John Myers
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Ossobuco Alla Millanese
The perfect ossobuco alla millanese recipe with a picture and simple step-by-step instructions.
For frying:
- 1 kg Carrots
- 1 Pc. Vegetable onion
- 2 Pc. Celery sticks
- 2 tbsp Tomato paste
- 0,25 l White wine
- 2 Pc. Anchovies (anchovies)
- 1 Bd Thyme
- 1 tbsp Basil
- Salt and pepper
- 2 tbsp Fat
- 3 tbsp Flour
- 1 Pc. Clove of garlic
- 1 Pc. Rosemary sprig
To garnish:
- 1 Bd Fresh smooth parsley
- 2 Pc. Organic lemons
For the gnocci (5 servings)
- 1 kg Potatoes
- 500 g Flour
- 100 g Durum wheat semolina
- 1 Pr Salt
- 1 Pr Nutmeg
- Peel the vegetables and cut them into cubes. In a pan, heat the fat along with a peeled clove of garlic and the sprig of rosemary. Turn the meat in flour and fry briefly in the garlic-rosemary fat and set aside in a baking dish.
- Then glaze the diced onion and roast the tomato paste in it. Sear the vegetables and stir in the mashed anchovies. Deglaze everything with wine and add the spices. Place the entire stock over the seared veal leg slices and let simmer covered in the oven at 180 degrees for at least 2 hours. Serve garnished with chopped parsley and grated lemon zest.
The gnocchi
- Boil the peeled potatoes in salted, boiling water until they disintegrate. Then drain, mash immediately and mix with the flour and semolina, process into a dough.
- Form rolls as thick as your thumb and cut into pieces as wide as a finger. Press lightly with the fork so that a pattern can be seen. Let them steep in the simmering salt water until they float on top. Then skim it. The gnocchi can then be fried until crispy in butter.
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