Ossobuco is a top dish from Italian cuisine. You do not have to travel to Italy to enjoy a delicious ‘ossobuco alla Milanese’ again. With these tips and recipe, you simply get the southern flavors to your kitchen. And that with our own Belgian veal.
WHAT YOU NEED TO KNOW ABOUT OSSOBUCO
Ossobuco alla Milanese … you guessed it. This stylish Italian classic is originally from Milan.
The basis of ossobuco are veal shanks. The shanks are prepared with, among other things, carrots, onions and celery, usually in a tomato sauce. In the traditional ossobuco alla Milanese preparation no tomatoes are used. The recipes with tomato sauce can not really be called ‘alla Milanese’.
This classic veal from northern Italy is the world’s best make-ahead dish—it tastes amazing on the second day.
Ingredients (serves 2)
2 veal shanks
2 tbsp of flour
1 diced onion
1 diced garlic
2 diced carrots
1 diced celery stalk
250 ml red wine
400 ml water + 1 beef stock cube (or 400 ml veal stock)
Parsley, thyme and bay leaf
olive oil
pepper and salt
For the full recipe, click here
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Thanks to “lekkervanbijons.be” for the inspiration !
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