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

Forkin eredeti receptje

Teljes idő: 2 ó 25 p
Adag: 4
Nehézség: Közepes

Allergéninformáció: a következőket tartalmazhatja: zeller, glutén, tej és szulfitok. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

4 dbveal shank, cross-cut, 3-4 cm thick
0,5 csészeall-purpose flour
2 ek.olive oil
2 ek.butter
1 dbyellow onion, finely chopped
1 dbcarrot, finely chopped
1 dbcelery stalk, finely chopped
0,5 csészedry white wine
2 csészebeef broth, warm
0,5 csészecanned crushed tomato(opcionális)
1 dbbay leaf
0,5 tk.fresh thyme, chopped
1 tk.salt
0,5 tk.black pepper, freshly ground

gremolata

1 ek.lemon zest, finely grated
2 ek.fresh parsley, finely chopped
1 gerezdgarlic, minced

Eszközök

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

Elkészítés

Lépésről lépésre

1
Pat the veal shanks dry with paper towels and season generously with salt and black pepper.
Körülbelül 2 p
2
Dredge each veal shank in all-purpose flour, shaking off any excess.
Körülbelül 3 p
A szakács megjegyzése: 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.
Körülbelül 2 p
4
Sear the floured veal shanks in batches until deeply golden brown on all sides, then remove them from the pot and set aside.
Körülbelül 10 p
A szakács megjegyzése: 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.
Körülbelül 7 p
7
Pour in the dry white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon.
Körülbelül 1 p
A szakács megjegyzése: 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.
Körülbelül 5 p
9
Return the seared veal shanks to the pot, nestling them among the vegetables.
Körülbelül 1 p
10
Add the warm beef broth, optional canned crushed tomato, bay leaf, and fresh thyme to the pot.
Körülbelül 1 p
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.
Körülbelül 1 ó 40 p
A szakács megjegyzése: 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.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 1 p
14
Serve the ossobuco hot, spooning plenty of sauce over each shank, and garnish generously with the prepared gremolata.
A szakács megjegyzése: Traditionally served with Risotto alla Milanese or polenta.

Őrizd meg frissen

Tárolás

Store leftover ossobuco in an airtight container in the refrigerator.

Újramelegítés

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