Con il tempo voluto per arangere la foto e farla cosi bella mangi freddo 😜😂
Scherzo, e bellissimo e da fame da matto 😋😋😋
poniverse
Hey everyone, this is my ossobuco milanese 🙂 Original post can be found on my [IG](https://www.instagram.com/p/Cbo8ikkMl2T/) where I make lots of Italian food 🙂
Recipe
* 2 large veal (or beef) shanks, bone-in * olive oil, as needed * 1/2 cup white wine * 1 carrot * 1 small onion * 1 stalk celery * 2 large sprigs rosemary * flour, as needed * 1/2 Tbsp tomato paste or 1 Tbsp passata * beef bouillon or beef stock (optional), as needed to cover for the braise * 1 small handful parsley * half a lemon’s worth of peel * 1 clove garlic
Heat a large pot to medium. While the pan heats, pour a thin layer of flour onto a shallow plate. Score the sides of the veal or beef shank with a knife where there is a lot of connective tissue, this will help the ossobuco lay flat(ter) as the meat contracts during the cooking process. Coat each side of the shanks with flour and sear each side in a few tablespoons of oil in the heated pan. Depending on the size of your pan you may need to do this one shank at a time. You don’t need to go crazy on the sear, aim for a golden-dark golden color on each side, about 3 minutes each side. While the shanks are searing, finely dice the carrot, onion, and celery. Remove the seared shanks from the pan and set aside.
If the pan is dry, add one to two more tablespoons of olive oil. Add in your finely diced carrot, onion, celery, and a pinch of salt, and lower the heat to medium-low. You want your soffritto to sweat, not develop color. Stir occasionally, sweating the mixture for 5-7 minutes. In the meanwhile, remove the rosemary leaves from the stem and chop finely. After the vegetables are softened and the onion is translucent, sprinkle 1 Tbsp additional flour (you can even use what’s leftover on the plate) across the vegetables and add the chopped rosemary. Mix and cook the mixture for 1 minute before adding wine and tomato paste or passata. Bring the mixture to a boil and cook for 2-3 minutes before nestling the shanks in a single layer on top of the soffritto mixture. Cover with enough beef bouillon (dissolved in water) or beef stock to cover, and add a pinch of salt. Don’t go too heavy on the salt in this stage as the braising liquid will reduce and concentrate later. Cook for 2.5+/- hours on low, low heat! The lowest setting you have on your stovetop really–if this cooks too fast, the moving liquid will start to push & render the marrow out of the bone, which will deprive you of the best eating experience of this dish—digging a tiny spoon into perfectly soft and fatty marrow. Alternatively, I like to cover this partially and put it in the oven at 275°F. It’s a bit gentler this way. You’ll know it’s done when the meat is very fork-tender but not falling off the bone.
While the shanks are cooking, finely chop the garlic and parsley and use a microplane or sharp knife to thinly zest the lemon. I don’t have a microplane so I just cut really thin slivers of zest and pound it in a mortar before mixing with the chopped garlic and parsley.
Adjust for salt at the end—if you still have a significant amount of liquid in the pot, reduce it down until it’s a gravy-like consistency before adding more salt. You can also blend it or sieve the sauce (remove the shanks carefully from the pot first, I use a giant spatula that helps keep everything together). Serve with gremolata on top and risotto alla milanese if you are a traditionalist. Enjoy 🙂
3 Comments
Con il tempo voluto per arangere la foto e farla cosi bella mangi freddo 😜😂
Scherzo, e bellissimo e da fame da matto 😋😋😋
Hey everyone, this is my ossobuco milanese 🙂 Original post can be found on my [IG](https://www.instagram.com/p/Cbo8ikkMl2T/) where I make lots of Italian food 🙂
Recipe
* 2 large veal (or beef) shanks, bone-in
* olive oil, as needed
* 1/2 cup white wine
* 1 carrot
* 1 small onion
* 1 stalk celery
* 2 large sprigs rosemary
* flour, as needed
* 1/2 Tbsp tomato paste or 1 Tbsp passata
* beef bouillon or beef stock (optional), as needed to cover for the braise
* 1 small handful parsley
* half a lemon’s worth of peel
* 1 clove garlic
Heat a large pot to medium. While the pan heats, pour a thin layer of flour onto a shallow plate. Score the sides of the veal or beef shank with a knife where there is a lot of connective tissue, this will help the ossobuco lay flat(ter) as the meat contracts during the cooking process. Coat each side of the shanks with flour and sear each side in a few tablespoons of oil in the heated pan. Depending on the size of your pan you may need to do this one shank at a time. You don’t need to go crazy on the sear, aim for a golden-dark golden color on each side, about 3 minutes each side. While the shanks are searing, finely dice the carrot, onion, and celery. Remove the seared shanks from the pan and set aside.
If the pan is dry, add one to two more tablespoons of olive oil. Add in your finely diced carrot, onion, celery, and a pinch of salt, and lower the heat to medium-low. You want your soffritto to sweat, not develop color. Stir occasionally, sweating the mixture for 5-7 minutes. In the meanwhile, remove the rosemary leaves from the stem and chop finely. After the vegetables are softened and the onion is translucent, sprinkle 1 Tbsp additional flour (you can even use what’s leftover on the plate) across the vegetables and add the chopped rosemary. Mix and cook the mixture for 1 minute before adding wine and tomato paste or passata. Bring the mixture to a boil and cook for 2-3 minutes before nestling the shanks in a single layer on top of the soffritto mixture. Cover with enough beef bouillon (dissolved in water) or beef stock to cover, and add a pinch of salt. Don’t go too heavy on the salt in this stage as the braising liquid will reduce and concentrate later. Cook for 2.5+/- hours on low, low heat! The lowest setting you have on your stovetop really–if this cooks too fast, the moving liquid will start to push & render the marrow out of the bone, which will deprive you of the best eating experience of this dish—digging a tiny spoon into perfectly soft and fatty marrow. Alternatively, I like to cover this partially and put it in the oven at 275°F. It’s a bit gentler this way. You’ll know it’s done when the meat is very fork-tender but not falling off the bone.
While the shanks are cooking, finely chop the garlic and parsley and use a microplane or sharp knife to thinly zest the lemon. I don’t have a microplane so I just cut really thin slivers of zest and pound it in a mortar before mixing with the chopped garlic and parsley.
Adjust for salt at the end—if you still have a significant amount of liquid in the pot, reduce it down until it’s a gravy-like consistency before adding more salt. You can also blend it or sieve the sauce (remove the shanks carefully from the pot first, I use a giant spatula that helps keep everything together). Serve with gremolata on top and risotto alla milanese if you are a traditionalist. Enjoy 🙂
Beautiful