Veal is a classic Italian dish originating from Milan, made with tender veal shanks slowly cooked in a flavorful tomato-based sauce. The bone marrow in the center of the veal shanks is the star of the show and the inspiration for the name ossobuco, which means “bone with a hole” in Italian.

Milanese style ossobuco is traditionally served with saffron and garnished with a gremolata, a mixture of minced garlic, lemon zest, and parsley. This creamy and hearty dish is for a special occasion or a cozy family dinner.

Ingredients:

– 4 veal shanks, about 1 1/2 inches thick
– Salt and pepper
– 1/2 cup all-purpose flour
– 4 tablespoons unsalted butter
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 2 celery stalks, finely chopped
– 2 carrots, finely chopped
– 1 cup dry white wine
– 1 can (28 oz) whole peeled tomatoes, crushed
– 2 cups beef broth
– 1 tablespoon tomato paste
– 1 bay leaf
– 1 teaspoon dried thyme
– Gremolata:
– 2 garlic cloves, minced
– 1 tablespoon lemon zest
– 1/4 cup finely chopped parsley

Instructions:

1. Preheat the oven to 350°F.

2. Season the veal shanks with salt and pepper. Dredge them in flour, shaking off any excess.

3. In a large Dutch oven, heat the butter and olive oil over medium heat. Add the veal shanks in a single layer and sear them until browned on all sides, about 8 minutes. Transfer the veal shanks to a plate and set aside.

4. In the same Dutch oven, add the onion, garlic, celery, and carrots. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5 minutes.

5. Add the white wine and cook, scraping up any browned bits from the bottom of the pot, until the wine has reduced by half.

6. Add the crushed tomatoes, beef broth, tomato paste, bay leaf, and thyme. Stir to combine.

7. Return the veal shanks to the pot, making sure they are submerged in the sauce. If necessary, add more beef broth or water to cover the veal shanks.

8. Cover the pot and transfer it to the oven. Cook for 2 1/2 to 3 hours, until the veal shanks are fall-off-the-bone tender.

9. Meanwhile, prepare the gremolata. In a small bowl, combine the garlic, lemon zest, and parsley.

10. When the veal ossobuco is cooked, skim any fat off the top of the sauce. Taste and adjust the seasoning with salt and pepper as needed.

11. To serve, spoon some saffron risotto onto each plate. Place a veal shank on top of the risotto and spoon some of the sauce over it. Top with a pinch of gremolata.

Enjoy this delicious Milanese style veal ossobuco with a glass of red wine and some crusty bread to soak up the savory sauce. This may take some time and effort, but the end result is well worth it for an unforgettable Italian dining experience.

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