Osso Buco alla Milanese
Description
"Osso Buco alla Milanese" is a simple dish to prepare, although it requires time. Variations with broth or aromatic herbs are acceptable, but the main steps for cooking this delicious and hearty dish are outlined in the step-by-step recipe instructions.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Make cuts in the membrane of the shank so that the meat doesn't shrink during cooking.
- 3
Step 3
Pat the shank dry with a paper towel, then season with salt and pepper.
- 4
Step 4
Roll in flour.
- 5
Step 5
Sear the meat lightly on both sides in a well-heated pan with olive oil, so that the meat "seals".
- 6
Step 6
Transfer the meat to the dish in which you will continue cooking.
- 7
Step 7
In the same skillet, sauté the carrots (diced), onion, and celery.
- 8
Step 8
Add Italian herbs, pour in dry white wine, simmer to evaporate the alcohol.
- 9
Step 9
Dice the tomato and add it to the vegetables.
- 10
Step 10
Place all the vegetables with the meat, add broth, cover with a lid leaving a small opening, set over the lowest heat, and simmer for 1.5–2 hours. After one hour, turn the meat over. Periodically add more broth. Lightly season with salt, but adjust the final salt level only at the very end.
- 11
Step 11
Prepare gremolata—a mixture of parsley, lemon zest, and garlic.
- 12
Step 12
Remove the zest from half a lemon, only the yellow part.
- 13
Step 13
Finely chop the parsley, lemon zest, and garlic with a knife.
- 14
Step 14
While the osso buco is cooking, about half an hour before it finishes, prepare the Milanese risotto, which is traditionally served with osso buco. For this, gather Arborio rice, onion, 50 ml of dry white wine, 35 ml of olive oil, 40 grams of butter, 70 grams of Parmesan cheese, 750 ml of chicken broth (you can use broth made from a stock cube), and a pinch of saffron.
- 15
Step 15
Sauté the onion in olive oil for 5 minutes, then add the rice and fry for 1 minute together. Pour in the dry white wine and wait until the alcohol evaporates.
- 16
Step 16
Then add the broth and saffron in parts, cook for 20 minutes, adding broth from time to time.
- 17
Step 17
At the end of cooking, while the rice is still "al dente," stir in the butter and Parmesan.
- 18
Step 18
Five minutes before the osso buco finishes cooking, add the gremolata, turn off the heat, wait 5 minutes, and then serve the osso buco.
- 19
Step 19
Serve "ossobuco alla Milanese" with risotto.