Ossobuco Milanese

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 Milanese veal ossobuco recipe , or as a good Italian would say "Ossobuco alla milanese". If you like meat, you will love this recipe!

We barely started the year and who else and who least has among their purposes to take care of themselves. I think it is the time of year when you see more green recipes and somehow "degreasing" and I confess a secret, if I have learned anything in my forty-seven years of life, it is that the best way to maintain a weight normal is not doing diets of any kind.

I am one of those who thinks that leading a more or less healthy lifestyle every day and eating a little of everything is what keeps us fit and happy. Because being too good for a couple of weeks a year and then being too bad for the rest of the year is useless, right?

For that reason I am not going to give you a green recipe, but very "comfort", very homely, simple and really tasty . A classic of Italian cuisine, Ossobuco Milanese.

Emile Henry ceramic cocotte and Seigaiha porcelain bowl

The recipe in question comes from Lombardy, specifically from its capital, Milan. Although all over Italy you can find ossobuco recipes with different variations.

To prepare the ossobuco, the animal's blood sausage is used, in this case the veal, which is cut into thick slices, preserving its characteristic central bone .

Tradition dictates that it be accompanied with gremolata , which is nothing more than minced parsley, garlic and lemon zest, which gives the dish a touch of freshness. The rest of the ingredients are very basic and commonly used in almost any kitchen, which makes it an inexpensive dish that is delicious at the same time.

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Ingredients (for four or five people)

• 1 and ½ kilos of veal ossobuco, four slices cut with a thickness of about 3 centimeters
• 3 tablespoons olive oil
• 1 small onion
• 50g of butter
• Flour
• 125ml of white wine
• Salt and pepper
• ½ liter of meat broth

For the gremolata:

• 20g of parsley
• 1 or 2 garlic cloves
• The rind of a lemon

T&G acacia wood cutting board

Preparation

1. On a cutting board , chop the onion very fine.
2. Lightly flour the ossobucos, season and set aside.
3. In a deep frying pan large enough to fit the ossobucos, heat the butter together with the oil and fry the onion over low heat until soft and transparent.
4. Add the ossobucos to that same pan and brown them very well on all sides. Once golden, add the wine and let it evaporate over low heat.
5. Preheat the oven to 170º and arrange the contents of the pan in our Emile Henry cocotte .
6. Cover with the meat broth, correct the salt, cover the cocotte with its lid and place in the oven for about two hours, checking from time to time so that the liquid does not evaporate.
7. Meanwhile, prepare the gremolata by finely chopping the parsley and garlic on a cutting board . Introduce both in a bowl and with a grater grate the lemon rind over the whole. Mix everything and reserve.
8. Add the gremolata to the stew five minutes before removing it from the oven.

According to tradition, this dish should be accompanied with a risotto "a la milanese" or polenta; I did it with the first option and I assure you that it is a complete and delicious dish. Perfect to warm the body on cold days and smile.