Best Ossobuco Alla Milanese Recipes

OSSOBUCO ALLA MILANESE

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.

VEAL OSSO BUCO (OSSOBUCO ALLA MILANESE)

Steps:

• 1. Preheat the oven to 350°F. In a heavy pot over moderately high heat, warm the olive oil.
• 2. Generously season the osso buco with salt and pepper, then dredge completely in the flour.
• 3. Add the onion, leek, carrots, and celery to the oil in the skillet and sauté, stirring frequently, until softened, about 4 minutes. Push the vegetables to the outside of the pan and add the osso buco. Sear each side of the osso buco until deep golden brown, about 8 minutes total.
• 4. Add the wine, sage, rosemary, bay leaf, 2 tablespoons of parsley, tomatoes, and stock, and bring to a boil. Cover the pot with a tight-fitting lid and transfer it to the oven. Braise until the meat is very tender and can be easily pulled apart with a fork, about 2 hours.
• 5. Remove the osso buco from the pot and, if desired, reduce the sauce on the stovetop. Remove and discard the herb stems before serving. Prepare a gremolata by stirring together the lemon zest and the remaining chopped parsley. Serve the osso buco garnished with sauce and the gremolata.

OSSOBUCO ALLA MILANESE

Steps:

• Veal shanks should be sawed into 8 pieces about 2" long.
• Can sub chicken or beef for veal stock.
• Just make sure that it's either homemade or low sodium.
• Spread flour on a plate or on waxed paper.
• Tomatoes should be with their juice.
• Preheat oven to 350.
• Choose a heavy casserole with a tight fitting lid that is just large enough to contain the veal pieces.
• Use two casseroles if necessary.
• Put the onion, carrot, celery, and butter and cook over medium heat for 8-10 minutes, until the vegetables soften and wilt.
• Add the chopped garlic and lemon peel at the end.
• Remove from the heat.
• Heat the oil in a skillet over medium-high heat.
• Turn the trussed pieces of veal in the flour, shaking off any excess.
• When the oil is quite hot (test it with the corner of one of the pieces of veal: a moderate sizzle means the heat is just right), brown the veal on all sides.
• (Brown the veal as soon as it has been dipped in flour, otherwise the flour may dampen, and the meat won't brown properly).
• 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 browning residue stuck to the pan.
• Pour over the pieces of 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, parsley, pepper and salt.
• (Hold off on salt until after cooking if you are using canned beef broth. It is sometimes very salty).
• The broth should come up to the top of the veal pieces.
• If it does not, add 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, carefully turning and basting the veal pieces every 20 minutes.
• When done, they should be very tender when pricked with a fork, and their sauce should be dense and creamy.
• (if, while the veal is cooking, there is not enough liquid in the casserole, you may add up to 1/3 cup of warm water).
• If the reverse is true, and the sauce is too thin when the veal is done, remove the meat to warm platter, place the uncovered casserole on top of the stove, and over high heat briskly boil the sauce until it thickens.
• Pour the sauce over the veal and serve piping hot.
• NOTE When transferring the veal pieces to the serving platter, carefully remove the trussing strings without breaking up the shanks.
• GREMOLADA Marcella recommends against making it, but if you must try it yourself, the ingredients are as follows: one teaspoon of grated lemon peel, 1/4 teaspoon very finely chopped garlic and 1 tablespoon finely chopped parsley.
• Gremolada is sprinkled over the veal shanks just as they finish cooking.

PAULINE'S OSSOBUCO ALLA MILANESE

Steps:

• In a heavy covered skillet, cook the onion in the butter until translucent (about 5 minutes) on medium heat. Add veal shanks and brown them. Stir in the tomatoes and broth, bring to boil, cover, and simmer for 1 1/2 hours. Fold in the lemon zest and the parsley, season with salt and pepper. Cook for an additional 10 minutes. Serve with saffron risotto or polenta.

OSSOBUCO ALLA MILANESE

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.