Osso Buco Milanese

Name: Osso Buco Milanese
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 2 bay leaves; 2 Tbsps butter; 3 Tbsps butter; 118 milliliters carrots, chopped; 118 milliliters celery, chopped; 2 liters chicken broth; 473 milliliters veal or chicken stock; 118 milliliters flour; 4 cloves garlic, coarsely chopped; 2 garlic cloves, minced; 1 Grated rind of lemon; 237 milliliters dry Marsala; 2 Tbsps olive oil; 3 Tbsps olive oil; 1 onion, chopped; 1 Grated rind of orange; 3 Tbsps Parmesan cheese, grated; 2 Tbsps fresh Italian parsley, chopped; 3 Tbsps fresh Italian parsley, finely chopped; 3 pinches saffron threads; 4 servings Salt and pepper, to taste; 2 tomatoes, peeled, seeded and chopped; 4 veal shank with bone, cut 3 inches thick

Osso Buco Milanese might be just the main course you are searching for. One serving contains 1173 calories, 60g of protein, and 44g of fat. This recipe serves 4. This recipe covers 55% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 10 minutes. If you have parsley, salt and pepper, garlic, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow.

Ingredients you will need

Salt And Pepper

Veal Shank

Butter

All Purpose Flour

Cooking Oil

Equipment you will use

Dutch Oven

Frying Pan

Add more oil and butter if needed.

Ingredients you will need

Butter

Cooking Oil

Remove the browned veal shanks and set aside.

Ingredients you will need

Veal Shank

Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking.

Ingredients you will need

Salt And Pepper

Bay Leaves

Olive Oil

Tomato

Carrot

Parsley

Celery

Garlic

Onion

Stock

Meat

Wine

Equipment you will use

Frying Pan

Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.

Ingredients you will need

Sauce

For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving.

Ingredients you will need

Osso Buco

Equipment you will use

Bowl

Serve osso buco with Saffron Risotto.

Ingredients you will need

Osso Buco

Saffron

In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.

Ingredients you will need

Chicken Broth

Equipment you will use

Sauce Pan

In a large saute pan, melt butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads.

Ingredients you will need

Saffron

Grains

Rice

Cooking Oil

Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid.

Ingredients you will need

Chicken Broth

Rice

Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy.

Ingredients you will need

Broth

Rice

Remove risotto from heat, add grated cheese, salt and pepper.

Ingredients you will need

Salt And Pepper

Cheese