Osso buco alla Milanese

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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

  1. 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.
  2. 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.
  3. 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.
  4. Then add the hazelnut praline and finally the vanilla extract. Mix for some minutes to have a homogenized mix.
  5. 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.
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