Milanese-style Ossobuco

Today's recipe is brought to us by Juana, author of La Cocina de Babel. It is a typical Italian recipe that many of you have heard of, the veal ossobuco Milanese recipe, or as a good Italian would say "Ossobuco alla milanese". If you like meat, you'll love this recipe!

We have barely begun the year and most people have among their resolutions to take better care of themselves. I think this is the time of year when you see more green and somewhat “degreasing” recipes and I'll confess a secret: if there's one thing I've learned in my forty-seven years of life it is that the best way to stay at a normal weight is not by dieting of any kind.

I am one of those who believe that leading a more or less healthy lifestyle daily and eating a bit of everything is what keeps us on track and happy. Because being very good for a couple of weeks a year and then very bad the rest of the year doesn't help, right?

For that reason I'm not going to give you a green recipe, but a very “comfort”, very homely one, simple and truly flavorful. A classic of Italian cuisine: Ossobuco alla milanese.

Emile Henry ceramic cocotte and Seigaiha porcelain bowl

The recipe in question comes from Lombardy, specifically from its capital, Milan. Although ossobuco recipes with different variations can be found throughout Italy.

To prepare ossobuco, the shank of the animal is used, in this case veal, which is cut into thick slices retaining its characteristic central bone.

Tradition calls for serving it with gremolata, which is nothing more than a minced mixture of parsley, garlic and lemon zest, giving the dish a fresh touch. The rest of the ingredients are very basic and commonly used in almost any kitchen, making it an economical yet delicious dish.

Will you join me in not dieting?

Ingredients (for four or five people)

• 1½ kilos of veal ossobuco, four slices cut about 3 centimeters thick
• 3 tablespoons olive oil
• 1 small onion
• 50gr butter
• Flour
• 125ml white wine
• Salt and pepper
• ½ liter meat stock

For the gremolata:

• 20gr parsley
• 1 or 2 garlic cloves
• The peel of one lemon

T&G acacia wood cutting board

Preparation

1. On a cutting board, chop the onion very finely.
2. Lightly flour the ossobucos, season with salt and pepper and set aside.
3. In a deep frying pan large enough to hold the ossobucos, heat the butter together with the oil and sauté the onion over low heat until soft and translucent.
4. Add the ossobucos to that same pan and brown them well on all sides. Once browned, add the wine and let it evaporate over low heat.
5. Preheat the oven to 170º and transfer the contents of the pan to our Emile Henry casserole.
6. Cover with the meat stock, adjust seasoning, cover the casserole with its lid and put in the oven for about two hours, checking from time to time so the liquid doesn't evaporate.
7. Meanwhile, prepare the gremolata by chopping the parsley and garlic very finely on a cutting board. Place both in a bowl and using a grater grate the lemon zest over the Set. Mix everything and set aside.
8. We will add the gremolata to the stew five minutes before removing it from the oven.

According to tradition, this dish should be served with a "Milanese" risotto or polenta; I made it with the first option and I assure you it's a complete and delicious dish. Perfect to warm the body on cold days and bring a smile.