Steps to Prepare Escalope Milanese Recipe

Ossobuco Alla Milanese

There is a little trattoria that michael and i go to in waterloo called la barca and whenever i go, i always have this dish, served with a portion of spaghetti with ragù.

Recipe Summary Ossobuco Alla Milanese

Ossobuco is one of the signature dishes of Milanese cuisine. Veal shanks are cut crosswise to reveal the marrow, a cut often just referred to as 'ossobucco'. The dish is finished with a gremolata, which is a mix of chopped parsley and lemon zest. In Milan, ossobucco is typically served with a saffron risotto.

Ingredients | Escalope Milanese Recipe

4 veal shanks, sliced for ossobuco

1 dash all-purpose flour

1 tablespoon butter, or to taste

1 tablespoon olive oil, or to taste

1 tablespoon chopped onion

1 tablespoon chopped carrot

½ cup white wine

1 tablespoon tomato puree

salt and ground black pepper to taste

1 cup beef stock

¼ cup chopped fresh parsley

½ lemon, zested

Directions

Slit the skin around the veal shanks in 2 or 3 places so that slices do not curl when cooked. Dust veal shanks with flour.

Heat butter and olive oil in a large skillet over medium heat. Add onion and carrot; cook and stir until softened, about 5 minutes. Add veal shanks; cook until browned, 3 to 5 minutes per side. Pour in white wine and simmer until reduced, about 5 minutes.

Stir tomato puree, salt, and pepper into the skillet. Pour in beef stock gradually, stirring between each addition. Reduce heat to medium-low, cover, and cook, turning veal shanks occasionally, until tender, about 55 minutes.

Mix parsley and lemon zest together in a small bowl. Stir into the skillet. Cook until flavors combine, about 5 minutes.

The cooking time will depend on the thickness of the shanks. Use a fork to ensure they are tender before adding the gremolata.

Info | Escalope Milanese Recipe

prep: 15 mins cook: 1 hr 13 mins total: 1 hr 28 mins Servings: 4 Yield: 4 servings

TAG : Ossobuco Alla Milanese

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