Recipe: Osso bucco a la milanaise

Name: Osso bucco a la milanaise
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 2 portions
Ingredients: 2 belles tranches d'osso bucco de veau30 g de farine pour les tranches d' osso bucco50 cl de bouillon de boeuf2 cuillères à soupe d'huile d'olive20 g de beurre3/4 de verre de vin blanc secsel, 5 baies1 oignonPour la germolada :1 gousse d'aille zeste d'un citronquelques feuilles de persil ciselé

By cuisine et partage ★ ★ ★ ★ ★ 5/5 (3 reviews) Meat

Prep 10 min

Cook 90 min

Total 1h40

Servings 2 serv.

A beautiful traditional veal osso bucco recipe.

Ingredients for 2 servings

2 beautiful slices of veal osso bucco
30 g of flour for the osso bucco slices
50 cl of beef broth
2 tablespoons of olive oil
20 g of butter
3/4 glass of dry white wine

salt, 5 peppercorns

1 onion

For the gremolata:

1 clove of garlic
the zest of a lemon
a few leaves of chopped parsley

Step-by-step directions

1- In a large pan put the olive oil and butter, add the sliced onion and let it soften over low heat.

2- Prepare the osso-bucco slices, flour each slice (on both sides).

3- Once the onion has sweated well, add the osso bucco slices and brown on each side. Pour in the white wine, let the alcohol evaporate and cover with beef broth.

4- Simmer over low heat, half covered for 1 hour 15 minutes. Check from time to time that the osso bucco doesn't stick, if necessary add more broth.

5- Before the end of cooking, prepare the "gremolata", chop the parsley, mince the garlic clove and zest the lemon, incorporate everything 5 minutes before the end of cooking. Let simmer and serve very hot!
enjoy!!