Milanese osso buco

Name: Milanese osso buco
Cook time: 143 min
Total time: 143 min
Yield: 4
Cuisine: Italiana
Ingredients: 3 tablespoons Wheat flour; 80 g Butter; 4 slices Veal; 2 tablespoons Olive oil; 1 u Onion; 1 clove Garlic; 1 u Carrot; 1 u Celery; 1 u Lemon; Salt; Black pepper; 1 leaf Bay Leaf; 1 handful Parsley; 400 ml Beef Stock; 50 g Parmesan; 200 ml Dry White Wine; 250 g Grits; 1 l Water

Ossobuco a la milanesa

Medium

Contains allergens

Cereales con glutenLecheApio

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 2 hr
Servings: 4

Summary

Slices of veal shin with their marrow, browned and slowly braised in white wine until the meat falls off the bone. Finished with a gremolata of lemon, parsley and garlic and served on creamy polenta.

Ingredients

4 servings

Add to Bring!

3 tablespoons Wheat flour (for dusting)
80 g Butter (50 g for the braise and 30 g for the polenta)
4 slices Veal (shin, cut across into 3-4 cm slices on the bone)
2 tablespoons Olive oil
1 u Onion (finely chopped)
1 clove Garlic (very finely chopped)
1 u Carrot (finely chopped)
1 u Celery (stick, finely chopped)
1 u Lemon (finely grated zest only, none of the white pith)
Salt (to taste)
Black pepper (freshly ground)
1 leaf Bay Leaf
1 handful Parsley (very finely chopped)
400 ml Beef Stock (hot)
50 g Parmesan (grated)
200 ml Dry White Wine
250 g Grits (polenta, ideally quick-cook)
1 l Water (for the polenta)

Instructions

Pat the meat dry with kitchen paper and nick the membrane around each slice in two or three places so it does not curl. Season with salt and pepper and dust with flour, shaking off the excess.
5 min
Heat the oil and 30 g of butter in a wide casserole that holds the slices in a single layer. Brown them on both sides over medium-high heat, then set aside.
8 min
Lower the heat, add another 20 g of butter and soften the onion, carrot and celery until tender and translucent.
10 min
Return the meat to the pan, pour in the wine and let the alcohol bubble off over high heat. Add the bay leaf and enough hot stock to come halfway up the meat.
4 min
Cover and cook over very low heat until the meat is so tender it comes away from the bone. Turn the slices halfway through, taking care not to dislodge the marrow, and add more stock if needed.
100 min
Meanwhile, make the polenta: bring the water to the boil with salt, pour in the polenta in a thin stream, whisking all the time, and cook over low heat, stirring often, for the time on the packet. Off the heat, stir in 30 g of butter and the Parmesan.
10 min
Make the gremolata by mixing the lemon zest, parsley and garlic.
3 min
Uncover the casserole and let the sauce reduce for a few minutes if it is too thin. Scatter the gremolata over the meat, turn off the heat and serve at once on the polenta, with the sauce spooned over.
3 min

Notes

This is the in bianco version, the oldest in Milan, with no tomato; many families add a spoonful of tomato purée with the stock and it is very good too. If the butcher hasn't tied the slices, wrap kitchen string around each one so it holds together. The marrow is the prize: scoop it out with a teaspoon and spread it on the polenta. In Milan it is also served with saffron risotto alla milanese. Always add the gremolata at the end and raw, so the lemon really comes through. It keeps for three days in the fridge and freezes well without the gremolata.