Ingredients (for 4 people):
For the ossobuchi:
4 veal ossobuchi (about 300 g each)
500 ml meat broth
250 g golden onions
50 g flour
50 ml white wine
50 ml extra virgin olive oil
40 g butter
Salt to taste
Black pepper to taste
For the gremolata:
1 sprig of fresh parsley
2 cloves of garlic
Grated zest of 1 untreated lemon
Preparation:
Preparation of the onions:
Peel the onions and cut them into thin strips.
In a large pan, heat half the olive oil and add the onions. Cook over medium heat for 5 minutes, then add half the white wine. Continue cooking for another 10 minutes, until golden brown. Remove from the pan and set aside.
Preparing the ossobuco:
Using scissors, make 3 small incisions on the edge of each ossobuco to prevent them from curling during cooking.
Dredge the ossobuco in flour on both sides, shaking gently to remove excess flour.
Seasoning:
In the same pan, add the remaining oil and butter. Once the butter has melted, sear the ossobuco on both sides over medium heat. Cook for about 4 minutes per side, until golden brown.
Baking and slow cooking:
Bake with the remaining white wine and let the alcohol evaporate.
Add the broth until the ossobuco is almost completely covered. Return the onions to the pan, cover with a lid and cook over medium-low heat for 35 minutes.
Preparation of the gremolada:
In the meantime, prepare the gremolada by finely chopping the parsley and garlic. If you prefer a more delicate flavour, blanch the garlic for 2 minutes before chopping it.
Grate the lemon zest and add it to the chopped garlic and parsley.
Final cooking stage:
After 35 minutes, gently turn the ossobuco and continue cooking for another 25 minutes. When they are ready, turn off the heat and sprinkle with the prepared gremolada. Let it rest for a few minutes before serving.
Service:
The ossobuco alla milanese are perfect accompanied by a risotto alla milanese or creamy polenta.
Tips:
Enrich the recipe: Add some peas during the last 10 minutes of cooking for an extra touch.
Delicate flavour: If you prefer, blanch the garlic for 2 minutes before using it in the gremolada for a less intense flavour
