskitaso

Allergeenitiedot: saattaa sisältää seuraavia: selleri, gluteeni, maito ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

4 kplveal shank, cross-cut, 3-4 cm thick
0,5 kuppiall-purpose flour
2 rklolive oil
2 rklbutter
1 kplyellow onion, finely chopped
1 kplcarrot, finely chopped
1 kplcelery stalk, finely chopped
0,5 kuppidry white wine
2 kuppibeef broth, warm
0,5 kuppicanned crushed tomato(valinnainen)
1 kplbay leaf
0,5 tlfresh thyme, chopped
1 tlsalt
0,5 tlblack pepper, freshly ground

gremolata

1 rkllemon zest, finely grated
2 rklfresh parsley, finely chopped
1 kynsigarlic, minced

Välineet

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

Valmistusohje

Vaihe vaiheelta

1
Pat the veal shanks dry with paper towels and season generously with salt and black pepper.
Noin 2 min
2
Dredge each veal shank in all-purpose flour, shaking off any excess.
Noin 3 min
Kokin vinkki: 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.
Noin 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.
Noin 10 min
Kokin vinkki: 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.
Noin 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.
Noin 1 min
Kokin vinkki: 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.
Noin 5 min
9
Return the seared veal shanks to the pot, nestling them among the vegetables.
Noin 1 min
10
Add the warm beef broth, optional canned crushed tomato, bay leaf, and fresh thyme to the pot.
Noin 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.
Noin 1 t 40 min
Kokin vinkki: 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.
Noin 5 min
Kokin vinkki: 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.
Noin 1 min
14
Serve the ossobuco hot, spooning plenty of sauce over each shank, and garnish generously with the prepared gremolata.
Kokin vinkki: Traditionally served with Risotto alla Milanese or polenta.

Säilytä hyvänä

Säilytys

Store leftover ossobuco in an airtight container in the refrigerator.

Uudelleenlämmitys

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