Friday, September 19, 2014

Veal Ossobuco alla Milanese

Classic Italian Ossobuco alla Milanese: incredibly tender veal shanks braised in white wine. 
This is a classic Italian dish, traditional from Milan, that you probably find in most Italian restaurants, and one of my favorite secondo piatto for a fancy dinner or a special occasion.
"Ossobuco" translates into "bone with a hole", referring to the way the veal shanks are cross-cut into 1 inch thick slices, so that the bone marrow is visible ... and delicious to eat!
If ossobuco is one of your must-have choice at your favorite Italian restaurant, you will now find out with this step-by-step recipe, that you can easily prepare it at home. You braise the meat with some vegetables and white wine, and cook it for about one hour.Very little effort required!!

Ingredients: serving 4 people
  • 4 veal ossobuchi (shanks), about 2 lb total
  • 2 tablespoons of olive oil
  • 1/2 large onion (or 1 small)
  • 1 carrot
  • 1 tablespoon of all-purpose flour
  • 1/2 cup of white wine
  • 1/2 cup of crushed tomatoes
  • salt to taste
Preparation time: 10 minutes to prepare, 1 hour to cook

Step 1: In a large pan, over medium-high heat cook the ossobuchi in the olive oil, about 2 minutes each side.

Step 2: In the meantime, chop the onion and carrots. Add them to the pan, mix and cook over medium heat for 5 minutes or so.

Step 3: Sprinkle the flour over the meat. Add the white wine and the crushed tomatoes. Salt to taste.
Cover the pan and cook over medium-low heat for about 50 minutes. Turn the meat over once or twice. Make sure there is always liquid in the pan, not to burn everything. Add a little bit of water if necessary.
Serve with a salad, or other vegetable.
Buon Appetito!

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