Osso Bucco Milanese Style


Osso bucco is something that I really hadn’t heard of until I came to Australia. Bizarre that I had to travel just about as far away from Italy to learn about one of its most beloved dishes. But the benefits of having a ‘part’ Italian boyfriend has its benefits. Ossobucco is potentially the finest Italian culinary inventions (next to risotto). Here’s the traditional Milanese version of the dish which uses “Gremolata” (see above image) at the end to give a delicious fresh taste. And which, in my opinion, makes it far tastier than the kind with tomatoes.

4 x Osso bucco
2 tablespoons plain flour mixed with 1 teaspon salt.
3 tablespoons olive oil
45g butter (unsalted)
1 small onion (finely chopped)
1 stick of celery (finely chopped)
150ml dry white wine
300ml beef stock
freshly ground black pepper

(simply combine all the ingredients below)
1 lemon (grated zest of)
2 tablespoons fresh parsley (finely chopped)
1 garlic clove (very finely chopped)

Lightly dust the osso bucco with the flour and fry in a deep pan (with a lid) in the oil for about 3 minutes each side until browned. Remove from pan.

Add half the butter to the pan and fry the onions and celery for 5-6 minutes until golden. Add the wine and cook over a medium heat for 3-4 minutes until reduced slightly. Put back the meat and add 3/4 of the beef stock. Bring to the boil and then reduce the heat to a very low setting. Pop on the lid and cook the meat for 1 1/2 – 2 hours turning the ossobucco every 15 minutes.

Remove the meat and bone and set aside. If the sauce is too thick add more stock, if too thin reduce. When the desired consistency is reached, remove from heat and stir in the gremolata mix.

Pour the sauce over the meat and serve with Risotto Milanese.
If you can’t be arsed to make risotto, then serve with steamed vegetables.


One Response

  1. […] key ingredient, which gives it a lovely golden colour is saffron. It’s fantastic served with Osso Bucco Milanese. This recipe will serve 4 […]

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