Osso Bucco Alla Milanese

  • 08/03/2006
  • Difficult
  • 4
  • 110 min

Recognizable dish from the Northern part of Italy, osso bucco (“bone hole”) chooses risotto milanese (with parmesan cheese and saffron), mashed potatoes or dumplings as its side dish, and before serving it is poured with aromatic gremolade.

Ingredients

  • 30 g butter
  • 4 tablespoons olive oil
  • 50 g onion
  • 1 garlic clove
  • 60 g carrot
  • 1 celery stalk with leaves (60 g)
  • 4 steaks of veal knuckle 3 – 5 cm thick (1.2 kg)
  • 30 g white flour rough milled
  • salt
  • ground black and white pepper
  • 120 ml white wine
  • 800 g Pealed tomatoes
  • 1/2 teaspoon of chopped fresh thyme
  • 1 tablespoon chopped parsley
  • 1 bay leaf
  • 1 tablespoon lemon rind cut into strips
  • 2 tablespoons Vegeta
  • For gremolade:
  • 1 tablespoon finely chopped lemon rind
  • 1 garlic clove
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon of chopped fresh thyme

Preparation

  1. 1.
    Heat butter and 2 tablespoons of olive oil, add finely chopped onion, pressed garlic, finely chopped carrot and celery and sauté for 5 – 10 minutes.
  2. 2.
    Roll the meat in flour, fry on the remaining oil until golden and arrange it over the sautéed vegetables, add salt and pepper.
  3. 3.
    To the oil you used to fry meat pour wine and boil shortly. Add mashed peeled tomatoes in liquid, thyme, parsley, bay leaf, lemon rind, Vegeta and boil shortly.
  4. 4.
    Prepared tomato pour over the meat and vegetables. Stir in the covered pan on slow fire for at least an hour, with occasional turning and slight shaking of the pan.
  5. 5.
    For gremolade shortly fry lemon rind, chopped garlic, parsley and thyme.
  6. 6.
    Veal knuckle in the sauce sprinkle with gremolade immediately before serving.

Serving

Serve with mashed potatoes or risotto milanese.

Advice

Before frying them, sink lemon strips in a boiling water for 1 – 2 minutes.

Notice

This meal can be frozen
Freezing: Prepare Osso bucco till step 5, chill well and freeze in an appropriate dish.
Unfreezing: Leave in a refrigerator over night, put into a dish, cover and heat up for 30 minutes. Finish from step 5 onwards.
Durability: to 60 days.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 908 / 3.795 - -
Fat g 36,85 - -
Carbohydrates g 49,25 - -
Dietary fibre g 9,97 - -
Protein g 93,15 - -
Salt g 8,92 0 0
Vitamin A μg 9.512,52 238 190
Vitamin D μg 34,20 17 17
Vitamin C mg 95,97 128 107
Niacin mg 38,81 277 194
Potassium mg 3.171,26 86 86
Phosphorous mg 849,11 106 106
Magnesium mg 189,36 63 47

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)