Veal ossobuco Milanese style is a typical dish of Lombard cuisine. The slices of ossobuco are braised in a flavorful tomato and white wine sauce, enriched by the gremolata, a mixture of parsley and lemon zest that adds freshness and aroma to the dish.
In a saucepan, heat the butter and then sauté the chopped onion
Add the floured ossobuco and brown them over high heat, turning them often
Season with salt and pepper
After a few minutes, pour in the wine and when it has evaporated, add a glass of broth, chopped celery, and carrot
Cook over low heat in a covered pot for half an hour, adding broth if necessary
Pour in the tomato paste diluted in a little hot water and mix carefully
Prepare the "gremolata" by finely chopping the lemon peel (only the yellow part) and a bunch of parsley
Add it to the ossobuco and turn them carefully
Leave on the heat for another 5 minutes
Accompanying wines: Valtellina Superiore Inferno DOC Chianti Classico "Riserva" DOCG Marchese Di Villa Marina Rosso VdT Di Sardegna
Frying pan
Saucepan
Knife
Cutting board
Italia, Lombardia
| Energy (kcal) | 126.08 |
| Carbohydrates (g) | 0.94 |
| of which Sugars (g) | 0.92 |
| Fat (g) | 6.09 |
| of which Saturates (g) | 3.41 |
| Protein (g) | 16.72 |
| Fiber (g) | 0.33 |
| Sale (g) | 0.08 |
