Ossebuco to the Milanese is a typical plate of Italy, in particular from the Milan region, but that over the years has popularized a lot in countries such as Argentina and Chile. The flesh cut of the Ossebuco is removed from the upper and fleshy part of the hind legs of the beef and is given the name of Ossobuco when the cut is transversal, letting the bone see in the center. The ossobuco is usually veal but you can also ask for a cow, ox or lamb. . In addition, the introduction of lemon in the recipe gives Ossebucos dish to Milanese a very special touch.
| 🚻 2 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make Ossobuco to the Milanese: |
| 2 pieces of veal osebuco 25 grams of butter 15 grams of flour ½ onion ½ carrot 2 branches of celery 1 clove of garlic 1 piece of lemon peel 1 pinca of improvenament 1 pinch of salt and Pepper 75 milliliters of dry white wine 1 maturo tomato 75 milliliters of res 1 tablespoon lemon zest soup lemon |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with red wine, stew, |
Ingredients to make Ossobuco to the Milanese:
1. Try that the pieces of Ossobuco that compression are from the rear to ensure that they are very tender, at least one 2-3 centimeters thick. Given this, perform a few cuts, from the bone to the edges, of each piece of meat. Then go through flour to eliminate excess moisture from the meat, cover well and then shake a little to remove the leftover.
2. apart, melt the butter in a thick bottom saucepan. When it has almost completely melted, it incorporates the meat and lets it brown on both sides with the flame over medium heat.
3. Next add all vegetables to the pan, except tomato, and all finely chopped before. Then incorporate onion, carrot, celery, improvena, garlic and whole lemon peel, season with a pinch of salt and pepper.
Trick: You can increase the amount of vegetables if you want the sauce to be more consistent.
4. See removing from time to time until the vegetable begins to brown, then incorporates the liquids. We start with white wine and keep cooking until alcohol evaporates, continue with the finely chopped tomato and beef broth.
5. Place the cover to the pot and finish cooking the Ossebuco to the Milanese over low heat for about 90 minutes. This veal stew should not be dry, so if you see that all the liquid is consumed add more broth.
6. When there are a few minutes to finish cooking, uncover the pot and add the lemon zest. Leave a few more minutes on the fire so that Osebucos meat is soft and is permeated from the aroma of lemon.
7. The Ossebuco serves the recently made Milanese and covers each piece of meat with a good portion of sauce. This stewed meat is ideal to accompany with white rice or even a risso to the Parmesana. Enjoy it!
