Milanese-style veal ossobuco 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 gives the dish freshness and aroma.
In a saucepan, heat the butter and then soften the chopped onion in it
Place the floured ossobucos in the pan 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 cup of broth and the chopped celery and carrot
Cook over low heat, covered, for half an hour, adding broth if necessary
Pour in the tomato paste diluted in a little hot water and stir well
Prepare the gremolata by finely chopping the peel (only the yellow part) of the lemon and a bunch of parsley
Add it to the ossobucos and turn them gently
Leave on the heat for another 5 minutes
Wines to accompany: Valtellina Superiore Inferno DOC Chianti Classico “Riserva” DOCG Marchese Di Villa Marina Rosso VdT Di Sardegna
Frying pan
Saucepan
Knife
Cutting board
Italy, Lombardia
| Energy (kcal) | 342.31 |
| Carbohydrates (g) | 1.98 |
| of which Sugars (g) | 1.9 |
| Fat (g) | 36.38 |
| of which Saturates (g) | 21.23 |
| Protein (g) | 1.48 |
| Fiber (g) | 0.82 |
| Sale (g) | 0.06 |
