John Myers
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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:
- 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.
- 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:
- Mix the flat-leaf parsley with the garlic and lemon zest and chop very finely.
Rice:
- Melt the beef pulp over low heat, add 50 g butter and sweat the onion in it.
- Then pour the wine over it. When it is halfway down, add the rice and cook for a few minutes.
- 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.
- Mix in the remaining butter and Parmesan and let the rice steep for a short time before serving.
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