John Myers
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Ossobuco Milanese Style
The perfect ossobuco milanese style recipe with a picture and simple step-by-step instructions.
For the ossobuco
- 2 piece Veal shank slices
- 2 piece Celeriac
- 2 piece Carrots
- 1 piece Onion
- 125 ml White wine
- 250 ml Vegetable broth
- 2 piece Garlic cloves
- 2 Branches Rosemary fresh
- 2 Branches Sage fresh
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- 500 g Chopped tomato preserve
For the gremolata
- 1 piece Lemon untreated
- 1 piece Peeled garlic clove
- 0,5 bunch Fresh smooth parsley
Ossobuco
- Wash the shank slices, pat dry and season with salt and pepper. Then turn in flour and knock off. Peel the carrots and cut into cubes. Cut the celery into slices. Finely dice the onion.
- Fry the shank slices in a little olive oil until crispy brown on both sides, set aside. Strip the rosemary needles from the branch, finely chop the sage leaves and garlic and roast them vigorously in the pan with the vegetables (celery, onions and carrots).
- Add the leg slices again and deglaze with the white wine and let it evaporate. Add the broth, tomatoes, oregano and thyme. Mix well, bring to the boil once and then cook covered over low heat for about 2 – 2 1/2 hours.
Gremolata
- Wash the lemon with hot water and rub the peel. Pluck the parsley leaves and finely chop with the clove of garlic. Mix everything well.
Serving
- If necessary, season the osso buco a little with salt and pepper, arrange on plates and serve sprinkled with the gremolata.
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