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

Izvorni recept autora Forkin

Ukupno vrijeme: 2 h 25 min
Porcije: 4
Težina: Srednje

Informacije o alergenima: može sadržavati celer, gluten, mlijeko i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

4 komveal shank, cross-cut, 3-4 cm thick
0,5 šalicaall-purpose flour
2 žlicaolive oil
2 žlicabutter
1 komyellow onion, finely chopped
1 komcarrot, finely chopped
1 komcelery stalk, finely chopped
0,5 šalicadry white wine
2 šalicabeef broth, warm
0,5 šalicacanned crushed tomato(neobavezno)
1 kombay leaf
0,5 žličicafresh thyme, chopped
1 žličicasalt
0,5 žličicablack pepper, freshly ground

gremolata

1 žlicalemon zest, finely grated
2 žlicafresh parsley, finely chopped
1 češanjgarlic, minced

Oprema

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

Postupak

Korak po korak

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

Pravilno čuvanje

Čuvanje

Store leftover ossobuco in an airtight container in the refrigerator.

Podgrijavanje

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