Osso Buco alla Milanese

Name: Osso Buco alla Milanese
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.6 kg Veal shanks; 400 ml Dry white wine; 400 g Canned tomatoes; 2 piece Carrot; 1 stalk Celery; 1 piece White onion; 300 ml Veal stock; 3 clove Garlic; 1 piece Lemon; 15 g Fresh parsley; 40 g Flour; 4 tbsp Olive oil; 5 g Salt; 2 g Pepper; 320 g Arborio risotto

Temps

115 min

Difficulté

moyen

Ingrédients

Budget

~24-32 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

450 kcal

par portion

42 gProtéines

20 gLipides

18 gGlucides

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Etapes

1
Tie the shanks and coat them with flour.
8 min
2
Heat the olive oil in a Dutch oven and sear the shanks.
10 min
3
Remove the shanks and sauté the mirepoix (carrot, celery, onion).
5 min
4
Add the minced garlic and deglaze with white wine.
3 min
5
Return the shanks, add tomatoes and stock, cover and braise at 160°C.
90 min
6
Meanwhile, prepare the gremolata: finely chop the lemon zest, parsley, and garlic.
5 min
7
Cook the risotto according to package directions.
20 min
8
Plate the risotto, top with a shank and sauce, and garnish with gremolata.
5 min