Ossobuco alla Milanese - Italy
Ossobuco alla Milanese: A Delicacy of Slow Cooking
Ossobuco alla milanese is a recipe that offers us an insight into culinary traditions, combining the rich flavors and delicate textures of veal with a side of risotto or mashed potatoes. It is a recipe that requires time and patience, but the final satisfaction is immeasurable. Cooked slowly, the meat becomes so tender that it melts in your mouth, and the flavors blend in a perfect dance. Let’s embark together on this savory recipe!
Preparation Time
- Preparation time: 30 minutes
- Cooking time: 3-4 hours
- Total: 4 hours
- Servings: 4
Ingredients
- For ossobuco:
- 4 pieces of veal shank
- Salt and pepper, to taste
- 2 onions, finely chopped
- 8 garlic cloves, crushed
- 4 carrots, sliced
- 2 celery leaves
- 250 ml white wine
- Veal or vegetable broth, enough to cover the meat
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon peppercorns
- 250 ml tomato juice
- 1 teaspoon sugar
- For Gremolata:
- 1 bunch of fresh parsley, chopped
- 2 garlic cloves, crushed
- Zest of one orange or lemon
- Salt and pepper, to taste
- Optional: lemon juice and olive oil
Preparing the Ossobuco
1. Preparing the meat:
Start by seasoning the veal shank pieces with salt and pepper on both sides. Then, dust them with flour, ensuring they are evenly coated. This step will help achieve a beautiful crust.
2. Brown the meat:
In a deep pot, heat a little olive oil over medium heat. Add the pieces of meat and fry them on each side until golden, about 3-4 minutes per side. Remove the meat from the pot and set it aside.
3. Cook the vegetables:
In the same pot, add the onion, garlic, carrots, and celery. Sauté the vegetables until they become soft, about 5-7 minutes. This step will add a wonderful sweetness to the dish.
4. Deglazing:
Pour the white wine into the pot, making sure to scrape the bottom to release the caramelized flavor of the meat and vegetables. Allow the wine to simmer for a few minutes until the alcohol evaporates.
5. Add the meat:
Return the pieces of meat to the pot, adding enough veal or vegetable broth to cover the meat. Add thyme, rosemary, and peppercorns. Cover the pot with a lid and reduce the heat to low. Let it simmer slowly for 3-4 hours, adding broth or hot water if necessary.
6. Finalizing the dish:
About 30 minutes before it’s done, add the tomato juice and sugar to balance the acidity. Let it simmer gently so that the flavors meld together.
Preparing the Gremolata
1. Combine the ingredients:
In a small bowl, mix the chopped parsley, crushed garlic, and orange or lemon zest. Add salt and pepper to taste. This mixture will add a note of freshness and a wonderful contrast to the rich flavor of the ossobuco.
Ideal Side: Risotto alla Milanese
Ossobuco alla milanese is often served with risotto alla milanese, a creamy and flavorful dish enriched with saffron.
Ingredients for Risotto
- 1 onion, finely chopped
- 100 g butter
- 1 tablespoon saffron
- 2 tablespoons beef bone marrow (optional)
- 300 g Arborio rice
- 5 tablespoons white wine
- Salt and pepper, to taste
- Broth (approximately 3 times the amount of rice)
- 100 g butter (for finishing)
- 8 tablespoons grated Parmesan
Preparing the Risotto
1. Sauté the onion:
In a pot, melt half of the butter (50 g) over medium heat. Add the onion and sauté until it becomes translucent.
2. Add the saffron:
Once the onion is ready, add the saffron and stir to release its color and aroma.
3. Add the rice:
Incorporate the Arborio rice by stirring for 2 minutes to lightly toast it. Then, add the wine and season with salt and pepper.
4. Cook the risotto:
Start adding the broth one ladle at a time, stirring constantly. Wait for the rice to absorb the liquid before adding more. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
5. Finish the risotto:
Once the risotto is ready, add the remaining butter and half of the Parmesan. Mix well and let it sit covered for 2 minutes.
Serving the Dish
Serve the ossobuco hot, drizzled with Gremolata, alongside a generous portion of risotto alla milanese or mashed potatoes. This combination will bring a perfect balance between the rich flavor of the meat and the creaminess of the side dish.
Chef's Tip
For an even more intense flavor, let the dish rest for a few hours or even overnight in the refrigerator. When reheated, the flavors will intensify. It is also an excellent recipe for holiday meals or to impress guests!
Nutritional Information
A serving of ossobuco alla milanese (without side) contains approximately 450-500 calories, providing a good source of protein and iron. Adding the risotto or mashed potatoes will increase both the caloric and nutritional intake.
Frequently Asked Questions
1. Can I use pork instead of veal?
Yes, but the taste and texture will be different. Veal offers a particular tenderness.
2. Can I prepare this dish in advance?
Absolutely! Ossobuco keeps excellently in the refrigerator and can be reheated without issues.
3. What wine should I use?
Choose a dry white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the flavors.
4. What is the best way to reheat the ossobuco?
Reheat it over very low heat on the stove or in a preheated oven, adding a little broth if necessary.
5. Can I add other vegetables?
Of course! Potatoes, zucchini, or mushrooms can add extra flavor.
Final Notes
Ossobuco alla milanese is more than just a recipe; it is a culinary experience that brings family and friends together around the table. Each bite is a journey of flavors, a story of patience and dedication in the art of cooking. Regardless of the occasion, this recipe will surely become a favorite in your kitchen. Enjoy!
The pieces of meat are seasoned with salt and pepper, coated in flour, and fried on each side in a little oil until lightly browned and removed. The remaining fat in the pot is deglazed with wine, the pieces of meat, vegetables, enough broth to cover everything, thyme, rosemary, and peppercorns are added. The meat is then left on low heat, covered with a lid, until it becomes very tender, about 3-4 hours. Hot broth/water is added as needed. Towards the end, tomato juice is added with a little sugar dissolved in it. It can be garnished with Gremolata, a dry dressing made from parsley, crushed garlic, orange/lemon zest, salt, and pepper. Lemon juice and olive oil can also be added. As a side dish, mashed potatoes or risotto alla milanese can be served, made from: 1 onion, 100 g butter, a tablespoon of saffron, 2 tablespoons of beef marrow, 300 g Arborio rice, 5 tablespoons of white wine, salt, pepper, broth (about 3 times the amount of rice), 100 g butter, and 8 tablespoons of Parmesan. The onion is sautéed in half the butter (50 g), saffron is added and stirred to release its color (if marrow is used, it is added with the onion). The rice is added and stirred for 2 minutes, then the wine is added and seasoned with salt and pepper. It is stirred until the rice absorbs the wine. Then, broth is added little by little until the rice absorbs enough liquid. Finally, the remaining butter, half of the Parmesan (4 tablespoons), and the rice are added and covered for 2 minutes. It is served immediately with the remaining Parmesan and butter on top. Ossobuco alla milanese is served alongside risotto alla milanese with Gremolata or with mashed potatoes.
Ingredients: 4 pieces of veal shank, 2 peppers, 8 onions, 4 cloves of garlic, 4 carrots, 2 celery leaves, 250 ml white wine, veal/vegetable broth, 1 tsp thyme, 1 tsp rosemary, 1 tsp peppercorns, 250 ml tomato juice, 1 tsp sugar
