Photograph of the finished Ossobuco alla milanese

Italy · Bắp bê om vang trắng kiểu Milano

Ossobuco alla milanese

3 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Veal shank (beef leg section) Veal shank (beef leg section) 4 lb
  • Photograph of White wine White wine 3 cups
  • Photograph of Saffron threads Saffron threads 0.8 g
  • Photograph of Parsley Parsley 4.2 oz
  • Photograph of Yellow lemons Yellow lemons 4
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Unsalted butter Unsalted butter 7.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Flour Flour 5.6 oz
  • Photograph of Beef broth Beef broth 6 ¾ cups

Method

  1. 1 Tie string around each slice of veal so that the slices don't fall apart when braised for a long time.
  2. 2 Coat the pan with flour and pan-fry in butter for 4 minutes on each side until the crust is golden brown.
  3. 3 Sauté the onions in butter, then pour in the white wine and simmer for 5 minutes until reduced.
  4. 4 The Milano version doesn't use tomatoes, only white wine and broth, which is different from the version with red sauce.
  5. 5 Pour in the beef broth and simmer at 190 degrees for 100 minutes, adding saffron in the last 20 minutes.
  6. 6 Chop parsley, lemon zest, and garlic into a gremolata and sprinkle it on top when serving.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 5: simmer under high pressure for 38 minutes, then release pressure naturally; add saffron after opening the lid and simmer for 8 minutes.

Start cooking