Ossobuco is a cut of beef from the calf’s tibia, from which slices of 1-1.5 inches containing the bone with the central hole filled with marrow are obtained. The recipe for Milanese Ossobuco is typical of Lombard cuisine. It is served accompanied by saffron risotto or peas. The final touch of the recipe is the gremolada, a very fine mix of parsley, garlic, and lemon zest.
Other meat dish recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Lombardy
- Seasonality: All seasons
Ingredients
- 3 veal ossobuco
- 1.5 tbsp butter
- 1 onion
- 1.5 tbsp extra virgin olive oil
- 0.5 cup dry white wine
- 4 tbsp flour (to flour the meat)
- 4.25 cups meat broth (already salted)
- Half clove garlic
- 0.1 oz lemon zest (grated)
- 1 salted anchovy (desalted)
- 4 sprigs parsley
Tools
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- Cutting Board
- Scissors
- Pan 11 inches
- Food Scale
- Mezzaluna
- Chopper
Steps
Place the ossobuco on the cutting board, use scissors to cut the edges so they don’t curl, and flour them. In a pan, melt butter and oil, and sauté the finely chopped onion. Lay the meat, shaking off excess flour, let it color, turn the side, pour in the wine, and allow to evaporate.
Pour hot broth to cover everything and cook on low heat for 90 minutes, until the sauce reduces. Prepare the gremolada by chopping parsley, garlic, anchovy if desired, and lemon zest with a mezzaluna or chopper. Sprinkle this mix over the ossobuco and serve the dish accompanied by a saffron risotto.
