Ossobuco alla Milanese: the recipe for the traditional Lombard dish

ingredients
  • for marrow bones

  • calf bone marrow
    4

  • Spring onions


    4-5
    • 79 kcal
  • Butter
    50 grams
    • 899 kcal

  • Lemon
    1/2
    • 750 kcal

  • Garlic


    3-4 cloves
    • 0 kcal
  • Parsley
    1 tuft
    • 79 kcal

  • White wine
    1 glass
    • 80 kcal

  • Beef broth


    to taste
    • 43 kcal
  • salt
    to taste
    • 21 kcal

  • pepper
    to taste
    • 79 kcal

  • for the risotto

  • Carnaroli rice
    300 grams
    • 45 kcal

  • Spring onion
    1
    • 30 kcal

  • Saffron


    1 bag
    • 310 kcal
  • Grated cheese
    40 grams

  • Cold butter
    50 grams
    • 750 kcal

  • White wine


    1/2 glass
    • 80 kcal
  • salt
    to taste
    • 21 kcal

  • Beef broth
    to taste
    • 43 kcal

Calories refer to 100 grams of product

L’Milanese ossobuco, in dialect s büüs a la milanesa, is one of the most representative dishes of Lombard cuisine. It is an old recipe, dating from the Middle Ages, which features this fine cut of meat, made very tender and succulent thanks to slow cooking, over very low heat, and the presence of the marrow. The final addition of gremolada, finely chopped garlic, parsley and a zest of lemon will further enhance all the flavor and fragrance. Tradition has it that it is accompanied by the famous saffron risotto and then served as single dish rich and full, but to taste you can enjoy it with a portion of polenta or similar second accompanied by a side dish of peas or vegetables. Find out how to do it perfectly by following the procedure and step by step advice.

How to prepare Milanese ossobuco

Milanese ossobuco

Arrange the ossobuchi on a work surface and, using a knife with a smooth, fine blade, cut the edges at 3 or 4 points, so that they do not curl during cooking. Lightly flour the meat (1).

Milanese ossobuco

Chop the new onions and collect them in a large pan with the butter (2); put on the heat and melt over low heat.

Milanese ossobuco

Arrange the meat (3), increase the heat and brown it well on both sides.

Milanese ossobuco

Add the white wine (4) and let evaporate; mix with a glass of white wine; pour a few ladles of hot broth, cover with a lid and continue cooking for about an hour, or in any case until the meat is very soft. Season with salt and pepper.

Milanese ossobuco

Meanwhile, prepare the gremolada: remove the outer zest from 1/2 lemon and finely chop it with a sprig of parsley and the garlic cloves (5).

Milanese ossobuco

Prepare the risotto: brown the chopped onion in a saucepan with a knob of butter; pour in the rice (6) and grill until the grains become translucent.

Milanese ossobuco

Add the wine (7) and let evaporate.

Milanese ossobuco

Cover with the hot broth, in which you have diluted the saffron (8), and cook the risotto. Season with salt if necessary.

Milanese ossobuco

When the risotto is cooked al dente, turn off, add the grated cheese and a knob of cold butter (9) and stir well.

Milanese ossobuco

At the end of cooking, sprinkle the gremolada over the ossibuchi (10) and let the base dry over high heat.

Milanese ossobuco

Transfer the risotto to a serving dish, place the marrow bones on top and serve (11).

Advice

Ossobuco is obtained from the cut of meat called shank, which is the back of the animal’s tibia, around the bone, where the meat is softer. In our recipe we will use theveal shank, more tender and popular, but the meat can be even beef or turkey.

To get a impeccable risotto, choosing the right variety of rice is very important. In our recipe, we preferred the Carnaroli: obtained from a cross between vialone and leoncino, it has large and slender grains, very consistent, able to easily absorb odors and bind to ingredients in the best possible way. Rich in starch, continue to cook well and retains a firm consistency. As an alternative to this, the Vialone nano and theArborio.

Once the rice is roasted, lower the heat and start cooking, adding a little broth at a time, as it is absorbed. the broth must be kept on fire in keep boiling: this method makes it possible to maintain a constant cooking temperature. For this recipe, the advice is to use a good homemade meat broth.

For a creamy result and perfectly on the wave, the advice is to stir the risotto on the heat add a knob of butter and a pinch of Parmesan or grated Parmesan.

If you like the flavors of Lombard cuisine, also try the Milanese chop and Milanese tripe.

storage

the bone marrow they can be kept to the maximum One day in the refrigerator, closed in a suitable airtight container. For best results, it is advisable to prepare the risotto on the spot.

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