Preparation
20 min
Baking Time
120 min
Servings
–
The ossobuco is a typical Milanese dish, which it is first appeared in the Lombard region, where the recipe was based on the cross-cut veal shanks, braised with vegetables, white wine and broth. Traditionally is served with risotto alla Milanese (risotto with saffron).
Ingredient
- 4 shanks of veal (beef)
- 2 chopped onions
- 4 carrots
- 1 tbsp tomato paste
- 250ml red wine
- 400g of tomato concase
- 1 kg of small onions (for rabbit stew)
- 2 springs of celery
- 1 beef broth
- 2 orange peels
- 3 gloves of garlic
- 2 bay leaves
Risotto:
- 200g arborio rice
- 1 mug of white wine
- 1 onion finely chopped
- 1 packet of saffron powder
- 1 chicken broth
- thyme
- 1 tbsp butter
- 2 tbsp Parmesan
Execution
- Beat the eggs in the mixer with sugar for 6-7 ‘until the mixture is soften and inflated. In a saucepan we put the couverture with the butter to melt.
- After the egg-sugar mixture is ready, slow down the mixer’s volume and slowly add the mixture with couverture and butter. Replace the mixer’s wire with the “feather” and keep mixing the ingredients.
- Sift the flour and cocoa into a bowl and then add them gradually into the mixer, which we use in low mixing speed. Add walnuts and turn off the mixer.
- Then add the hazelnut praline and finally the vanilla extract. Mix for some minutes to have a homogenized mix.
- Add some butter in a tray/pan and sprinkle with sugar. Pour the mixture into the pan and bake in a preheated oven at 160 degrees for 45 minutes.
