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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
How To make Osso Bucco Alla Milanese's Videos
Osso Buco Recipe - Laura Vitale - Laura in the Kitchen Episode 353
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Ossobuco alla milanese con risotto giallo - Non puoi non assaggiarlo!
Ossobuco alla milanese con risotto giallo - Ricetta tradizionale originale. Non puoi non assaggiarlo!
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???????? INGREDIENTI
Per 4 persone:
4 ossobuchi grandi
50 g di burro
150 g tra sedano, carote e cipolle
1/2 bicchiere di vino bianco
1 cucchiaio di concentrato di pomodoro
2 bicchieri di brodo vegetale o di carne
1 spicchio d'aglio
1 ciuffetto di prezzemolo
scorza di mezza arancia
100 g di farina
sale, pepe e olio ex. v. di oliva qb
Per il risotto giallo
360 g di riso Carnaroli
40 g di cipolla bianca
50 g di parmigiano grattugiato
80 g di burro
1,5 l. circa di brodo vegetale o di carne
2 bustine di zafferano
sale e pepe qb
???????? INGREDIENTS
For 4 people:
4 large ossobuchi
50 g of butter
150 g of celery, carrots and onions
1/2 glass of white wine
1 tablespoon of tomato paste
2 glasses of vegetable or meat broth
1 clove of garlic
1 sprig of parsley
zest of half an orange
100 g of flour
salt, pepper and oil ex. v. of olive to taste
For the yellow risotto
360 g of Carnaroli rice
40 g of white onion
50 g of grated Parmesan cheese
80 g of butter
1.5 l. about vegetable or meat broth
2 sachets of saffron
Salt and Pepper To Taste
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Jamie Oliver - Ossobuco alla Milanese
Jamie Oliver - Ossobuco alla Milanese
Veal Osso Buco with Risotto Alla Milanese (Best Italian Dish)
Welcome to the Italian culinary paradise! Join me in preparing the exquisite Veal Osso Buco, a true gem of Italian cuisine. With its tender, slow-cooked veal shank served alongside creamy polenta and a zesty homemade gremolata, this dish is a showstopper. Elevate your dining experience with this tantalizing Veal Osso Buco recipe, perfectly paired with classic sides like polenta, risotto alla Milanese, or even mashed potatoes. For more delicious ideas, be sure to check out the recipes for risotto and mashed potatoes, conveniently linked below. Get ready to savor the flavors of Italy like never before!
Chicken Stock Ingredients:
4lb chicken bones
4 quarts cold water
1 onion
1 parsnip
2 celery stalks
4 garlic cloves
white part leek
4 bay leaves
1/4 bunch thyme
15 black peppercorns
15 juniper berries
1 tbsp salt
Veal Stock Ingredients:
4 lb veal bones + bones from veal shank
4 quarts cold water
2 onion
2 carrots
2 celery stalks
1 head of garlic
green part leek
1 parsnip
1 tbsp tomato paste
1/4 bunch parsley stems
4 bay leaves
1/4 bunch thyme
1tbsp salt
20 black peppercorns
15 juniper berries
Veal Osso Buco Ingredients:
4lb veal shanks
1 onion
1 celery stalk
1 carrot
3 garlic cloves
1 cup flour
1 cup dry white wine
1 string rosemary
Thyme
2 bay leaves
4 cups veal stock
Gremolata:
¼ of fresh parsley
½ lemon zest
1 garlic clove
3 tbsp extra virgin olive oil
1 tbsp lemon juice
Salt and pepper
Risotto alla Milanese:
1 tbsp butter
2 tbsp bone marrow
1 3/4 cup arborio rice
5 cups chicken stock
15 threads saffron + 2tbsp hot water
1 cup parmesan cheese
2 tbsp Roux (for the sauce)
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Ossibuchi alla milanese
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Gli ossibuchi alla milanese sono un piatto simbolo della cucina lombarda, un succulento secondo di carne condito con la tradizionale gremolada. ★ INGREDIENTI, DOSI E PROCEDIMENTO:
Making The Perfect Osso Buco | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all how I make the Perfect Osso Buco dish with some of the most beautiful pieces of veal that I've seen in a while! If Veal is too expensive for you right now try this same recipe with Lamb or Pork and it will come out just as delicious! Let me know how you did in the comments below.
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