Pat the slices of pork knuckle dry with paper towels and dust with flour on both sides. Shake off the excess.
Ingredients:
Wheat flour
Description
Ossobuco is a signature dish of Milanese cuisine, whose name literally means 'bone with a hole'. It is prepared from cross-cut slices of veal shank, braised in white wine with vegetables until the meat becomes incredibly tender and falls off the bone. The bone marrow is considered the greatest delicacy of this dish. Traditionally, it is served with gremolata - a mixture of chopped parsley, lemon zest, and garlic, which adds freshness and aroma. A classic side dish is risotto alla milanese with saffron.
Składniki (15)
Servings:
4
- Wheat flour 50 g
- Celery 100 g
- White shimeji 250 g
- Beef broth (concentrate) 500 g
- Butter 50 g
- Olive oil 40 ml
- Onion 0.0 szt.
- Carrot 0.0 szt.
- Parsley root 0.0 szt.
- Garlic 0.6 ząbek
- ✨ Opcjonalne
- Black pepper 10 szczypt
- Salt 20 g
- Diced tomatoes 1 g
- Lemon 0.0 szt.
- Bay leaf 6.7 szt.
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Preparation steps
1
2
Heat the butter with the olive oil in a large, deep pot. Sear the meat until golden brown for 4 minutes on each side. Set aside on a plate.
Ingredients:
Butter, Olive oil
3
Finely chop the onion, carrot, and celery. Sauté in the same pot for 8 minutes until softened.
Ingredients:
Onion, Carrot, Celery
4
Add the chopped garlic and sauté for a minute. Pour in the wine and cook until it reduces by half.
Ingredients:
Garlic, White shimeji
5
Add the tomatoes, broth, bay leaf, and spices. Return the meat, bring to a boil.
Ingredients:
Diced tomatoes, Beef broth (concentrate), Bay leaf, Salt, Black pepper
6
Reduce the heat, cover, and simmer for 2-2.5 hours, until the meat is very tender.
7
Prepare the gremolata: finely chop the parsley with the garlic and grated lemon zest.
Ingredients:
Parsley root, Lemon
8
Serve the ossobuco with sauce, sprinkled with fresh gremolata. Traditionally with risotto alla milanese.
Fun Fact
Ossobuco alla milanese is often considered one of the most important dishes in Italian cuisine and is traditionally served on special occasions in Milan.
Best for
Tips
🍽️
Serving
Serve ossobuco on deep plates to catch the sauce. Garnish with fresh gremolata on top. An ideal side dish is risotto alla milanese served alongside, and it tastes best warm.
🥡
Storage
Leftover ossobuco is best stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for 2-3 months. To reheat, use a pot over low heat to avoid drying out the meat.
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