Ossobuco alla Milanese
This is a traditional recipe in Lombardy, which is widely cooked in Italy, specially for Christmas.
In 2007 the city of Milan recognised the Ossobuco alla Milanese with the Denominazione Comunale . This is not a mark of quality but a recognition, a sign of belonging to a population and territory. For this reason, Via Magna looked for the traditional recipe with the Denominazione Comunale.
Recipe: Ossobuco alla Milanese
Summary: For the Ossobuco is preferably used the back shank of the calf, which is the most tender. The slices obtained, whose thickness can vary from 3 to 4 cm. must include the central marrow. The latter is of utmost importance and is the essential element of the dish, as it melts during cooking with the connective tissue that binds the meat. The meat is cooked in a sauce at low temperature adding liquid slowly. This process can stay in the fire for a long time without loss of flavor. When has almost cooked, the meat becomes even more flavored with a mixture of parsley, garlic and lemon called “gremolada.” The original recipe was cooked in “white”, ie without tomato. This plant, which in 1700 was already widespread in many regions of Italy (especially in southern Italy), has long been ignored by the Milanese. Only at the end of the next century will appear preparations including the use of tomatoes.
Ingredients
- 4 slices of veal shank 4 cm high. ( of about 300 g each), cut the bottom, where the bone is small (for our recipe, marrow is very important)
- white flour
- 50 g of butter
- ¼ onion, chopped
- A ladle of broth
- A small fresh tomato, peeled and chopped or tip of a teaspoon of tomato sauce (not required)
- Salt
For “gremolada”
- The zest of one lemon
- Half a clove of garlic (not required)
- An anchovy
- A handful of chopped parsley
Directions
- In a large skillet fry the onion in the butter, add the meat with the marrow lightly floured on both sides and brown them.
- Pour a little broth, tomatoes (in small amounts because the Milanese cuisine has introduced it later than other cuisines) and salt. Cover and simmer for an hour and a half, until it looks a little glassy.
- Five minutes before serving, add “gremolada”, ie a lemon zest, parsley, garlic and anchovy, mix well and serve with risotto alla Milanese.
Number of servings (yield): 4
Culinary tradition: Italian
(“Jerrete” de unos 300 g cada uno) será JARRETE no?
En la gremolada no va la ANCHOA.
Hay que estudiar más.
Hola Miguel,
Muchas gracias por señalar el “typo” en el jarrete. Ya está corregido
En cuanto al tema de la anchoa (en italiano acciuga), a mí también me llamó la atención pero tuve que ponerla. Lo encontramos en el enlace inicial (ossobucoallamilanese.it) donde se indica con un asterisco que se trata de la receta original de la resolución del municipio de Milán que concedió el reconocimiento (* Ricetta tratta dalla scheda allegata alla delibera P.G. 1034992/2007 del Comune di Milano, avente per oggetto il riconoscimento della Denominazione Comunale del piatto.)
Nada como un blog para aprender cada día verdad? Hablo por mí, que en mi caso es así
Muchas gracias por tu comentario, Miguel