Ossobuco Alla Milanese Recipes

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OSSO BUCO ALLA MILANESE



Osso Buco Alla Milanese image

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

4 to 6 tablespoons olive oil
6 portions of veal shank (about 6 pounds total), see note
1/4 cup flour
1 cup finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 large clove garlic, minced
1 1/2 cups dry white wine
1 1/2 cups peeled, seeded, chopped fresh tomatoes (canned Italian tomatoes, drained and chopped, may be substituted)
1 1/4 cups well-flavored veal, beef or chicken stock
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
Gremolata (see recipe)

Steps:

  • Melt the oil in a heavy casserole large enough to hold the veal in a single layer. Dust shank pieces with flour and lightly brown on all sides over medium heat. You may find the browning easier if you do not put all the shanks in the pan at once. Do not allow them to become dark or blackened. Remove the shanks from the casserole and lower heat.
  • Preheat oven to 350 degrees.
  • To the casserole, add onions, carrots and celery and saute, stirring until they begin to soften. Add garlic and saute a minute longer. Add wine and cook over medium-high heat, scraping the pan until all the brown bits clinging to it have dissolved. Stir in the tomatoes, stock and thyme.
  • Return the shanks to the casserole, basting with the sauce. Season with salt and pepper, cover and bake in the preheated oven about one and one-half hours until the meat is tender when pierced with a fork. Baste the shanks several times during baking.
  • Remove shanks to a serving dish and keep warm. Taste sauce and season with salt and pepper if necessary. If the sauce is too thin (it should be about the consistency of cream), place the pan on top of the stove and boil down the sauce for several minutes.
  • Pour sauce over the shanks and top with a little of the gremolata. Pass the rest on the side.

Nutrition Facts : @context http, Calories 777, UnsaturatedFat 18 grams, Carbohydrate 14 grams, Fat 30 grams, Fiber 2 grams, Protein 99 grams, SaturatedFat 7 grams, Sodium 1648 milligrams, Sugar 4 grams

OSSO BUCO WITH RISOTTO MILANESE



Osso Buco with Risotto Milanese image

Osso buco is Italian comfort food at its best, but it is also elegant enough to serve at any gathering. A rich and creamy saffron risotto is the classic accompaniment. Traditionally it's served with a long, thin spoon sticking straight out of the bone, so you can enjoy the savory marrow inside.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 25

4 veal osso buco, about 1-inch thick, each tied around the middle
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
All-purpose flour, for dredging
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
2 cups canned whole plum tomatoes, crushed by hand
2 cups low-sodium chicken broth
2 fresh bay leaves
4 cups low-sodium chicken broth
1 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter, cut into pieces
1/2 cup grated Parmesan
1/2 cup fresh Italian parsley, chopped
1 large garlic clove, very finely chopped
Finely grated zest of 1 lemon

Steps:

  • For the osso buco: Sprinkle the veal with salt and pepper and heat the oil in a large Dutch oven over medium heat. Spread some flour on a plate, then dredge the veal in the flour on all sides and add to the oil. Brown well on both sides, 2 minutes a side. Remove to a plate.
  • Add the onion, carrot and celery to the pot and cook, stirring, until the onion wilts, about 4 minutes. Stir in the rosemary and thyme. Add the white wine, increase the heat and boil until reduced by half, about 2 minutes. Add the tomatoes, broth and bay leaves. Reduce the heat so that the liquid is simmering gently, and nestle in the veal. Add water, if necessary, to come three-quarters of the way up the sides of the meat. Cover and cook until the veal is tender and a paring knife inserted in the meat slides out easily (insert the knife in several pieces to make sure all are done), 1 hour 15 minutes to 1 hour 30 minutes. Remove the veal to a plate.
  • Strain the sauce into a fat separator, pressing on the solids. Wipe out the Dutch oven. Pour the defatted sauce back into the Dutch oven and reduce over high heat until thickened and the sauce just coats the back of a spoon. Cut the strings on the osso buco and return the meat to the sauce. Remove from the heat, cover and keep warm while you make the risotto.
  • For the risotto Milanese: Combine the broth and 2 cups water in a medium saucepan. Bring to a simmer and add the saffron, then turn the heat very low to just keep warm. Heat a medium Dutch oven over medium heat, then add the olive oil. When the oil is hot, add the onion, 1/2 teaspoon salt and several grinds of black pepper; cook until softened but not browned, 4 to 5 minutes.
  • Add the rice and cook, stirring, to coat the grains in the oil, about 2 minutes. Add the white wine, bring to a simmer and cook until absorbed, about 2 minutes. Add enough of the hot broth to just cover the rice. Simmer, stirring occasionally until almost totally absorbed. Continue to add broth and stir until the rice is creamy and al dente, about 18 minutes from the first addition. (The risotto will be a bit soupy at this point.)
  • Remove from the heat. Stir in the butter and Parmesan until melted and creamy. Season with salt and pepper.
  • For the gremolata: Combine the parsley, garlic and lemon zest in a small bowl.
  • Spoon the risotto into 4 shallow wide bowls. Top each serving with a piece of osso buco and spoon the sauce over the top. Sprinkle with the gremolata.

OSSOBUCO ALLA MILANESE



Ossobuco alla Milanese image

Adapted from the code of the ÒSSBUS Confraternita dell'Ossobuco alla Milanese (lit. Brotherhood of the Ossobucco alla Milanese), this recipe gives instructions on how to prepare an authentic ossobuco alla Milanese. The tomatoes and anchovies in the gremolada are optional, and the butter can be replaced with extra virgin olive oil.

Provided by TasteAtlas

Categories     Veal Dish

Yield 4 servings

Number Of Ingredients 16

4 veal shanks (approx 330g/11.6 oz each, 4cm/1.5-inch high)
white flour, as needed
60g (2 oz) butter
2 spring onions (one white onion in off season)
1 small carrot
100 ml (1/3 cup + 4 tsp) good-quality, dry white wine
beef and/or veal broth (from bones), as needed
white pepper
salt
a small amount of chopped tomato, or tomato paste, optional
extra virgin olive oil in addition to butter or as butter substitution, optional
GREMOLADA ALLA MILANESE
1 handful of parsley, finely chopped
zest of one lemon (untreated)
1 large clove of garlic, finely chopped
2 anchovy fillets (optional), finely chopped

Steps:

  • Pound all the ingredients for gremolada in the mortar and pestle. Do not blend them in a blender!
  • Make small cuts along the edges of veal shanks, as that will prevent the meat from shrinking during cooking.
  • Sauté onions and carrot in butter, until softened, then transfer them to a plate. Dip the veal shanks in flour, patting off any excess.
  • In the same pan, brown the veal shanks on each side, then add the carrots and onions and pour in the white wine. Lower the heat, and wait until the wine evaporates.
  • Next, pour 100 ml (1/3 cup + 4 tsp) of broth into the pan and season with pepper and salt. Cover with a lid and let it simmer, turning the meat from time to time, or adding more broth if necessary.
  • The meat is done when it falls off the bone. At that point, put each ossobuco on a separate plate, top the meat with gremolata, and then pour them over with the sauce from cooking.

OSSO BUCO MILANESE



Osso Buco Milanese image

Provided by Tyler Florence

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 26

1/2 cup flour
Salt and pepper, to taste
4 pieces veal shank with bone, cut 3 inches thick
3 tablespoons olive oil
3 tablespoons butter
1 onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
4 cloves garlic, coarsely chopped
2 bay leaves
3 tablespoons fresh Italian parsley, finely chopped
1 cup dry Marsala
2 cups veal or chicken stock
2 tomatoes, peeled, seeded and chopped
Saffron Risotto, recipe follows
Grated rind of 1 lemon
Grated rind of 1 orange
2 garlic cloves, minced
2 tablespoons fresh Italian parsley, chopped
8 cups chicken broth
2 tablespoons butter
2 tablespoons olive oil
2 cups Arborio rice
3 pinches saffron threads
3 tablespoons Parmesan cheese, grated
Salt and pepper, to taste

Steps:

  • In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
  • Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
  • For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.
  • In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.
  • In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt and pepper. Serve at once with Osso Buco Milanese.
  • Yield: 4 servings

OSSOBUCO ALLA MILANESE



Ossobuco alla Milanese image

This traditional ossobuco recipe is rich, full of flavour and super easy to make at home. Serve on any occasion for the perfect Italian meal.

Provided by Andrea Soranidis - The Petite Cook

Categories     Main Course

Time 1h40m

Number Of Ingredients 11

4 veal shanks (1 1/2 inches thick, 9-12 oz each)
3 tablespoon all purpose flour
3 tablespoon extra-virgin olive oil (or butter)
1/2 white onion (finely chopped)
1/2 cup white wine ((120 ml))
2 cups vegetable or beef broth ((480 ml))
sea salt and freshly-cracked black pepper
1 garlic clove
zest of 1 organic lemon
handful fresh flat-leaf parsley
saffron risotto

Steps:

  • Make small incisions over the outer lining of the veal shunks. This will prevent the slices from curling during the cooking time.
  • Place the flour in a large bowl or shallow dish, and lightly flour the meat slices on both sides, shaking off the flour in excess.
  • Heat the extra-virgin olive oil in a large pot over medium-low heat, add the onion and cook until translucent, stirring often to prevent it from burning.
  • Add in the veal shanks and brown them on both sides.
  • Turn the heat to medium, pour in the white wine, and let it evaporate, about 3-5 minutes.
  • Pour in enough stock so that the meat is just half-submerged in the liquid. Season with sea salt and black pepper to taste. Lower the heat to a minimum, cover, and cook for about 1½ hours, adding a bit of broth when necessary, to keep the meat moist.
  • Right before you take the meat off the heat, prepare the gremolata. Finely chop together the garlic with the lemon zest and parsley, and mix all the ingredients together.
  • Remove the pot from the heat, top each slice of veal with the prepared gremolata, and serve with risotto alla milanese or your favorite side dish.

Nutrition Facts : Calories 401 kcal, Carbohydrate 7 g, Protein 44 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 170 mg, Sodium 192 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving

OSSOBUCO ALLA MILANESE



Ossobuco Alla Milanese image

NOTES : Ossobuco means "bone with a hole" or hollow bone. Serve over Risotto alla Milanese.

Provided by StevenHB

Categories     Stew

Time 4h

Yield 6 serving(s)

Number Of Ingredients 20

1 cup yellow onion, finely chopped
2/3 cup carrot, finely chopped
2/3 cup celery, finely chopped
1/4 cup butter
1 teaspoon garlic, finely chopped
2 slices lemons, rind of
1/2 cup vegetable oil
2 veal shanks
3/4 cup all-purpose flour
1 cup dry white wine
1 1/2 cups veal stock
1 1/2 cups Italian tomatoes, coarsely chopped
1/4 teaspoon dried thyme
4 leaves fresh basil (optional)
2 bay leaves
2 sprigs parsley
salt and pepper
1 teaspoon lemon, rind of, grated
1/4 teaspoon garlic, very finely chopped
1 tablespoon parsley, finely chopped

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.

Nutrition Facts : Calories 345.1, Fat 26.2, SaturatedFat 7.3, Cholesterol 20.3, Sodium 77.9, Carbohydrate 19.2, Fiber 1.9, Sugar 3.5, Protein 2.6

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2022-06-27 Телешко Osso Buco Alla Milanese. Зехтин - 2 tablespoons of extra virgin olive oil (EVOO) divided into 2 equal portions of 1 tablespoon each. Veal Shanks - 2 pounds of bone-in veal shanks (4 pieces of ossobuco). Сол пипер - ½ teaspoon of both salt & pepper to taste. Универсално брашно - ¼ чаша.; жълт лук - ½ cup of yellow onion, thinly sliced.
From bg.bakeitwithlove.com
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VEAL OSSO BUCO ALLA MILANESE: ITALIAN BRAISED VEAL SHANKS DINNER
Veau Osso Buco Alla Milanese. Huile d'olive - 2 tablespoons of extra virgin olive oil (HOVE) divided into 2 equal portions of 1 tablespoon each. Veal Shanks - 2 pounds of bone-in veal shanks (4 pieces of ossobuco). Sel poivre - ½ teaspoon of both salt & pepper to taste. Farine tout usage - ¼ tasse.; Oignon jaune - ½ cup of yellow onion, thinly sliced.. White onion or shallots …
From fr.bakeitwithlove.com
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OSSOBUCO ALLA MILANESE | RECIPESTY
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.
From recipesty.com
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VEAL OSSO BUCO ALLA MILANESE: ITALIAN BRAISED VEAL SHANKS DINNER
Veal Osso Buco Alla Milanese. Aceite de oliva - 2 tablespoons of extra virgin olive oil (AOVE) divided into 2 equal portions of 1 tablespoon each. Veal Shanks - 2 pounds of bone-in veal shanks (4 pieces of ossobuco). Sal pimienta - ½ teaspoon of both salt & pepper to taste. Harina para todo uso - ¼ de taza.; Cebolla amarilla - ½ cup of yellow onion, thinly sliced.
From es.bakeitwithlove.com
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LIDIA BASTIANICH'S OSSOBUCO ALLA MILANESE - MASTERCOOK
2019-11-18 1 large sprig fresh rosemary. 4 cups chicken broth, or as needed. 3 tablespoons extra virgin olive oil. Four 1 1/2-inch thick ossobuco, tied around the circumference. Kosher salt. Freshly ground black pepper. All-purpose flour, for dredging. 1 large onion, cut into 1-inch thick chunks. 2 medium carrots, cut into 1-inch chunks.
From mastercook.com
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OSSOBUCO ALLA MILANESE WITH SAFFRON RISOTTO - PIQUANT PLATES
Wipe the roasting pan clean, return the shanks to the pan, and pour the sauce over the shanks. Let them cool at room temperature for an hour, cover well, and refrigerate for up to two days. To reheat, cover the pan with foil and set in a 325°F oven until the shanks are hot, 30 to 35 minutes. Transfer the shanks to a dish, then make the ...
From piquantplates.com
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RECIPE FOR OSSOBUCO ALLA MILANESE | ORO DI PARMA
The same is true for this ossobuco alla milanese, or “Milan-style”,first published in the legendary recipe book written by Artusi Pellegrino - just like ragù alla bolognese. Literally, osso buco means “bones with a hole”. And this hole in the shank also contains an important element that contributes to the taste: the bone marrow, which gives the Sauce its Aroma in the braising process.
From orodiparma.com
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VEAL OSSO BUCO ALLA MILANESE | PUNCHFORK
1/2 cup celery (sliced) 1 bay leaf. 1/2 cup peas (optional, thawed) 1 tbsp fresh parsley (finely chopped) 2 cloves garlic (crushed and boiled) 1 tsp lemon zest (grated from 1 large lemon) 2 cups beef broth (bone broth or stock) 2 tbsp olive oil (extra-virgin - divided into 2 equal portions of 1 tablespoon each) 1/4 cup all-purpose flour.
From punchfork.com
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OSSOBUCO MILANESE (BRAISED VEAL SHANKS) - ITALIAN RECIPES BY ...
How to prepare Ossobuco Milanese (Braised veal shanks) To make the Milanese-style ossobuco, first prepare the meat broth that you will use to cook the veal shanks, then peel the onions and cut them into flakes 1. Heat half of the oil in a pan, add the onions 2 and cook for about 5 minutes over medium-high heat, then blend with half of the white ...
From giallozafferano.com
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OSSO BUCO MILANESE STYLE (OSSO BUCO ALLA MILANESE) RECIPE
Heat the oil and brown the ossi buchi on both sides after lightly dusting them with flour. Remove them from the pan and reserve. Add the butter to the …
From bbc.co.uk
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OSSOBUCO ALLA MILANESE - HOW TO COOK MEAT
2010-04-28 Preheat the oven to 375ºF and continue. Take the shanks out of the pan and cook the vegetables. Remove the shanks to a plate and add the mix of carrots, onions, celery, thyme, and garlic to the pan. Use your wooden spoon to sauté the veggies for 3-4 minutes until they begin to soften and the onions become translucent.
From howtocookmeat.com
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OSSOBUCO ALLA MILANESE | WOOLWORTHS TASTE
Dust each piece of meat with flour and add to the saucepan. Brown the meat on both sides then season to taste. Add the wine and reduce before pouring in the hot stock or water. Cover the pot and reduce the temperature. Simmer gently for 1 hour 30 minutes, or until the meat falls off the bone. Adjust seasoning, then remove the meat from the ...
From taste.co.za
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WHAT TO SERVE WITH OSSO BUCO - 15 DELICIOUS SIDE DISHES
2022-06-28 Here’s the short answer. The best side dishes to serve with osso buco are creamy gorgonzola polenta, mashed red potatoes, and risotto alla Milanese. Try arugula and grapefruit salad, shaved brussels sprouts, or minty peas for lighter options. You can also serve buttered egg noodles, crusty bread rolls, or braised cabbage.
From pantryandlarder.com
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RISOTTO ALLA MILANESE CON OSSOBUCHI - AUTHENTIC ITALIAN RECIPES
2016-03-21 In a pan, melt 25 grams of butter. . Cover the ossobuco with flour and fry them in the pan until slightly brown. . Pour half of a glass of white wine over them and cook at low heat for one hour, adding a ladle of meat broth every once in a while. . Mince the garlic and the parsley, and grate the lemon zest. .
From nonnabox.com
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OSSOBUCO ALLA MILANESE - COOKBOOK - APPLIANCE.RECIPES
2022-03-16 Ossobuco, when loosely translated from Italian, means hollowed bone; a reference to the large piece of marrow in the center of the veal shank bone.[1] It’s a Milanese speciality of veal shanks cooked in meat broth and flavored with white wine.[2] Slowly braised, this relatively tough, yet flavorful cut of meat becomes meltingly tender, and ...
From appliance.recipes
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Top Asked Questions

How do you make the Milanese-style ossobuco?
To make the Milanese-style ossobuco, first prepare the meat broth that you will use to cook the veal shanks, then peel the onions and cut them into flakes 1. Heat half of the oil in a pan, add the onions 2 and cook for about 5 minutes over medium-high heat, then blend with half of the white wine 3 and cook for another 10 minutes.
What is ossobuco alla milanese?
Ossobuco alla Milanese Recipe - Great Italian Chefs This classic ossobuco alla Milanese recipe is full of richness, thanks to a long, slow cooking time and the melting bone marrow that melts out of the veal shank bones. A classic stew from Lombardy that's great for the colder months.
How to cook osso buco pasta?
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.
How do you cook veal osso buco?
For the osso buco: Sprinkle the veal with salt and pepper and heat the oil in a large Dutch oven over medium heat. Spread some flour on a plate, then dredge the veal in the flour on all sides and add to the oil. Brown well on both sides, 2 minutes a side.

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