Friday, 10 June 2011


The recipe of milanese ossobuco is lost out of the in the history of Italian cuisine and Lombard do not know exact dates but it seems that it was already known in Italy in the 700. Ossobuco is shanks of the veal cut in slice.


* 1 clove garlic
* Meat broth 1 / 2 liter
* 50 g butter
* Beef and veal shanks 4 of 350 gr
* 1 small onion
* Lemons 1 / 2
* 4 tablespoons extra virgin olive oil
* Pepe
* Tomato 300 g
* Parsley a sprig
* Sale
* 1 cup white wine

Prepare gremolada sauce: mince the lemon zest, garlic and parsley and set aside.

Cut the onion into julienne and sauté, add the ossobuco lightly floured previously. 

Add the tomatoes previously peel and passed and cook. When milanese ossobuco are cooked add the  gremolada sauce.

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