Milanese-style Ossobuco

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
120 min

DIFFICULTY
Medium

TYPE
Main course

Tags

Medium, Stewed (stufato), Anniversary, Asking for forgiveness, Impress guests, Main course, 100 minutes, 20 minutes, Lombardia, More than 1 hour, Veal knuckle with marrow stuffed bone

Ingredients for 4 people

4 veal shanks (ossobuco)
½ to ¾ pound each
2/3 cup onion
7 tablespoons butter
½ cup flour
½ cup dry white wine
1 cup meat broth
1 garlic clove
1 sprig parsley
1 sprig rosemary
zest of ½ lemon

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Ingredients

Preparation 20 minutes preparation + 100 minutes cooking

Make a few slices on the outside of the veal shanks so they retain their shape during cooking. Dredge the veal shanks in flour, ensuring that they are evenly coated.

Melt the butter in a large skillet over medium heat. Add the veal shanks and season with salt and pepper. Brown well on both sides, remove and set aside. In the same skillet, add the sliced onion and brown. Return the veal shanks to the skillet. Add the white wine and allow to evaporate.

Cover the veal shanks with broth and simmer for an hour and a half, covered.

Prepare the gremolata: finely chop the peeled garlic, parsley, lemon zest and rosemary. Sprinkle the veal shanks with this mixture immediately before serving.