Ossobuco is a cut of beef from the veal tibia yielding slices of about 3-4 cm (containing the bone with the marrow hole). The recipe for Milanese Ossobuco is typical of Lombard cuisine. It is served accompanied by saffron risotto or with peas. The final touch of the recipe is the gremolada, a very fine mince of parsley, garlic and lemon zest.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 1 Hour 30 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Lombardy
- Seasonality: All seasons
- Energy 483.96 (Kcal)
- Carbohydrates 26.18 (g) of which sugars 2.76 (g)
- Proteins 27.40 (g)
- Fat 25.42 (g) of which saturated 4.98 (g)of which unsaturated 2.59 (g)
- Fibers 4.69 (g)
- Sodium 1,913.63 (mg)
Indicative values for a portion of 260 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
- 3 veal shanks (ossobuco)
- 1 1/2 tbsp butter
- 1 onion
- 1 1/3 tbsp extra virgin olive oil
- 1/3 cup dry white wine
- 4 tbsp flour (for dusting the meat)
- 4 1/4 cups beef broth (already salted)
- Half clove garlic
- 1 1/2 tsp lemon zest (grated)
- 1 salted anchovy (desalted)
- 4 sprigs parsley
Tools
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- Cutting Board
- Scissors
- Pan 11 in
- Kitchen Scale
- Mezzaluna
- Food Chopper
Steps
Place the veal shanks on the cutting board, snip the edges with the kitchen scissors so they don’t curl, and dust them with flour. In a pan, add the butter and oil and sauté the finely chopped onion. Lay the meat in the pan, shaking off any excess flour, let it brown, turn to the other side, splash with the wine and let it evaporate.
Pour in hot broth to cover everything and cook over low heat for 90 minutes, until the sauce has reduced. Prepare the gremolada by chopping the parsley, garlic, anchovy if desired, and lemon zest with a mezzaluna or a food chopper. Sprinkle this mixture over the ossobuco and serve the dish accompanied by a saffron risotto.
