In breve
The dish in short
- Slices of veal shank 4 cm thick, from the lower part of the hind leg, where the small bone is full of marrow.
- Floured and browned in butter with a little onion, then cooked covered with a little broth over low heat for about an hour and a half.
- Cooked in bianco, that is without tomato, or with one very small one at most; and with no wine.
- Finished with gremolada, lemon zest, parsley, anchovy and, if you like, garlic, chopped together and stirred in five minutes before serving.
- Served with risotto alla milanese.
Il video, Milano, Lombardia
Ossobuco alla milanese
The video: Braised veal shanks, Milanese style
Milan's braised veal shank, floured, browned in butter and cooked slowly in a little broth, then finished with a gremolada of lemon, parsley and anchovy: a De.Co. of the City of Milan since 2007. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 39 min
- Cooking
- 1 h 35 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 12 steps, as in the recipe.
Altri video
