Ossobuco with saffron is a tasty main dish typical of Milanese cuisine. Tradition dictates that this dish is prepared with veal slices cut across the bone, which are slowly cooked in abundant broth flavored with white wine and saffron. The result is tender and succulent meat with a delicate flavor. Ossobuco with saffron is perfect to enjoy on cold winter days when you crave comforting food.
Flour the veal shanks and place them in a pan with thinly sliced onion, a little extra virgin olive oil, and butter
Add the wine, let it evaporate, and continue cooking by adding hot broth
Salt and three-quarters through cooking, add the bell pepper cut into slices
At the end of cooking, add the saffron dissolved in a little broth
Casserole
Pan
Knife
Store leftovers in the refrigerator, in an airtight container, for up to 3 days.
More traditionally, this dish is served with gremolata (fresh lemon zest and chopped parsley)
Italia, Lombardia
| Energy (kcal) | 109.15 |
| Carbohydrates (g) | 5.28 |
| of which Sugars (g) | 5.2 |
| Fat (g) | 1.22 |
| of which Saturates (g) | 0.46 |
| Protein (g) | 17.92 |
| Fiber (g) | 3.28 |
| Sale (g) | 0.07 |
