ItalianMilanese
Ossobuco
by Gambero Rosso · 452K subscribers on YouTube
A classic Milanese braised veal shank dish, slow-cooked in a flavorful broth with vegetables and finished with a zesty butter sauce of capers, olives, and zucchini.
- Cook
- 1h 30min
- Difficulty
- medium
Ingredients
15 items- Oil
- Butter
- Lardoa strip
- 1 pcsCarrotcoarsely chopped
- 1 pcsOnioncoarsely chopped
- Coarse Saltto taste
- Paprika
- Flourfor dusting
- 2 pcsOssobucoveal shanks
- White Winedry white wine
- Vegetable Brothtwo ladles
- Burro (per rifinitura)for the final sauce
- Capers
- Green Olives
- 3 pcsZucchinithinly sliced
Method
- Make small cuts in the skin of the ossobuco to prevent it from curling during cooking.
- Heat oil, butter, and a strip of lard in a pan. Add coarsely chopped carrot and onion.
- Season with coarse salt and paprika. Dust the ossobuco pieces generously with flour on all sides.
- Place the floured ossobuco in the pan. Do not brown; just let them heat through for about 5 minutes on each side.
- Deglaze with a dry white wine, pouring it around the meat. Add two ladles of vegetable broth.
- Lower the heat, cover with a lid (preferably copper) and cook on very low heat for about 1.5 hours.
- For the final touch, heat butter until foaming, then add capers, green olives, and thinly sliced zucchini. Toss briefly.
- Place the cooked ossobuco on a plate, spoon the butter sauce over the top, and serve immediately. Scoop out the marrow from the bone with a small knife.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
