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OSSOBUCO ALLA MILANESE

As winter closely approaches in the UK, this week I thought I would share with you a recipe that is wonderful for a cold winters night. Ossobuco alla Milanese is a traditional Italian veal stew that requires little preparation or cooking skills but results in a wonderfully tasteful dish.

As with all meals serve your Ossobuco in a pleasant setting with good friends and a generous amount of love.

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Veal shanks
Veal shanks or knuckle slices
Photo by Mogens Engelund

Ingredients for Ossobuco alla Milanese

Slices of veal knuckle
(must be meaty)

8

  pc
Olive oil

150

  ml
Butter

100

  gm
Flour

100

  gm
Mirepoix of vegetables

200

  gm
Garlic clove

4

  pc
Thyme     sq
Bay leaf

2

  pc
Lemon

½

  pc
Dry white wine

400

  ml
Veal stock

400

  ml
Tomato concassé

250

  gm
Tomato paste

2

  tbs
Julienne or jardiniere of vegetables

200

  gm

How to make Ossobuco alla Milanese

  • Heat the oil and butter together in a pan
  • Coat the veal with a little seasoned flour, and brown on all sides in the butter and oil, remove from pan and place in casserole/braising dish
  • Turn down the heat and add the mirepoix of vegetables to pan and sweat for two minutes
  • Add the herbs and lemon juice and sweat for a further two minutes
  • Add the tomato concassé and tomato paste (thinned with a little stock) and stir well
  • Pour in the wine and stock, bring to a boil and simmer for two minutes to combine
  • Pour over the veal and cover with a tight fitting lid or tin foil
  • Braise in the oven (180ºC) or gently on top of the stove until meat is tender; approx. 1 ½ hours
  • Remove veal from the sauce and keep warm
  • Pass the sauce, through a fine strainer and correct (adjust) the seasoning and consistency
  • Return veal to sauce and bring to a simmer
  • Add the julienne or jardiniere of vegetables and simmer for 2 minutes
  • Serve the Ossobuco sprinkled with a mixture of chopped parsley, lemon peel and garlic (this is called a gremolta)

Chef's Tip for Ossobuco alla Milanese

Ossobuco is traditionally served with a risotto Milanese and crusty bread.

'Sweat' means to cook gently without colouring the ingredients
The various cuts of vegetables mentioned here are covered in my cooking tips of the week

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Enjoy your Ossobuco and bon appetit . . . . .


Recipe from professional
Chef Tallyrand