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How To make Osso Bucco Alla Milanese
2 Whole veal shanks
Flour 4 tb Butter
1 ts Salt
1/2 ts Pepper
1/2 c Celery; finely chopped
1/2 c Carrots; finely chopped
1 md Onion; finely chopped
1 Garlic clove; minced
1/2 c Mushrooms; minced
1/2 ts Sage, crumbled
1/2 ts Rosemary
1 lg Ripe tomato; peeled, seeded
- and chopped 2 c White wine
1 Lemon; rind grated
2 tb Parsley; chopped
1 Anchovy (optional); mashed
6 Servings of cooked rice
Cut two veal shanks into 2-inch pieces. Roll shanks in flour and saute in butter over high heat until brown on all sides. Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary. Reduce heat, cover and braise for 10 minutes. Add white wine. Cover and gently simmer for 2 hours. The liquid should barely cover the meat. Just before serving, stir in the gremolada. This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice. Source: Bristol Farms Typos by: Karen Mintzias
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Osso Buco alla Milanese is a perfect trademark of Milan,
How to Prepare II Ossobuco alla Milanese I Gremolata I Cuisine of Lombard II By Chef Ramy´s Kitchen
The dish that you have to give to the Milanese, being a specialty of Lombard cuisine, Ossobuco alla Milanese particular cut of meat made extremely tender by the long cooking time and the presence of the marrow. before you served added gremolata, chopped parsley, fried Garlic, Anchovy, lemon zest and olive oil that completes and enhances the flavor of the veal.
For the Meat:
4x Cross-Cut Veal Shanks
150g All-Purpose Flour
50ml EV. Olive Oil (first)
Salt and Black Pepper
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250g White Onion
250g Carrot
400g Italian Plum Tomatoes
250ml Dry White Wine
300ml Chicken Broth
160g Celery
30ml EV: Olive Oil
3clov. Garlic Chopped
35g Tomato Paste
3-4 Bay Leaf
3-4 Sprig Thyme
1 Sprig Rosemary
Salt and Pepper (About 1tbs) or To Taste
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Gremolata:
3 tbs Finely Chopped Flat-Parsley
1 tbs Lemon Zest
1 tbs EV. Olive Oil
3x Anchovy Fillet Chopped
3x Cloves Garlic Chopped (Fried)
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Note: Ossobuco you can served with Risotto, Polenta or Noddles
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The Famous Italian OSSO BUCO – for Family or Holiday Dinner. Recipe by Always Yummy!
Ossobuco is a famous Italian dish. Visiting Italy tourists from different countries make sure to order ossobuco besides pizza and pasta. It is cooked from veal or beef shank with marrow bone or hollow bone with bone marrow. From Italian ossobuco means literally a bone with a hole. It is the perfect dish for your family or holiday dinner.
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✅ Ossobuco ingredients:
• beef shank (ossobuco) – 4 lb | 2 kg
• carrot – 10 oz | 300 g
• celery – 3 stalks
• chopped tomatoes – 2 cup | 500 ml
• onion – 14 oz | 400 g
• beef broth – 3 cup | 800 ml
• white dry wine – ¾ cup | 200 ml
• olive oil – 3 tbsp
• butter – 1 oz | 30 g
• wheat flour – 2 tbsp
• 2 bay leaves
• garlic – 5 cloves
• rosemary – 2 sprigs
• ground nutmeg – ¼ tsp
• 5 allspice berries
• 10 black peppercorns
• ground black pepper – 1,5 tsp
• salt – 3 tsp
✔︎ You will need:
• pan
• saucepan or heavy walled stockpot
• carving board
• cooking string
• bowl
???? Ossobuco recipe:
1. To cook ossobuco it is preferable to take veal or beef shanks 0,9 - 1,3 lb | 400 - 600 g of weight each.
2. Tie round each piece of beef with cooking string and season with 1 tsp of salt, 1 tsp of ground black pepper and flour.
3. Heat the pan, add 3 tbsp of olive oil and fry the meat from both sides until golden brown, 3 minutes from each side over high heat.
4. Take the meat out of the pan into the bowl.
5. Put 30 g of butter and finely chopped onion into the pan and fry for 5 minutes over medium heat stirring occasionally.
6. Add the chopped carrot, garlic and celery and fry for 3 minutes over medium heat stirring occasionally.
7. Add the white dry wine to the vegetables, stir and simmer for 3 minutes over medium heat.
8. Add the beef broth and chopped tomatoes, stir.
9. Add then 2 tsp of salt, ½ tsp of black pepper, rosemary sprigs and bay leaves, stir and bring to a boil.
10. Lay out the fried meat in the saucepan and pour with the prepared vegetable sauce, add allspice berries and black peppercorns and cover the lid.
11. Put the saucepan into the oven preheated to 350° F / 180˚C and cook for 2 hours with this temperature.
12. Serve ossobuco hot with polenta, risotto, mashed potatoes or as a solo dish.
Osso Buco alla milanese
Recipe at:
Osso Buco & Risotto Milanese #shorts
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Jamie Oliver - Ossobuco alla Milanese
Jamie Oliver - Ossobuco alla Milanese
Zutatenliste für Ossobuco
1 Stk. - Kalbsbeinscheibe pro Person (ca. 300g)
ca. 1 Prise - Salz
ca. 1 Prise - Pfeffer
ca. 1 Prise - Muskatnuss
ca. 50g - Mehl
ca. 50g - Butter
ca. 5 El - Olivenöl
2 Stk. - Zwiebeln
1 Stk. - Lorbeerblatt
ca. 5 Stk. - Oregano Blätter
2 Stk. - Sellerie Stangen
2 Stk. - Knoblauchzehen
2 Stk. - kleine Karotten
2 Stk. - Rosmarinzweige
1 EL - Tomatenmark
200 ml - Pinot Bianco oder Verdicchio
Zutatenliste für den Risotto
1 Prise - Safran
1 Stk. - Zwiebel
1 Stk. - Sellerieherz
450g - Arborio Reis
1 L - Hühnerbrühe
70g - Parmesan gerieben