Veal Osso Buco (Ossobuco Alla Milanese)
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
59
Spice
46
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Olive Oil1
Salt1 cup
All-Purpose Flour1 medium
Onion (minced)1 cup
White Wine (dry)2 sprigs
Rosemary (fresh)1 cup
VealDirections:
1
Preheat the oven to 350°F
2
In a heavy pot over moderately high heat, warm the olive oil
3
Generously season the osso buco with salt and pepper, then dredge completely in the flour
4
Add the onion, leek, carrots, and celery to the oil in the skillet and sauté, stirring frequently, until softened, about 4 minutes
5
Push the vegetables to the outside of the pan and add the osso buco
6
Sear each side of the osso buco until deep golden brown, about 8 minutes total
7
Add the wine, sage, rosemary, bay leaf, 2 tablespoons of parsley, tomatoes, and stock, and bring to a boil
8
Cover the pot with a tight-fitting lid and transfer it to the oven
9
Braise until the meat is very tender and can be easily pulled apart with a fork, about 2 hours
10
Remove the osso buco from the pot and, if desired, reduce the sauce on the stovetop
11
Remove and discard the herb stems before serving
12
Prepare a gremolata by stirring together the lemon zest and the remaining chopped parsley
13
Serve the osso buco garnished with sauce and the gremolata
14
Preheat the oven to 350°F
15
In a heavy pot over moderately high heat, warm the olive oil
16
Generously season the osso buco with salt and pepper, then dredge completely in the flour
17
Add the onion, leek, carrots, and celery to the oil in the skillet and sauté, stirring frequently, until softened, about 4 minutes
18
Push the vegetables to the outside of the pan and add the osso buco
19
Sear each side of the osso buco until deep golden brown, about 8 minutes total
20
Add the wine, sage, rosemary, bay leaf, 2 tablespoons of parsley, tomatoes, and stock, and bring to a boil
21
Cover the pot with a tight-fitting lid and transfer it to the oven
22
Braise until the meat is very tender and can be easily pulled apart with a fork, about 2 hours
23
Remove the osso buco from the pot and, if desired, reduce the sauce on the stovetop
24
Remove and discard the herb stems before serving
25
Prepare a gremolata by stirring together the lemon zest and the remaining chopped parsley
26
Serve the osso buco garnished with sauce and the gremolata