Best 2 Ossobuco Alla Milanese Recipes

Ossobuco alla milanese is a traditional Italian dish that is made with braised veal shanks. The shanks are typically cooked in a mixture of white wine, broth, and vegetables, and are often served with a side of risotto or polenta. This hearty and flavorful dish is a staple of Milanese cuisine and is a popular choice for special occasions. If you're looking for a delicious and authentic Italian recipe, look no further than ossobuco alla milanese!

Check out the recipes below so you can choose the best recipe for yourself!

OSSOBUCO ALLA MILANESE

Ossobuco alla Milanese image

Ossobuco is one of the signature dishes of Milanese cuisine. Veal shanks are cut crosswise to reveal the marrow, a cut often just referred to as 'ossobucco'. The dish is finished with a gremolata, which is a mix of chopped parsley and lemon zest. In Milan, ossobucco is typically served with a saffron risotto.

Provided by clara

Categories World Cuisine Recipes European Italian

Time 1h28m

Yield 4

Number Of Ingredients 12

Ingredients

4 veal shanks, sliced for ossobuco
1 dash all-purpose flour
1 tablespoon butter, or to taste
1 tablespoon olive oil, or to taste
1 tablespoon chopped onion
1 tablespoon chopped carrot
½ cup white wine
1 tablespoon tomato puree
salt and ground black pepper to taste
1 cup beef stock
¼ cup chopped fresh parsley
½ lemon, zested

Steps:

Slit the skin around the veal shanks in 2 or 3 places so that slices do not curl when cooked. Dust veal shanks with flour.
Heat butter and olive oil in a large skillet over medium heat. Add onion and carrot; cook and stir until softened, about 5 minutes. Add veal shanks; cook until browned, 3 to 5 minutes per side. Pour in white wine and simmer until reduced, about 5 minutes.
Stir tomato puree, salt, and pepper into the skillet. Pour in beef stock gradually, stirring between each addition. Reduce heat to medium-low, cover, and cook, turning veal shanks occasionally, until tender, about 55 minutes.
Mix parsley and lemon zest together in a small bowl. Stir into the skillet. Cook until flavors combine, about 5 minutes.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 2.7 g, Cholesterol 253.8 mg, Fat 18.9 g, Fiber 0.5 g, Protein 63.9 g, SaturatedFat 6.5 g, Sodium 286.6 mg, Sugar 1.5 g

OSSOBUCO ALLA MILANESE

OSSOBUCO ALLA MILANESE image

Yield 4-8 servings

Number Of Ingredients 17

Ingredients

1 c. finely chopped yellow onion
2/3 c. finely chopped carrot
2/3 c. finely chopped celery
1/4 c. butter
1 t. finely chopped garlic
2 strips lemon peel
1/2 c. vegetable oil
8 pieces veal shank, about 2" thick each, tied securely around the middle
3/4 c. all purpose flour, spread on a plate or waxed paper
1 c. dry white wine
1 1/2 c. homemade meat broth
1 1/2 c canned Italian tomotes, coarsely chopped, with their juice
1/4 t. dried thyme
4 leaves fresh basil
2 bay leaves
2 r 3 sprigs Italian parsley
Freshly ground pepper and salt

Steps:

Preheat oven to 350 degrees. Choose a heavy casserole with a tight fitting lid that is just large enough to contain the veal pieces in a single layer. Put in the onion, carrot, celery and butter and cook over medium heat for 8 to 10 minutes, until the vegetables soften and wilt. Add the chopped garlic and lemon peel toward the end. Remove from heat. Heat the oil in a skillet over medium high heat. Coat the veal in the flour, shaking off the excess. When the oil is hot, brown the veal on all sides. Stand the pieces of veal side by side on top of the vegetables in the casserole. Tip the skillet and draw off nearly all the fat with a spoon. Add the wine and boil briskly for about 3 minutes, scraping up and loosening any brown residue stuck to the pan. Pour over the veal in the casserole. In the same skillet, bring the broth to a simmer and pour into the casserole. Add the chopped tomatoes with their juice, the thyme, basil, bay leaves, parsey, pepper and salt. The broth should come up to the top of the veal, if not, add some more. Bring the contents of the casserole to a simmer on top of the stove. Cover tightly and place in the lower third of the preheated oven. Cook for about 2 hours, carfully turning and basting the veal piece every 20 minutes. When done, they should be very tender when pricked with a fork and their sauce should be dense and creamy. Pour the sauce over the veal and serve very hot.

Tips:

Use high-quality ingredients, especially the meat. Look for bone-in, cross-cut veal shanks that are about 3 inches thick.
Brown the meat well before braising. This will help to develop flavor and color.
Use a good quality dry white wine. A dry Italian white wine such as Pinot Grigio or Soave works well.
Add plenty of vegetables to the braising liquid. Carrots, celery, onions, and garlic are all good choices.
Season the braising liquid well with salt, pepper, and herbs. A bay leaf, some thyme, and rosemary are all good choices.
Braising is a low and slow cooking method. Be patient and let the meat cook for at least 2 hours, or until it is fall-off-the-bone tender.
Serve osso buco with a creamy risotto or polenta.

Conclusion:

Osso buco alla Milanese is a classic Italian dish that is sure to impress your guests. It is a rich and flavorful dish that is perfect for a special occasion. With a little planning and effort, you can make this dish at home and enjoy a taste of Italy in your own kitchen.