Ossobuco Milanese

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

We have just started the year and everyone has one of their goals: to take care of themselves. I think that it is the time of year when you see more green and somewhat “degreasing” recipes and I will tell you a secret: if I have learned anything in my forty-seven years of life, it is that the best way to maintain a normal weight is not to go on any kind of diet.

I am one of those who think that leading a more or less healthy lifestyle every day and eating a little bit of everything is what keeps us fit and happy. Because being too good for a couple of weeks a year and then being very bad for the rest of the year is pointless, don't you think?

For this reason, I am not going to give you a green recipe, but rather a very “comfortable” one, 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 ossobuco recipes with different variations can be found throughout Italy.

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

Tradition dictates that it be accompanied with gremolata , which is nothing more than chopped 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, making it an economical and delicious dish.

Are you willing to not diet with me?

Ingredients (for four or five people)

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

For the gremolata:

• 20gr of parsley
• 1 or 2 cloves of garlic
• The rind of a 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 fit the ossobucos, heat the butter with the oil and fry the onion over low heat until soft and transparent.
4. Add the ossobucos to the same pan and brown them well on all sides. Once browned, add the wine and let it evaporate over a low heat.
5. Preheat the oven to 170º and place the contents of the pan in our Emile Henry cocotte .
6. Cover with the beef broth, adjust 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 chopping board . Place both in a bowl and grate the lemon zest over the mixture using a grater . Mix everything together 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 accompanied with a risotto “a la milanese” or polenta; I made 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 make you smile.