Updated: Oct 13, 2020
Be ready to learn how to cook a representative Italian dish that dates back to the Middle Ages!
“This is a dish that must be left to the Milanese to do, as it is a specialty of Lombard cuisine. So I intend to describe it without any pretension, for fear of being mocked ". This how Pellegrino Artusi introduces the Milanese-style Ossobuco recipe. Usually proposed as a single dish together with the inevitable yellow risotto, Ossobuco alla Milanese can also be served as a tasty main course of meat, perhaps in the version with peas or accompanied with a nice portion of polenta! I, just like Artusi, choose to present my own version of the Ossobuco alla Milanese in a simple and unpretentious way.
Let the taste of Milanese Ossobuco speak and take you on a journey through the traditional flavors of Milano.
1) 1.2 kg of the Ossobuco Meat
2) 500 g of meat broth
3) 250 g of onions
4) 50 g of flour
5) 50 g of white wine
6) 50 g of extra virgin oil
7) 40 g of butter
8) Salt up to taste
9) Black pepper to taste
First peel the onions and cut them into layers. Heat half the oil in a pan, add the onions and cook for about 5 minutes over medium-high heat, then blend with half the white wine 3 and cook for another 10 minutes. Once browned, remove the onions from the pan which you will also need to cook the marrowbones and set aside. Now take the meat and, using a pair of scissors, make incisions on the connective tissue of each to prevent them from curling during cooking. Pour the flour into a baking dish and season with salt 7 and pepper, then mix with a spoon. Flour the meat on both sides and beat them gently to remove the excess flour. Pour the remaining oil into the pan in which you cooked the onions, add the butter 10 and let it melt, then lay the meat inside and brown them over medium-high heat without touching them. After about 4 minutes, turn them gently and you will notice that a delicious crust will have formed on the outside. Brown the meat on the other side for about 2 minutes, then blend with the remaining wine and let it evaporate. At this point add the broth so that it almost covers the meat, then add the onions, lower the heat, cover with a lid and cook over medium-low heat for 35 minutes. In the meantime, peel the garlic cloves and remove the core, then boil them in boiling water for 2 minutes: in this way the garlic flavor will be less strong, however if you prefer you can omit this step. After 35 minutes of cooking, turn the meat very gently, cover again with the lid and continue to cook for another 25 minutes. In the meantime, wash the parsley and chop finely together with the blanched garlic cloves. When cooked, turn off the heat and add the chopped parsley and garlic to the pan, then flavor with the grated rind of an untreated lemon: your Ossobuco alla Milanese are ready to be served and tasted!
Note that Ossobuco alle Milanese is traditionally served with saffron risotto but will also be excellent with a simple risotto alla parmigiana. Keep in mind that cooking times will vary according to the size of the meat: if the weight of the cut purchased is less than 300 grams, cooking will be shorter. If you want to make the version with peas, you can add them about ten minutes before the end of cooking.