Probably the most traditional Lombard dish, usually accompanied by the famous Milanese risotto but also delicious on its own. As a main course, it is tasty and sweet.
Preparation time10 Minutes
Cooking time1 Hour 20 Minutes
Total time1 Hour 30 Minutes
Ingredientsfor 4 people
- 4 veal ossobuco
- 500 gr veal stock
- 50 gr flour
- 1 onion
- white wine
- 40 gr butter
- extra virgin olive oil
- a pinch salt
- a pinch black pepper
The great classic of the Lombard cuisine, the veal ossobuco alla milanese, is now appreciated almost everywhere and has become one of the cornerstones of Italian cuisine “tout court”. Today we will give you the recipe and all necessary tips to prepare it to perfection, as the Chef does.
Which veal cut to choose?
The real ossobuco, the tastier and tenderer, comes from the calf. We recommend buying the boned shank, the tenderest cut there is and to cut it in slices.
- These must be approximately 3 cm thick.
- They should obviously contain the central bone marrow since it will be the latter, melting while cooking, to give the dish the sweetness and creaminess that makes it famous.
Before cooking, we suggest you beat the meat with a meat tenderizer to make it even more tender, and to make incisions on the sides, to prevent it from curling.
Some tips for the broth.
The ossobuco, as we will see in the recipe, should be cooked in broth, which you can prepare with 4 ounces of beef (the best option are cuts with veined fat, such as the brisket).
- Put the meat in a pot full of cold water (never hot, otherwise you will get a boiled meat dish).
- Add 1 onion, 2 carrots, 1 celery stalk, 3 bay leaves, salt and peppercorns.
- Cook for at least two hours on a very low flame (the broth must never boil, but “simmer”).
Now that you know all the tricks, we will leave you to your recipe, wishing you good luck and, of course, buon appetito…
- Heat the extra virgin olive oil in a pan and add the onion cut in thin slices.
- Fry with a medium-high flame for about 5 minutes.
- Add the white wine and let it evaporate for a further 10 minutes.
- Mix the flour with the salt and pepper in an oven-proof dish.
- Cover the ossobuco with the flour, slightly beating them to remove any excess.
- Remove the onion from the pan, add more oil and the butter and melt it on a low flame.
- Add the ossobuchi and brown them on a medium-high flame, turning them every 5 minutes.
- Add white wine and let it evaporate.
- Once the wine has evaporated, lower the heat and add the onion and the veal stock (it must just about cover the meat).
- Let it cook for about half an hour cover with a lid.
- Turn the meat and let it cook for another 25 minutes.
- Serve hot.
To make your veal ossobuco even tastier, you can add the traditional “grmolada”: chopped garlic, parsley and lemon peel, the perfect condiment to bring out the flavour of the meat:
- Finely chop (preferibly by hand) a bit of fresh parsely and a clove of garlic.
- Grate half of a lemon peel.
- Mix everything together and add it to the ossobuco when served.