Ossobuco Milanese style – Original Italian recipe (VIDEO)
The ossobuco is a traditional dish of the Milanese cuisine: a rich and tasty main course, usually served with polenta or with a Yellow Saffron risotto!
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Hi and welcome to the GialloZafferano kitchen, today we’ll be preparing together a typical main course of Lombardy: the ossobuco Milanese style. Let’s see what ingredients we’ll need:
• 4 veal shanks with marrow bone, weighing about 10-12 oz (300-350 g) each
• 1 small onion
• Pepper / salt
• 3,5 tbsp (50 g) of butter
• 1 glass of dry white wine • About 4 cups (1 lt) of meat broth
• ½ cup (50 g) of flour
• 2-3 tbsp of extra virgin olive oil
• 1 lemon
• 1 clove of garlic
• 1 clump of parsley
Let’s make together the ossobuco Milanese style:
First of all, peel and finely chop the onion, then take a pan large enough to contain the 4 veal shanks and put in the oil, 2-3 tablespoons, the butter and the chopped onion. Let it soften on a very low flame for at least 10-15 minutes; it means that the onion shouldn’t brown, but stay light coloured and turn transparent. Now we can move on to our ossobucos: if there is, remove the tough skin, while, with regard to the skin surrounding the meat, cut it in several spots to keep from curling; on the contrary, leave it whole if you think the meat would flake apart. After that, roll them in flour on both sides.
Once the onion has softened, add the shanks and brown on both sides. Now add the white wine… let it evaporate, and when it’s all evaporated add the broth, little by little, cover with a lid, and cook the ossobucos for at least an hour, an hour and a half, until tender. I remind you that according to a common variant, you can add also some tomato puree.
60-90 min. — low heat
5 minutes before the end of cooking, it’s time to add the gremolada, that is a mix of chopped parsley, garlic and grated lemon zest, so pour them in… stir a little bit and let the ossobucos cook together with the gremolada for 5 minutes more.
Our wonderful ossobuco Milanese style is finally ready. You can serve it with the classic saffron risotto or with a creamy polenta. From Sonia and GialloZafferano, bye bye and see you next videorecipe.
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Grazie signora.
la ricetta in italiano ?
Nice
Best ossobuco video
Actually, the ossobuco is a cross cut of the leg bone, so you can get the same piece of meat from the lamb leg! Otherwise, use it whole and follow the same recipe, but you won't have the marrow bone…
If you mean stock cube, it's fine
Do you think using instant powder for broth will affect the taste of this or any recipe?
Can I use lamb leg?
Sorry, salt to taste when you add the broth!
You forgot to mention when to add the salt!
You're absolutely right!!
@kyaky22 before you finish asking your self questions like that, always remind your self that cooking is more like art then like science…don't restrain your self from playing with the recipe 😉
@kyaky22 Yes, you can!
can i use beef shank? or pork shank?
That's great ! 🙂 – looks very tasty and simple to do.
Excellent!
My French spouse recently asked me about this dish, and also about oxtails. There are two versions of this dish, and one uses tomatoes. Once you learn to make this dish, you will be able to cook most shanks and tails very well. Thank you for posting, this was very informative. I learned to cook in school in Italy and was a French chef's assistant outside Paris. I have written two cooking columns and I judge this clip very good.
Wow..looks tempting!
This looks delicious! No frills, just good food! Doesn't help that it's dinner time here….
I love this channel! Thank you so much for the recipes.