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Ossobuco alla Milanese: Difference between revisions
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|title=Ossobuco alla Milanese, Beef recipe | |||
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|keywords=Ossobuco alla Milanese recipe Beef recipes from The cook's Wiki | |||
|description=Ossobuco (Italian for 'holed bone'), in English often spelled osso buco or osso bucco, is a Milanese speciality of veal shanks cooked in meat broth.. | |||
|og:image=https://www.cookipedia.co.uk/wiki/images/e/e1/Ossobuco.jpg | |||
|datePublished=2013-07-28 | |||
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Traditionally, '''ossobuco''' is made without [[tomatoes]] (these being unknown in Milan until the late 19th century). However, the traditional version, prepared with [[cinnamon]], [[allspice]], [[bay leaf]] and [[gremolata]] called in bianco, has by and large been replaced with the newer version which includes [[tomatoes]] and the 'holy trinity' of Italian cooking: [[carrot]], [[celery]] and [[onion]], flavoured with a [[bouquet garni]] and without [[gremolata]] (although 'hybrid' versions exist which include both [[tomato]] and [[gremolata]]). It should be noted that while the traditional combination with [[risotto alla milanese]] is perfect for the former version (for which is was intended), the modern-day version with [[tomato]], which is both moister and bolder in flavour and does not combine well with [[saffron]], is better served with [[polenta]]. The following recipe is for a 'modern' version. | Traditionally, '''ossobuco''' is made without [[tomatoes]] (these being unknown in Milan until the late 19th century). However, the traditional version, prepared with [[cinnamon]], [[allspice]], [[bay leaf]] and [[gremolata]] called in bianco, has by and large been replaced with the newer version which includes [[tomatoes]] and the 'holy trinity' of Italian cooking: [[carrot]], [[celery]] and [[onion]], flavoured with a [[bouquet garni]] and without [[gremolata]] (although 'hybrid' versions exist which include both [[tomato]] and [[gremolata]]). It should be noted that while the traditional combination with [[risotto alla milanese]] is perfect for the former version (for which is was intended), the modern-day version with [[tomato]], which is both moister and bolder in flavour and does not combine well with [[saffron]], is better served with [[polenta]]. The following recipe is for a 'modern' version. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 4 slices [[veal hind shank]], about 1" to 1½" (2.5cm to 4cm) thick | | 4 slices [[veal hind shank]], about 1" to 1½" (2.5cm to 4cm) thick | ||
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* [[Slow roast recipes]] | * [[Slow roast recipes]] | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Beef recipes]] | [[Category:Beef recipes]] | ||
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[[Category:Cooking with wine]] | [[Category:Cooking with wine]] | ||
[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
[[Category:Unusual recipes]] | |||