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Osso buco alla Milanese
Total time: 35 minutes, plus 2 hours braising
Servings: 6
Gremolata
1 1/2 teaspoons grated lemon rind
2 tablespoons chopped parsley
1 anchovy, mashed
1/2 teaspoon minced garlic
Combine the lemon rind, parsley, anchovy and garlic in a small bowl and set aside.
Osso buco
1/4 cup flour
6 (3-inch-thick) pieces veal shank or shinbones with marrow
1/4 cup ( 1/2 stick) butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup finely chopped celery
1 1/2 cups finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped mushrooms
1 cup chopped seeded tomatoes
1/2 teaspoon crumbled dried sage
1/2 teaspoon rosemary leaves
2 cups white wine
Gremolata
1. Heat the oven to 350 degrees. Place the flour on a plate and dredge the veal shanks, covering all sides.
2. Melt the butter in a large heavy Dutch oven over medium-high heat. Add the veal and brown on all sides. Turn the bones on their sides to hold the marrow in.
3. Add the salt, pepper, celery, onion, carrot, mushrooms, tomatoes, sage and rosemary to the pot, surrounding the meat. Reduce the heat to low, cover and cook for 10 minutes.
4. Add the wine. Replace the lid on the pot and put it in the oven. Cook for 2 hours until the meat is very tender. The liquid will barely cover the bones.
5. Just before serving, stir in the gremolata.
Each serving: 329 calories; 31 grams protein; 12 grams carbohydrates; 2 grams fiber; 12 grams fat; 6 grams saturated fat; 132 mg. cholesterol; 520 mg. sodium.
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Osso Buco Alla Milanese
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Category: Recipes
Prep Time: Cook Time: Total Time:
Osso buco alla Milanese
Total time: 35 minutes, plus 2 hours braising
Servings: 6
Gremolata
1 1/2 teaspoons grated lemon rind
2 tablespoons chopped parsley
1 anchovy, mashed
1/2 teaspoon minced garlic
Combine the lemon rind, parsley, anchovy and garlic in a small bowl and set aside.
Osso buco
1/4 cup flour
6 (3-inch-thick) pieces veal shank or shinbones with marrow
1/4 cup ( 1/2 stick) butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup finely chopped celery
1 1/2 cups finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped mushrooms
1 cup chopped seeded tomatoes
1/2 teaspoon crumbled dried sage
1/2 teaspoon rosemary leaves
2 cups white wine
Gremolata
1. Heat the oven to 350 degrees. Place the flour on a plate and dredge the veal shanks, covering all sides.
2. Melt the butter in a large heavy Dutch oven over medium-high heat. Add the veal and brown on all sides. Turn the bones on their sides to hold the marrow in.
3. Add the salt, pepper, celery, onion, carrot, mushrooms, tomatoes, sage and rosemary to the pot, surrounding the meat. Reduce the heat to low, cover and cook for 10 minutes.
4. Add the wine. Replace the lid on the pot and put it in the oven. Cook for 2 hours until the meat is very tender. The liquid will barely cover the bones.
5. Just before serving, stir in the gremolata.
Each serving: 329 calories; 31 grams protein; 12 grams carbohydrates; 2 grams fiber; 12 grams fat; 6 grams saturated fat; 132 mg. cholesterol; 520 mg. sodium.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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