Milanese ossobuco

Ingredients for 5 servings:

• 5 veal leg slices, 300 g each
• some flour
• salt and pepper
• some olive oil
• 250 g carrot(s)
• 250 g celery
• 250 g onion(s)
• 3 garlic cloves
• 100 g tomato paste
• 300 ml red wine (Pinot Noir)
• 1.8 liters of beef stock
• 3 bay leaves
• some thyme
• 5 sprigs of parsley
• 50 g butter, cold
• some cornstarch
• 500 g risotto rice
• 120 g shallot(s)
• 150 g dry white wine (Pinot Gris)
• 1 ½ liters chicken stock
• 150 g Parmesan
• ½ saffron
• some bone marrow
• 1 bunch of parsley
• e.g. olive oil
• 1 lemon(s)
• salt and pepper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 50 minutes

from the show “The Perfect Dinner” on VOX from 07.02.2025

Place the saffron in a little boiling water. Cut the carrots, celery, and onions into equal-sized cubes (approx. 0.5 cm) and set aside. For the ossobuco, salt the leg pieces and coat them in flour. Heat olive oil in a large roasting pan and sear the leg pieces until crisp, then remove and set aside. Sauté the vegetables in the same roasting pan, adding more olive oil if necessary. This step takes about 5-10 minutes. Add tomato paste to the vegetables and roast briefly, taking care not to make them bitter. Deglaze with red wine, then add the leg pieces back in. Add the bay leaves and thyme. Finely chop the parsley stalks and add them to the roasting pan along with the beef stock and garlic. Everything should be covered with liquid. Braise in the oven at 160°C for about 3-4 hours. Before serving, remove the thyme and bay leaves, thicken the sauce with cold butter and cornstarch, and season to taste. For the risotto, finely dice the shallots and sauté in butter until translucent. This takes about 2-3 minutes. Add the risotto rice and sauté. Deglaze with white wine. Once the wine has evaporated, gradually add the warm chicken stock until the rice is tender. This process takes about 20 minutes. Finally, stir in the saffron, Parmesan cheese, and the bone marrow from the cooked leg pieces and season the risotto to taste. For the gremolata, grind the parsley with lemon juice in a mortar. Gradually add the olive oil and season with salt, pepper, and lemon zest. Spread the gremolata sparingly over the ossobuco. Max prepared this recipe as a main course on the show “The Perfect Dinner” – Day 5 in the Palatinate, on Friday, February 7, 2025.