Composition / ingredients
Step-by-step cooking
Step 1:
1.To begin with, cut the onion and celery into a medium cube, and the carrots into medium straws.
Step 2:
2.Let's get to the meat! Dip it in flour on both sides and fry it in a mixture of butter and vegetable oils until crisp on both sides.
Step 3:
3. That's what we do with all the pieces of meat. Salt and pepper them to taste and put them in a large saucepan along with several brain bones. Pour boiling water so that the top piece is half open. Immediately put on fire.
Step 4:
4. While the water is boiling, let's start frying the vegetables sequentially. Lightly fry the carrots, after a slight blush has appeared on it, add celery. Fry for 2-3 minutes, then add the onion. In the fried vegetables, add the main ingredient - white wine. Evaporate the alcohol over high heat. Add our vegetables to the meat and simmer on low heat for 2.5 hours, periodically adding water as needed.
Step 5:
5. An important part of ossobuco in Milanese is the seasoning of gremolata. It is better to cook it before serving, because the zest is rapidly losing its flavor. Very finely chop the garlic. Separate the parsley leaves from the stems, also finely chop. Add the zest of half a lemon to the garlic and parsley. If desired, the seasoning can be salted.
Step 6:
6. Bon appetit, dear friends! Serve with gremolata. Source Old Sam
Ossobuco in Milanese is a dish that looks complicated at first glance, but even a novice cook can handle it. Italian cuisine is basically distinguished by its simplicity. If you are looking for simple recipes, then Italian dishes are for you.
But back to ossobuco! Such an incomprehensible name hides a very clear recipe, where the basis is beef, almost a shank. This cut is one of the cheapest on the market because the bone runs right through the center. And this is what is important for us, because this bone is a highlight in our dish, but I tell you about it in detail in the video.
In addition to the meat itself, we use vegetables and white wine, thanks to which this simple recipe turns into almost a work of art. This is a very juicy and hearty meat dish, an excellent side dish to which would be mashed potatoes, because the focus of our attention is stewed meat in wine! But enough words, let's start cooking, because it's so DELICIOUS!
Calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- White wine - 78 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
