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Ossobuco with gremolada at Milan

Ossobuco with gremolada at Milan

Among the dishes my mother put on the table on Sunday, the ossobuco, when preparing it, was always well received.

And it never went!

For the happiest, then, he also prepared the gods holes in addition ... so there was a further dose of marrow to extract ...

And when it happens to me, this is a specialty that I love to prepare myself; maybe just on Sunday, when there are perhaps guests and a little 'more time to devote to the stove, since it is not a preparation that requires little time and attention.

Here I tried to show, with photos and descriptions, how I prepare it.

But the doses are very subjective ... for example, I use a much larger onion; also because I took advantage of it to brown with that reserved for meat, also what I will need to prepare the yellow risotto, a compulsory stage to enjoy this delight!

And with regard to the use of butter (and for those who also want a little EVO oil) I think everyone should adjust according to their own taste: in the end we are not cooking a dish to propose to an inflexible jury but something that will satisfy our tastes and our dinners!

And now, starting as always from the ingredients, let's start cooking!

Ingredients for four people:

ossobuco (about g 250 each)






XNUMX/XNUMX cup salted butter


White wine



beef soup



lemon (rind)






salt and pepper



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Prepare the meat, cut the outer skin (otherwise it will be cooked) and if necessary - and for convenience - stop it with a string.

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Chop and let the onion dissolve for about twenty minutes (and also prepare the onion for any risotto !!!)

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Finish unpacking the onion (possibly reserve the risotto)

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Inflate the oxobuco and shake it to remove the excess flour then make it brown well on all sides in the platter in which the onion is browned.

If you want to avoid burning the onion in this phase, you can remove it momentarily and then add it again to browning, before blending with the wine ... (as for mine basic preparation for risotto).

In this case, it may be necessary to add a little more butter.

Blend the white wine for a few minutes and then cover with the stock.

As soon as it starts to simmer, lower the fire and let it cook for about an hour and a half. The sauce must be narrowed but never dry completely. It is therefore advisable to keep some warm broth at hand to add it, little by little, if necessary.

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While the meat cooks (and maybe even have everything ready for the risotto ...) you can start preparing the gremolada: take the peel, just the yellow part of a lemon and chop it together with garlic and parsley; here is important the individual taste in balancing these three flavors as I please (I tend to give lemon taste a bit ...).

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When cooked (the meat will be well separated from the bone) season with the gremolada, mix well with the sauce and cook a couple of minutes to blend the flavors.

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And now, on the table!

... ideally accompanied by yellow Milanese risotto

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