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Ossobuco with Market-fresh Gremolata with Saffron Rice and Vegetables from Milan

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Ossobuco with Market-fresh Gremolata with Saffron Rice and Vegetables from Milan

The perfect ossobuco with market-fresh gremolata with saffron rice and vegetables from milan recipe with a picture and simple step-by-step instructions.

For the meat:

  • 5 Pc. Veal leg slices
  • Flour
  • Salt
  • Pepper
  • 5 Pc. Carrots
  • 5 Pc. Onions
  • 5 Pc. Celery
  • Butter
  • White wine
  • 4 Pc. Tomatoes
  • Parsley

For the rice:

  • 400 g Rice
  • 100 g Butter
  • 20 g Raw beef pulp
  • 1 Pc. Chopped onion
  • 0,5 Glasses Dry red wine
  • 1 packet Saffron
  • 1,5 l Broth
  • 4 tbsp Parmesan

For the gremolata:

  • Fresh smooth parsley
  • Garlic
  • Lemon zest

Flesh:

  1. Dice the vegetables and sauté them in butter in the roasting pan. Then season the veal leg slices with salt and pepper and turn them in flour. Then sauté.
  2. Put the vegetables back in the roaster and cook with the meat in the oven at 185 ° C for three hours. Prepare a sauce from the stock.

Gremolata:

  1. Mix the flat-leaf parsley with the garlic and lemon zest and chop very finely.

Rice:

  1. Melt the beef pulp over low heat, add 50 g butter and sweat the onion in it.
  2. Then pour the wine over it. When it is halfway down, add the rice and cook for a few minutes.
  3. Then add the saffron and gradually pour in as much boiling broth and reduce again and again until the rice is cooked through, but still grainy.
  4. Mix in the remaining butter and Parmesan and let the rice steep for a short time before serving.
Dinner
European
ossobuco with market-fresh gremolata with saffron rice and vegetables from milan

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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