Traditional Osso Buco Recipe | Ossobuco alla Milanese

Osso buco (in Milanese dialect “Oss Buss”, literally “bone with a hole”) is nothing more than a veal shank cut crosswise. The veal slices are ... Skiptocontent TraditionalOssoBucorecipe,althoughitneedsalongcookingtime,isnotadifficultdishtomake.Whatmakesittrulyspecialisitstendernessanduniqueflavor. OssobucoisameatrecipethathasitsrootsintheculinarytraditionofthecityofMilan. Ossobuco(inMilanesedialect“OssBuss”,literally“bonewithahole”)isnothingmorethanavealshankcutcrosswise.Thevealslicesareabout3-4cmhigh(1–11/2inch),inthecenterthereisabonewithmarrow.Allaroundthebonethereisaverytastyandtendermeat. AnotherpeculiarityofthetraditionalOssoBucoallaMilaneseisthatthemeatmustbefurtherflavoredwithasaucemadeofparsley,garlicandlemonzest,allfinelychopped.Thissauceiscalled“Gremolata”.ItcomesfromtheMilanesedialect“gremulà”whichmeans“tocutintosmallpieces”. OnDecember14,2007theTraditionalOssobucorecipe(OssobucoallaMilanese)hasreceivedthespecialDe.Co.(DenominazioneComunale)fromtheMunicipalityofMilan,atitleawardedtolocaldelicaciesthathavebecomeanundisputedsymbolofMilanesecuisine. Nowlet’sshowyouhowtomakeOssobucoallaMilaneserecipe! Seealso: VealMilaneserecipe FriedItalianmeatballs ClassicItalianMeatloafrecipe ItalianBeefStewwithMushrooms ChickenCacciatoreRecipe|PolloallaCacciatora TraditionalOssoBucoRecipe(OssobucoallaMilanese) PrepTime:20Min CookTime:2H0urs Yields:4 Ingredients 4ossobuco=vealshankscutintofourpieces1to11/2inchesthick(3to4cmhigh) 1mediumonion  50g(1/2stick)ofunsultedbutter 50g(1/3cup)ofallpurposeflour 100ml(1/2cup)ofdrywhitewine 600ml(2cups)ofmeatbroth 1tablespoonoftomatopaste 2tablespoonsofextravirginoliveoil apinchoffinesalt freshlygroundblackpepper ForGremolata abunchofparsley 1/2lemonzest 1garlicclove KitchenToolsandEquipment TopreparethetraditionalItalianossobucorecipe,youneedalarge,shallowpanwithathickbottomandalid.Apansuitableforlongcookingandstews.Werecommendthisstainlesssteelpanwithfive-plybaseandwithglasslid. TomaketheGremoladayouwillsurelyneedagraterforthelemonzestandanelectricchopperforparsleyandforgarlic.  ManyItalians,eitherfortraditionorbecausetheypreferacoarsermince,usethetraditionalItalianMezzalunaKnife,solovedbyourgrandmothers! Directions Step1)–Preparethevealshanks.IMPORTANT:cutthewhiteconnectivetissuesurroundingtheshankinfewplacesusingkitchenshears.Thiswillpreventthemeatfromcurlingandchangingshapeduringcooking.Thenflourthevealshanksonbothsidesandsetaside. Step2)–Inalargepan,putthebutterandoil,addthefinelychoppedonionandcookoverlowheatfor3minutesuntiltheonionbecomestransparent. Step3)–Nowputtheflouredossobucointhepanwiththeonionsoffritto.Cookthemovermediumheatfor5minutesonbothsides.Addsaltandpeppertotaste.Finally,addthewhitewineandletitevaporate. Step4)–Heatthemeatbroth(preparedearlier).Lowertheheatandcovertheshankswiththehotbroth. Step5)–Nowaddthetomatopaste,stirandletthemcookoverlowheatforabout2hours,coveredwithalid. Aboutevery30minutes,turnthevealshanksgently,makingsuretheydon’tsticktothebottom.Addsomebrothduringcookingonlyifnecessary.Thesaucemustbethickandcreamy,nottooliquid. Step6)–Inthemeantime,preparetheGremolata.Sochoptheparsleyandthecloveofgarlic.Thenmixthemthroughlywiththelemonzest. Step7)–AddtheGremolataafewminutesbeforetheendofcooking.ServethetraditionalossobucorecipewithGremolataallaMilanesepipinghot,perhapswithsomelemonpeelasdecoration. Storage YoucankeeptheOssobucoallaMilaneseintherefrigeratorfor2daysinanairtightcontainer. Youcanmakeossobuccoaheadoftime.Beforeserving,reheatinapan,adding1or2tablespoonsofwaterorbrothifthesaucehasthickenedtoomuch.Youcanreheateneninthemicrowave. CanyouFreezeCookedOssoBuco? Youcanfreezecookedossobucokeepingtheminfreezercontainersupto1month.Defrostitcompletelybeforereheatingandserving. WhatisOssoBucoTraditionallyServedWith? OssoBucowithRisottoallaMilanese TraditionallyinMilanweserveOssobucowithRisottoallaMilanese. TraditionalOssobucoallaMilaneseisbraisedinadelicioussauceuntilthemeatistenderandfallingoffthebone.It’sthenservedwithafantasticRisottoallaMilanese.Thisistheultimatecomfortmeal! ThisiscertainlythemostpopularwaytoenjoyOssobucothatyoucanfindinanyMilaneserestaurant! OssoBucoinGremolatawithCrustyBread ButyoucanalsoenjoyMilaneseOssobucoinmanyotherways.YoucanservetheossobucoinGremolatasaucewithsomeslicesofcrustybread.Scoopupthesaucewithsomepiecesofbread.Delicious! OssoBucowithPolentaorPotatoPurée Likeanybraisedmeatdishwithgravy,innorthernItaliantradition,ossobucoisservedwithcreamypolentaormashedpotatoes. OssoBucowithPeas Verypopularisalsothecombinationwithpeas.Addthemrawinthesamepan,togetherwiththeOssobuco,about40minutesbeforetheendofcooking.Inthiswaythepeascookintheossobucosauceandtakeontheflavor. TraditionalOssoBucoRecipe:VariantsandSomeTips OssoBucowithBeefShanks Ifyoupreferbeefinsteadofthetraditionalveal,youcancertainlyuseittomakeossobucorecipe. Obviouslythecookingtimewilllengthenbyabout30minutes.Theflavorwillbemoreintensebutthemeatwillbelesstender. LightOssoBucoRecipe Thisisadishthatisbynatureveryrichandcaloric.Butyoucangetaslightlylessfattyversionwiththeselittletricks.Thislighterversionoftheossobucorecipedoesn’tdiffermuchfromthetraditionalrecipe. Firstofall,youcanELIMINATETHEBUTTERandjustusealittleextravirginoliveoiltosautétheonion. YoucanalsouseVEGETABLEBROTHinsteadofmeatbroth.It’slighter. Finally,youcanuseboiledVEGETABLESorfreshsaladasasidedish,tomakethedishlessheavyandmorebalanced. OssobucoallaMilanese:WithorWithoutTomato? TheoriginalrecipeforOssobucoallaMilaneseis“inbianco(white)“,thatmeanswithouttheadditionoftomato. ThefirstevidenceofthisdishdatesbacktotheMiddleAgesandthetomatowasimportedmuchlaterinEurope. Soitwaslaterthatthehabitofaddingatablespoonoftomatopastebecamewidespread.Thisadditiondoesnotaffectthetasteandhasonlyanaestheticfunctionasitmakesthedishalittlemorecolorful. Tomatoisnotabasicingredientandshouldnotbeaddedinlargequantities.ThewhiteversionoftheMilaneseOssobucoremainsthemostfamousintheregionsofNorthernItaly. SomeTipsaboutGremolataSauce Aswesaid,Gremolataisamixtureofparsley,garlicandlemonzestwhichyouaddattheendofcooking.ThetasteofGremolataisreallyintense.It’sthepeculiarityofOssobucoallaMilaneseandmakesthisrecipedifferentfromotherwaysofcookingthistypeofmeat. YouusuallyaddtheGremolataattheendandthereforetheingredientsthatmakeitupareundercooked! Ifyoudon’tlike/digestrawgarlic,wesuggestboilingitfor5minutesbeforemincingit.Thisway,itsflavorwillbelessstronganditwillbecomemuchmoredigestible. SomepeoplebringGremolatatothetableinaseparatecup,thusleavingeveryonefreetoputthedesiredamount,accordingtotheirtaste. DoyouEattheMarrowinOssoBuco?YES! ThemarrowisoffundamentalimportanceforOssobucoallaMilanese.It’stheindispensableelementofthisdishbecause,meltingduringcooking,togetherwiththeconnectivetissuethatbindsthepulp,itcontributestogivingcreaminess,richnessandtastetothedish. Oftenossobucoisservedwithaverylittlespoontotakeandtastethemarrowleftinsidethebone.Thisisthereasonwhytheslicesoftheshanks,andthereforealsoofthebone,mustbehighenough. TraditionalOssoBucoRecipe:Origins ThereisnodoubtthatOssobucoisofLombardorigin.However,noonecansaywhenitwasborn. SomehistoriansclaimitdatesbacktotheMiddleAges,astheuseofboneswithmarrowandvealshankswascommonin14thcenturycuisine. ThefirstpersontowritetherecipeforOssobucoallaMilanesewastheMilanesecookGiuseppeSorbiatti(1827-1888).HeofferedhisservicestotherichestMilanesefamilieswhoconsideredthisrecipearealdelicacy. AlsothegreatPellegrinoArtusi(1820-1911)inhisfamousbook“Lascienzaincucinael’artedimangiarbene”(ScienceintheKitchenandtheArtofEatingWell)givestheauthenticrecipeofMilaneseossobuco.InthisbookArtusi,besidespraisingthisrecipe,alsosaysthatonlyMilanesepeopleknowhowtocookitperfectly. 3thoughtson“TraditionalOssoBucoRecipe|OssobucoallaMilanese” Itreallylooksdelicious.Welldone!!Congratulationsonyourwork. Reply Thislooksdelicious.Whatmeatshouldthemeatstockbefrom?SomeOssoBucorecipescallforchickenstock.Thankyou,lookingforwardtotryingthis! Reply HiLans,surelyameatstockismoresuitableIprefermixedbeefandchickenstock.Butevenjustchickenisfine. Reply LeaveaCommentCancelreplyCommentName Email Website Savemyname,email,andwebsiteinthisbrowserforthenexttimeIcomment. 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