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|title=Ossobuco alla Milanese | |title=Ossobuco alla Milanese a beef recipe | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#vealshanks #gremolata #butter #celery #garlic #onion #beefstock #onions #carrots #tomato #carrot | ||
|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 | |hashtagrev=032020 | ||
|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 | |||
}} | }} | ||
<!-- /seo --> | <!-- /seo -->'''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 and flavoured with [[white wine]]. Slowly braised, this relatively tough, yet flavourful cut of meat becomes meltingly tender, and the connective tissues and [[Marrowbone|marrow]] dissolve into the sauce, making it rich and creamy. | ||
The shank is a relatively cheap cut of [[veal]] which is readily available in most good supermarkets and butcher shops. Look for meaty hind-shanks cut from the top of the thigh with a high proportion of meat-to-bone; each piece should be about 5" across and 1" to 1½" thick. | |||
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. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 4979 | |||
|PortionCalories = 1244 | |||
|DatePublished=28th July 2013 | |||
|Author=Chef | |||
|ImageComment = Ossobuco, finished | |||
|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 3 | |Difficulty = 3 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 2 hours 30 minutes | |CookTime = 2 hours 30 minutes | ||
|Image = [[Image:Ossobuco.jpg| | |Image = [[Image:Ossobuco.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
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</ | <tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | ||
'' | |||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Winter warmer</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3.9</span>/5 </span> | |||
<span class="reviewDesc">Superb with rustic bread.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
</tr></td> | |||
</table> | |||
[[Image:Ossobuco ready to cook.jpg|thumb|300px|right|Ready to go]] | |||
{{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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* Traditionally, the cooking sauce is finished with a mixture of [[Garlic|garlic]], [[lemon zest]] and [[parsley]] called ''Gremolata.'' It adds a burst of freshness to the finished dish and is highly recommended. [[Gremolata]] consists of the grated zest of one [[lemon]], one finely minced clove of [[Garlic|garlic]], and one tablespoon of finely chopped [[parsley]]. Add this mixture to the sauce at the end of the cooking, as it's being reduced. | * Traditionally, the cooking sauce is finished with a mixture of [[Garlic|garlic]], [[lemon zest]] and [[parsley]] called ''Gremolata.'' It adds a burst of freshness to the finished dish and is highly recommended. [[Gremolata]] consists of the grated zest of one [[lemon]], one finely minced clove of [[Garlic|garlic]], and one tablespoon of finely chopped [[parsley]]. Add this mixture to the sauce at the end of the cooking, as it's being reduced. | ||
* Osso buco is almost ''always'' served with [[risotto]]–indeed; it's one of the few examples in Italian cooking where a starch is served with the main course and is a marriage that no man should put asunder. One may, for a change, substitute [[orzo]] or [[acini de pepe]] cooked in [[meat stock]] and finished with [[butter]] and [[Parmesan cheese]]. | * Osso buco is almost ''always'' served with [[risotto]]–indeed; it's one of the few examples in Italian cooking where a starch is served with the main course and is a marriage that no man should put asunder. One may, for a change, substitute [[orzo]] or [[acini de pepe]] cooked in [[meat stock]] and finished with [[butter]] and [[Parmesan cheese]]. | ||
===Pictured version=== | ===Pictured version=== | ||
This was a complete success, though a few notes are in order: | This was a complete success, though a few notes are in order: | ||
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[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
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