Ossobuco alla Milanese

The osso buco alla Milanese, as the name suggests, is a typical recipe from the city of Milan, Lombardy, very simple to prepare and very tasty, spread throughout Italy, even if the preparation varies from region to region.

Obviously, the key ingredient for the preparation is the osso buco, or shin calf around which, once cut and cooked, the meat is all muscle.

We do not know exactly when the osso buco is entered milanese cuisine, but we know with certainty that in the 700 it was already one of the typical dishes and was considered a gourmet dish.

Ingredients

1 glass of white wine
2 - 3 tablespoons olive oil
1 onion
50g flower
1/2 glass broth
50g butter
4 ossobuco around 350g each
1 clove garlic
1 lemon
1 bunch parsley
pepper
salt

Elaboration

In a large frying pan place the butter and oil, add the finely chopped onion and let it dry on low heat. Meanwhile, prepare the ossobuco  using scissors carve the membrane that surrounds the ossobuco  this will prevent the ossobuco will "curl" during cooking. Cover in flower the four ossobuco on both sides.

When the onion becomes transparent (it will take about 15 minutes), add in a pan and brown the ossobuco well for both sides. Then wet with a glass of white wine. Let evaporate, salt and pepper, then add the broth.

Lasciate cuocere a fuoco lento per almeno un' ora e mezza, coprendo con un coperchio ma lasciando uno sfiato; muovete la padella, facendola ondeggiare, di tanto in tanto per non fare attaccare gli ossibuchi e aggiungete un po' di brodo quando serve. Nel frattempo preparate la famosa gremolada, ovvero un trito di prezzemolo, buccia grattugiata di mezzo limone e uno spicchio d'aglio, che aggiungerete a cinque minuti dalla fine della cottura (8). La tradizione milanese vuole che questo gustoso piatto sia accompagnato con del risotto alla milanese o con della polenta. Ecco fatto... i vostri ossibuchi alla milanese sono pronti! Serviteli ben caldi e con abbondante sugo... buon appetito!

Let it simmer for at least an hour and a half, covering with a lid  but leaving a vent, move the pan, making it sway from time to time. Meanwhile, prepare the famous gremolada, or a mixture of chopped parsley, grated rind of half a lemon and a garlic clove, which will be added five minutes before the end of cooking . The Milanese tradition has it that this tasty dish is accompanied with the Milanese risotto or polenta. That's it ... your ossobucco alla Milanese are ready! Serve hot with plenty of sauce.