Ossobuco alla Milanese
I learned to make this classic dish with the accompanying Risotto all milanese or Risotto giallo when I lived in Milan.
Great dish for a cozy #stayathome #Thanksgiving
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I learned to make this classic dish with the accompanying Risotto all milanese or Risotto giallo when I lived in Milan.
Great dish for a cozy #stayathome #Thanksgiving
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1/
I have old photos & new to show you different steps & the way the dish may come out different times.
Note: ossobuco is a specific cut of veal (see photo); the flour the meat is dredged in will help thicken the sauce more or less, depending on how much you leave
👇
I have old photos & new to show you different steps & the way the dish may come out different times.
Note: ossobuco is a specific cut of veal (see photo); the flour the meat is dredged in will help thicken the sauce more or less, depending on how much you leave
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2/
clinging to the meat; the type & quality of the chopped tomatoes will given you a redder or a lighter sauce (see the photos)
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clinging to the meat; the type & quality of the chopped tomatoes will given you a redder or a lighter sauce (see the photos)
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3/
INGREDIENTS for 4-6
2-½ pounds (1.2 kilos) veal for ossobuco (sliced veal shank or, if unavailable, veal shoulder) or 1 per person
4 – 8 tablespoons olive oil, as needed
¾ - 1 cup (190 – 250 ml) dry white wine
1 tablespoon tomato paste
MORE
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INGREDIENTS for 4-6
2-½ pounds (1.2 kilos) veal for ossobuco (sliced veal shank or, if unavailable, veal shoulder) or 1 per person
4 – 8 tablespoons olive oil, as needed
¾ - 1 cup (190 – 250 ml) dry white wine
1 tablespoon tomato paste
MORE
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4/
1 onion + 1 carrot + 1 small branch celery, each trimmed & diced for soffritto
Flour seasoned with salt & pepper, enough to dredge the slices of ossobuco, ½ - 1 cup
1 cup (250 ml) crushed tomatoes or tomato pulp (or 3 fresh, ripe tomatoes, peeled and crushed)
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1 onion + 1 carrot + 1 small branch celery, each trimmed & diced for soffritto
Flour seasoned with salt & pepper, enough to dredge the slices of ossobuco, ½ - 1 cup
1 cup (250 ml) crushed tomatoes or tomato pulp (or 3 fresh, ripe tomatoes, peeled and crushed)
MORE
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5/
3 – 4 cups (750 ml – 1 liter) chicken stock or half stock, half water
Bouquet garni or a few bay leaves + a few branches of dried thyme
Salt & freshly ground black pepper
½ lemon for juice (optional)
for gremolata: 2 tablespoons good quality pine nuts, 1 lemon, flat-leaf
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3 – 4 cups (750 ml – 1 liter) chicken stock or half stock, half water
Bouquet garni or a few bay leaves + a few branches of dried thyme
Salt & freshly ground black pepper
½ lemon for juice (optional)
for gremolata: 2 tablespoons good quality pine nuts, 1 lemon, flat-leaf
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6/
parsley
Prepare a Gremolata:
Lightly toast the pine nuts in a skillet over medium heat with no fat, tossing & watching carefully so as to pull them off the heat immediately they are golden brown. Zest a lemon in long, curling threads. In a small bowl, toss together
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parsley
Prepare a Gremolata:
Lightly toast the pine nuts in a skillet over medium heat with no fat, tossing & watching carefully so as to pull them off the heat immediately they are golden brown. Zest a lemon in long, curling threads. In a small bowl, toss together
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7/
the toasted pine nuts, the lemon zest & ¼ cup or 2 Tbs chopped fresh flat-leaf Italian parsley. Set aside until dinner. If there is long to wait, cover with plastic wrap to keep it from drying out.
This is served to top the cooked ossobuco.
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the toasted pine nuts, the lemon zest & ¼ cup or 2 Tbs chopped fresh flat-leaf Italian parsley. Set aside until dinner. If there is long to wait, cover with plastic wrap to keep it from drying out.
This is served to top the cooked ossobuco.
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Prepare the Ossobuco:
Chop the onion, carrot & the branch of celery into dice.
Stir the tomato paste into the white wine to dissolve.
Dredge the veal in the seasoned flour (salt & pepper) to coat both sides. Shake off the excess flour.
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Prepare the Ossobuco:
Chop the onion, carrot & the branch of celery into dice.
Stir the tomato paste into the white wine to dissolve.
Dredge the veal in the seasoned flour (salt & pepper) to coat both sides. Shake off the excess flour.
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9/
Heat about 4 tablespoons olive oil in a dutch oven or deep, heavy pot over medium-high heat until hot & sizzling when a piece of onion is dropped in. Add the veal, making sure not to overcrowd – you may need to do this in 2 or 3 batches. Allow to brown well on one side
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Heat about 4 tablespoons olive oil in a dutch oven or deep, heavy pot over medium-high heat until hot & sizzling when a piece of onion is dropped in. Add the veal, making sure not to overcrowd – you may need to do this in 2 or 3 batches. Allow to brown well on one side
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10/
before carefully turning each piece to brown on the other side; this will take from 5 to 10 minutes per batch.
Remove the veal to a plate and continue with the next batch.
Once all the veal has been browned on both sides & removed to a plate, add a couple of additional
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before carefully turning each piece to brown on the other side; this will take from 5 to 10 minutes per batch.
Remove the veal to a plate and continue with the next batch.
Once all the veal has been browned on both sides & removed to a plate, add a couple of additional
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11/
tablespoons of olive oil into the pot if necessary. Add the chopped vegetables &, over medium heat, sautée until soft & coloring golden brown around the edges, about 5 to 8 minutes.
Add the wine/tomato paste to the cooked vegetables & cook for a minute, scraping up any
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tablespoons of olive oil into the pot if necessary. Add the chopped vegetables &, over medium heat, sautée until soft & coloring golden brown around the edges, about 5 to 8 minutes.
Add the wine/tomato paste to the cooked vegetables & cook for a minute, scraping up any
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12/
brown bits stuck to the bottom of the pot.
Add the veal back to the pot along with any meat juice that has accumulated in the plate, the crushed tomatoes, the bouquet garni/fresh herbs, salt & a generous grinding of black pepper.
Pour just enough stock over it until
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brown bits stuck to the bottom of the pot.
Add the veal back to the pot along with any meat juice that has accumulated in the plate, the crushed tomatoes, the bouquet garni/fresh herbs, salt & a generous grinding of black pepper.
Pour just enough stock over it until
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13/
the meat is just barely covered with liquid. Reserve the rest of the stock in case too much boils away & you need to replenish. ALSO save the rest of the stock for preparing the Risotto all Milanese.
Cover the pot tightly with a lid & lower the heat, allowing the
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the meat is just barely covered with liquid. Reserve the rest of the stock in case too much boils away & you need to replenish. ALSO save the rest of the stock for preparing the Risotto all Milanese.
Cover the pot tightly with a lid & lower the heat, allowing the
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14/
ossobuco to simmer for 1 ½ hours, checking occasionally on the level of the simmer & the liquid. I usually lift off the lid or move it ajar about 1/2 hour before the end of cooking to leave steam escape so the sauce evaporates a bit & thickens.
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ossobuco to simmer for 1 ½ hours, checking occasionally on the level of the simmer & the liquid. I usually lift off the lid or move it ajar about 1/2 hour before the end of cooking to leave steam escape so the sauce evaporates a bit & thickens.
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15/
When the ossobuco is finished, taste & adjust seasonings. Squeeze in the juice of half a lemon for a tangy kick & to bring out all the flavors of the sauce.
Remove from the heat and allow to sit while making the classic accompaniment of Risotto all Milanese.
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When the ossobuco is finished, taste & adjust seasonings. Squeeze in the juice of half a lemon for a tangy kick & to bring out all the flavors of the sauce.
Remove from the heat and allow to sit while making the classic accompaniment of Risotto all Milanese.
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16/
Place a generous serving of Risotto alla Milanese on each plate. Place one slice of veal on the risotto, pour some sauce on the meat & around the risotto (not on top) & sprinkle with Gremolata. Serve immediately with the rest of the white wine.
Risotto recipe follows.
Place a generous serving of Risotto alla Milanese on each plate. Place one slice of veal on the risotto, pour some sauce on the meat & around the risotto (not on top) & sprinkle with Gremolata. Serve immediately with the rest of the white wine.
Risotto recipe follows.
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