Ossobuco alla milanese (Ossobuco meaning bone with a hole) and being stewed veal shank slices is an hard-to-believe-how-tasty-it-is classic from the italian kitchen of milano/lombardy in northern italy. Stewed veal shank slices with tasty vegetables and fresh herbs, served on tagliatelle. A dish which you will find hard to stop eating!
Ossobuco alla milanese is not an usual italian bite. It rather is one of the best “italian bites” that I know of – and I know quite a few from my point of view 😉 It´s actually an italian stew, for us hands-down a “Festtagsessen”(holiday feast), a special dinner for easter, christmas, birthdays or sundays. It has some preparation-time, but since it is so very delicious and we are naughty enough to eat it….ooooooh my 😀
The recipe is actually out of an italian recipes book which Malte’s father Juergen bought back in the 90´s.
I was fascinated right away by those colorful pictures of different italian regions and their food, from sardine to tuscan, wow! It still is very inspiring to me how little stories are told, on how parma ham is made or with colorful pictures from the markets all over the countryside.
I always catch myself browsing through the pages while preparing the meal.
IT IS UTTERLY IMPORTANT FOR THIS STEW TO USE FRESH AND DECENT MEAT.
We always get our beef from friends of ours, they have a farm, the meat is fresh and regional.
You cook and eat it with the juices from meat, bone and bone marrow it defies the taste of the whole dish.
Also, ossobuco alla milanese would be nothing without gremolata. It is the other special secret ingredient to this favorite dinner of ours. The combination of fresh minced parsley, finely chopped garlic and lemon zesters gives ossobuco alla milanese it´s unique & significantly delicious taste.
Whoever created this tastebud massage: I LAY AT YOUR FEET BEGGING FOR MORE !!!
If you have enough patience to wait until the veal shank slices are tender and the vegetables are just right you will get a tastebud explosion from which you will daydream the next week.
Tagliatelle onto the big plate, generously vegetables applied, veal shank slices on top and garnished with loooooooads of gremolata!!!!
Hands up everyone who´s mouth is watering already looking at the pictures!?
(ME ME ME)
- 6-8 shin slices of veal or beef, cut across to the bone
- flour to dredge the slices
- 4 medium sized carrots
- 4.5 lb ripe tomatos
- 4 rods of celery
- 3 medium sized onions
- 3 garlic cloves
- 2 lemons, natural
- 1 bunch flat leaf parsley
- 1 pkg. tagliatelle
- 10 tbsp olive oil
- 9 fl oz of white wine
- 3 medium sized onions
- 1 garlic bulb
- ½ tbsp thyme & oregano
- 2 bay leaves
- salt, black pepper
- for the gremolata:
- 2 lemons, natural
- 2 bunches of flat leave parsley
- 6 garlic cloves
- Use large kitchen knife, cutting board & roasting dish: chop onions, carrots, celery & garlic to small pieces, fry onions gently in roasting dish with 4 tbsp olive oil, ad carrots, celery and garlic. Stir firmly, put the lid on the pot to keep the juices, ad salt and set aside with lid.
- Use kitchen thread, soup plate & roasting dish: tie the veal shank slices to a round shape (Note 1), salt ´n´ pepper them both sides. Put some flour onto the soup plate, dredge the shin slices in flour, tap off the surplus flour before frying. Heat 6 tbsp of olive oil in roasting dish, place veal shank slices and fry them using medium heat until golden brown from both sides. Take them out and place over fried vegetables (Note 2).
- Use whisk: pour the oil out of the roast (Note 3), boil the meat stock with 9 fl oz of white wine until the sediment is dissolved entirely and the wine has reduced to 4-6 tbsp. Preheat oven to 350°F.
- Use large cutting-board and kitchen knife: cut the tomatoes to medium sized pieces (Note 4), chop 1 bunch of parsley.
- Pour 9 fl oz of water (Note 5) into the meat stock and boil it shortly with salt, pepper, chopped parsley, tomato pieces, ½ tsp of thyme & oregano, 2 bay leaves.
- Place the meat pieces into the sauce, pour the sauce over it, place the lid on top & shove-it-in-the-oven. Stew it for 2-3 hours, if you like you can dash the meat with some sauce every 30 mins.
- For the Gremolata
- Use cheese grater, large kitchen knife & cutting board: grate the peel of 2 lemons, chop the parsley to fine pieces. Dice the garlic to fine pieces and mix all well together.
- Use large pot: cook the tagliatelle al dente in some saltwater. Arrange like shown on the pictures, Buon appetito!
2. It depends on the size of the roasting dish and the size of the shin slices if you can fry them all at once or in two "rounds". If you use two rounds you will need to clean up the roasting dish in between to prevent "sticking and burning".
3. Please don´t pour your oil into the sink or anything else connected to the wastewater system. The environment and your pipes will thank you for it 😉
4. According to the original recipe you should peel the tomatoes by blanching them first. Afterwards you should cut them in halves and remove the fruit pulp. Something we never did but now you know.
5. We rarely use broth in our recipes, according to "the book" you should use it instead of our water. We rather use water, this way we know what´s inside, broth is usually too salty for us and brings a new taste with it. The shin slices with the vegetables & herbs have such an exquisit taste, enough for us.