Ossobuco alla Milanese is a traditional Italian dish, particularly from Milan. A great winter dish, it requires slow and lengthy cooking, which is why I suggest using a pressure cooker. It will save you time and ensure the meat doesn’t become tough or stringy.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop, Pressure Cooker
- Cuisine: Regional Italian
- Region: Lombardy
- Seasonality: Autumn, Winter
- Energy 756.29 (Kcal)
- Carbohydrates 81.35 (g) of which sugars 5.63 (g)
- Proteins 31.08 (g)
- Fat 29.88 (g) of which saturated 3.83 (g)of which unsaturated 1.38 (g)
- Fibers 4.77 (g)
- Sodium 2,381.66 (mg)
Indicative values for a portion of 375 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs veal shanks (mine are from a young cow)
- 2 tablespoons extra virgin olive oil
- 1 golden onion (or as you prefer)
- 1 carrot
- 1 stalk celery
- 1 tablespoon tomato paste
- Half glass red wine
- Half quart beef broth (For me, organic stock cube without salt)
- 1 lemon (Organic, just the peel)
- 0.35 oz parsley (Only finely chopped leaves)
- 1 clove garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 320 g Arborio rice
- Half onion
- 1 tablespoon extra virgin olive oil
- Half quart beef broth (For me, organic stock cube without salt)
- 2 sachets saffron
- 1 tablespoon butter (For creaming)
- 1 teaspoon salt
Tools
- 1 Pressure Cooker
Steps
We start by flouring the ossobuco and shaking off the excess. Then we prepare a generous sauté in a non-stick pan with a tablespoon of oil and a ladle of water. When the water has evaporated, add the ossobuco and brown them on both sides. Pour the red wine near the edge of the pan in the hottest part so it doesn’t cool down. Season with salt and pepper. Only at this point do we transfer the ossobuco and the sauce to the pressure cooker, without worrying if they overlap a bit. Add about two glasses of hot broth, close the lid, and let it cook on low heat for half an hour from the moment the pot whistles. Once the time is right, let the valve release, open the lid, and very gently transfer the ossobuco back to the pan. Add all the cooking juices and let it reduce for a few minutes.
Chop garlic, parsley, and lemon peel very finely in quantity. Then add it to the pan and cover the lid, so the aromas do not disperse.
The saffron risotto in the classic Milanese way is made with marrow, in which the onion is browned. Today we won’t do it, because the marrow is already in the ossobuco and the two things are eaten on the same plate. So prepare a base of onion in which to briefly brown the rice, add the salt, then the broth a little at a time, and bring almost to cooking. Finally, add the saffron dissolved in a ladle of broth. Turn off the risotto while it’s still creamy, quickly cream with butter, and serve rice and meat on the same plate with plenty of gremolada and sauce.
If you like risotto, check out:
• Celery Root Risotto – Recipe with Tahini
• Taleggio Risotto with Radicchio and Walnuts
•Coffee Risotto Creamed with Pumpkin – Creative First Course
• Castelmagno and Grape Risotto
The Queen’s Secrets
Don’t forget to incise the outer skin, or your ossobuco will be all curled up.
This recipe is perfect for Sunday, upcoming holidays, or a winter dinner.
The pressure cooker cooking is essential, in my opinion, to get tender ossobuco if you’re not sure about your butcher. Otherwise, they should simmer gently for at least a couple of hours.
Return to the HOME to know me better by reading About Me, discover the Vegetarian Dishes, the Ligurian Recipes, and all the good things the Queen of the Kitchen prepares.
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Note: this recipe contains affiliate links.
Return to the HOME to know me better by reading About Me, discover the Vegetarian Dishes, the Ligurian Recipes, and all the good things the Queen of the Kitchen prepares.
Follow me on Facebook and on Instagram, and you’ll never be out of ideas for dinner again. From today you can receive all the new recipes on my blog’s Telegram channel. It’s free, just open this link to subscribe and you’ll always be updated on recipes, secrets, tips, and news. This way you can receive all the recipes on your smartphone, without risking missing any.
Note: this recipe contains affiliate links.
FAQ (Frequently Asked Questions)
What is the name of Silvia Tavella’s other blog? And why does she write two?
I write two blogs because they are completely different and because one complements the other. This is a recipe book: I love recipes that remain my passion and that are a source of inspiration for me.
For this reason, I started writing short stories and dealing with food culture, since our identity is closely linked to the area where we were born and live and with the acts of care that the kitchen brings to the table. In my new blog, you will find all this without annoying ads, it is still called La Regina del focolare and you can find it here:
https://www.lareginadelfocolare.it
