{"id":13939,"date":"2025-04-07T10:19:13","date_gmt":"2025-04-07T08:19:13","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/?p=13939"},"modified":"2025-04-07T10:19:13","modified_gmt":"2025-04-07T08:19:13","slug":"ossobuco-milanese-style-the-italian-classic-that-captivates-spain","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/ossobuco-milanese-style-the-italian-classic-that-captivates-spain\/","title":{"rendered":"Ossobuco Milanese style: The italian classic that captivates Spain"},"content":{"rendered":"<p>It gives me tremendous joy to share with you one of the most emblematic dishes of Lombard cuisine: the <a href=\"https:\/\/es.wikipedia.org\/wiki\/Osobuco\" target=\"_new\" rel=\"noopener\">ossobuco (or osobuco) Milanese style<\/a>. There was a time when it was considered \u201chumble food\u201d for using cuts with nerve and collagen, but these days it has become a real delicacy that conquers even the most demanding palates. The secret lies in slow cooking, careful seasoning, and that vibrant touch of <a href=\"https:\/\/es.wikipedia.org\/wiki\/Gremolata\" target=\"_new\" rel=\"noopener\">gremolata<\/a>, which provides refreshing notes and an unforgettable citrus nuance. This tradition comes from the <a href=\"https:\/\/es.wikipedia.org\/wiki\/Lombard%C3%ADa\" target=\"_new\" rel=\"noopener\">Lombardy<\/a> region, home to one of Italy\u2019s richest and most authentic culinary legacies.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Right below, you can see the video with all the steps to prepare <strong>ossobuco Milanese style<\/strong> in the easiest way. This video is in Spanish but has automatic Google subtitles in English. If you haven\u2019t yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don\u2019t miss any new recipes. <strong>Don\u2019t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There, I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-69ff4ed3e47cc\" data-id=\"-K5fxuvjz7Y\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp--K5fxuvjz7Y-69ff4ed3e47cc\" data-vid=\"-K5fxuvjz7Y\"   data-src=\"https:\/\/www.youtube.com\/embed\/-K5fxuvjz7Y?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Ossobuco Milanese style: The italian classic that captivates Spain ~ Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/-K5fxuvjz7Y\/hqdefault.jpg\"  alt=\"Ossobuco Milanese style: The italian classic that captivates Spain ~ Recipes Second courses  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Ossobuco Milanese style: The italian classic that captivates Spain - Video\",\"description\":\"Watch the video to learn all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/-K5fxuvjz7Y\/hqdefault.jpg\",\"uploadDate\":\"2025-04-07T10:19:13+02:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/-K5fxuvjz7Y?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=-K5fxuvjz7Y\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main Ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 20 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 1 hour and 45 min<\/p>\n<ul>\n<li>2 generous cuts of <strong>ossobuco<\/strong><\/li>\n<li>1 large onion<\/li>\n<li>1\/2 cup of dry white wine<\/li>\n<li>2 tablespoons of wheat flour<\/li>\n<li>5 sage leaves (or one bay leaf)<\/li>\n<li>50 g of butter<\/li>\n<li>350 ml of broth (meat or poultry)<\/li>\n<li>Salt and ground black pepper<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>1 tablespoon of chopped parsley<\/li>\n<li>1 tablespoon of lemon zest<\/li>\n<li>1 clove of garlic (optional)<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article you\u2019ll find the complete recipe sheet with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Ossobuco Milanese style: The italian classic that captivates Spain ~ Recipes Second courses  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13924 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/ossobuco-a-la-milanesa-1.jpg\"  alt=\"Ossobuco Milanese style: The italian classic that captivates Spain ~ Recipes Second courses  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/ossobuco-a-la-milanesa-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/ossobuco-a-la-milanesa-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/ossobuco-a-la-milanesa-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to Prepare Ossobuco Milanese Style<\/strong><\/h3>\n<h4><strong>First Steps and Onion Care<\/strong><\/h4>\n<p>Chop the onion into thin pieces and saut\u00e9 it over low heat with a splash of olive oil and the butter. Add a pinch of salt and pepper to enhance the flavor. Let it cook until it starts to brown but doesn\u2019t burn. The trick is to control the caramelization, as it contributes flavor without making the dish bitter.<\/p>\n<h4><strong>Seal the Meat and Keep It from Deforming<\/strong><\/h4>\n<p>Make small cuts in the outer membrane of the <strong>ossobuco<\/strong> so it doesn\u2019t curve when searing. Lightly flour the meat (shake off the excess) and seal it in the same pan where you saut\u00e9ed the onion. If you want a stronger flavor, add a few sage leaves for aroma.<\/p>\n<h4><strong>Add the Wine and Broth<\/strong><\/h4>\n<p>When the meat starts to brown, pour in the half cup of dry white wine and let the alcohol evaporate. Add the reserved onion and half the broth. Cook over medium-low heat for about 30 minutes with the lid on, making sure it doesn\u2019t dry out. Then, flip the <strong>ossobuco<\/strong> and add the rest of the broth, continuing to cook another 25 or 30 minutes or until the meat is very tender.<\/p>\n<h3><strong>The Final Touch: Gremolata and Serving Suggestions<\/strong><\/h3>\n<h4><strong>Gremolata to Crown the Ossobuco<\/strong><\/h4>\n<p>Mix the parsley, lemon zest, and finely chopped garlic. This is the classic <em>gremolata<\/em>, a fresh topping that offers a wonderful contrast to the silky texture of the <strong>ossobuco<\/strong>.<\/p>\n<p>Serve it piping hot, and just before bringing it to the table, sprinkle the gremolata on top. Traditionally, it\u2019s served with Milanese-style risotto, but it\u2019s also spectacular with a nice piece of bread to soak up the sauce.<\/p>\n<hr \/>\n<h3><strong>Tips and Advice for a Perfect Ossobuco<\/strong><\/h3>\n<h4><strong>Strategic Incisions<\/strong><\/h4>\n<p>Make small cuts in the outer fat so the <strong>ossobuco<\/strong> doesn\u2019t \u201ccurl up\u201d during cooking. That way, it cooks evenly.<\/p>\n<h4><strong>Measured Caramelization<\/strong><\/h4>\n<p>Saut\u00e9 the onion carefully: if it burns, it becomes bitter. If you let it caramelize slowly, you get a delicious base.<\/p>\n<h4><strong>Gremolata to Your Taste<\/strong><\/h4>\n<p>The original recipe includes garlic, but if you\u2019d rather skip it (or have to work the next day <span class=\"x19la9d6 x1fc57z9 x6ikm8r x10wlt62 x19co3pv x1g5zs5t xfibh0p xiy17q3 x1xsqp64 x1lkfr7t xexx8yu x4uap5 x18d9i69 xkhd6sd\"><span class=\"xrtxmta x1bhl96m\">&#x1f609;<\/span><\/span>), just leave it out. Lemon and parsley alone provide that fresh touch that characterizes <strong>ossobuco<\/strong> Milanese style.<\/p>\n<hr \/>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<p><!-- FAQ Item 1 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What is the traditional side dish for Ossobuco Milanese Style?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">The most typical way is serving it with Milanese-style risotto (saffron rice). It\u2019s also great with polenta or simple mashed potatoes.<\/p>\n<\/div>\n<p><!-- FAQ Item 2 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can sage be replaced?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Of course. Bay leaf or rosemary are good options if you don\u2019t have sage on hand. Each herb will add a different note to the sauce.<\/p>\n<\/div>\n<p><!-- FAQ Item 3 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>How long should I cook it to make it really tender?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Ossobuco needs at least 1 hour and 30 minutes at medium-low heat. If it\u2019s still tough, extend the cooking time by adding more broth or water.<\/p>\n<\/div>\n<p><!-- FAQ Item 4 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I make the gremolata with lime?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Ideally, use a lemon without added wax, but if you can\u2019t find one, lime is acceptable. Its flavor, however, is less intense.<\/p>\n<\/div>\n<p><!-- FAQ Item 5 --><\/p>\n<div class=\"faq-item\">\n<h4>Is it possible to cook this in a pressure cooker?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes, shorten the cooking time to around 35\u201340 minutes. Then check if the meat is tender and adjust salt and pepper accordingly.<\/p>\n<\/div>\n<\/div>\n<p><!-- Fin Secci\u00f3n FAQ --><\/p>\n<p><!-- Inicio Markup JSON-LD para FAQPage --><br \/>\n<script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the traditional side dish for Ossobuco Milanese Style?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The most typical way is serving it with Milanese-style risotto (saffron rice). It\u2019s also great with polenta or simple mashed potatoes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can sage be replaced?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Of course. Bay leaf or rosemary are good options if you don\u2019t have sage on hand. Each herb will add a different note to the sauce.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long should I cook it to make it really tender?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ossobuco needs at least 1 hour and 30 minutes at medium-low heat. If it\u2019s still tough, extend the cooking time by adding more broth or water.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I make the gremolata with lime?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ideally, use a lemon without added wax, but if you can\u2019t find one, lime is acceptable. Its flavor, however, is less intense.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it possible to cook this in a pressure cooker?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, shorten the cooking time to around 35\u201340 minutes. Then check if the meat is tender and adjust salt and pepper accordingly.\"\n      }\n    }\n  ]\n}\n<\/script><br \/>\n<!-- Fin Markup JSON-LD para FAQPage --><\/p>\n<hr \/>\n<h3><strong>Related Recipes You\u2019ll Love<\/strong><\/h3>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/risotto-a-la-milanesa-risotto-alla-milanese-la-ricetta-tradicional-italiana-3\/\" target=\"_new\" rel=\"noopener\">Risotto Milanese Style<\/a><\/strong>: the perfect complement to this dish, featuring all the aroma of saffron. Some articles are also available in English.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/milanesa-de-ternera-la-autentica-cotoletta-a-la-milanesa-4\/\" target=\"_new\" rel=\"noopener\">Veal Milanese<\/a><\/strong>: the authentic cotoletta alla milanese, a classic breaded cut of juicy and crispy meat, prepared in clarified butter. Some articles are also available in English.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/veal-stew-with-potatoes-and-peas-spezzatino-con-patate-e-piselli\/\" target=\"_new\" rel=\"noopener\">Beef Stew with Potatoes and Peas<\/a><\/strong>: a comforting slow-cooked beef stew, where the meat becomes tender and infused with flavor, perfect for cold days. Some articles are also available in English.<\/li>\n<\/ul>\n<h3><strong>Enjoy Your Ossobuco!<\/strong><\/h3>\n<p>And that\u2019s our recipe for <strong>ossobuco Milanese style<\/strong>. A dish that combines tradition, flavor, and the joy of home cooking.<br \/>\nIf you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and<br \/>\n<a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>follow me on Instagram<\/strong><\/a> to discover more authentic Italian cooking. Leave me your comment and share your photos!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Buon appetito!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\" \n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\" \n\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\" \n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.1K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors =\"{&quot;channelName&quot;:&quot;&quot;,&quot;subscribeCount&quot;:&quot;&quot;,&quot;buttonBackground&quot;:&quot;&quot;,&quot;buttonText&quot;:&quot;&quot;}\"\n\t data-sby-flags=\"resizeDisable\" data-postid=\"13939\" \n\t data-videocardlayout=\"vertical\" \n>\n\t    <div id=\"sby_player_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53Lk94eEllb0pvNkZJ\" class=\"sby_player_outer_wrap sby_player_item\"  style=\"padding: 15px;padding-bottom: 0;\">\n    <div class=\"sby_video_thumbnail_wrap\">\n        <a class=\"sby_video_thumbnail sby_player_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=OxxIeoJo6FI\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/OxxIeoJo6FI\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/OxxIeoJo6FI\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/OxxIeoJo6FI\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/OxxIeoJo6FI\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/OxxIeoJo6FI\\\/sddefault.jpg&quot;}\" data-video-id=\"OxxIeoJo6FI\">\n            <span class=\"sby-screenreader\">YouTube Video VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53Lk94eEllb0pvNkZJ<\/span>\n            <img  title=\"Ossobuco Milanese style: The italian classic that captivates Spain ~ Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Ossobuco Milanese style: The italian classic that captivates Spain ~ Recipes Second courses  ~ La ragazza col mattarello\" >\n            <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n        <\/a>\n                    <div class=\"sby_play_btn\">\n            <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                <span class=\"sby_play_btn_bg\"><\/span>\n            <\/div>\n                <div class=\"sby_player_wrap\">\n            <div class=\"sby_player\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n    <div class=\"sby_items_wrap\" style=\"padding: 15px;\">\n\t\t<div class=\"sby_item  sby_new sby_transition\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53Lk94eEllb0pvNkZJ\" data-date=\"1778267340\" data-video-id=\"OxxIeoJo6FI\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=OxxIeoJo6FI\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/OxxIeoJo6FI\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/OxxIeoJo6FI\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/OxxIeoJo6FI\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/OxxIeoJo6FI\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/OxxIeoJo6FI\\\/sddefault.jpg&quot;}\" data-video-id=\"OxxIeoJo6FI\" data-video-title=\"#Puerros con #sabay\u00f3n salado y #avellanas tostadas. \u00a1Adi\u00f3s al puerro aburrido! \ud83c\uddee\ud83c\uddf9\ud83e\udd0c\">\n                <img  title=\"Ossobuco Milanese style: The italian classic that captivates Spain ~ Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Ossobuco Milanese style: The italian classic that captivates Spain ~ Recipes Second courses  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" >#Puerros con #sabay\u00f3n salado y #avellanas tostadas. \u00a1Adi\u00f3s al puerro aburrido! \ud83c\uddee\ud83c\uddf9\ud83e\udd0c<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LmI4Qlo4Rmg4aUFV\" data-date=\"1777803298\" data-video-id=\"b8BZ8Fh8iAU\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=b8BZ8Fh8iAU\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/b8BZ8Fh8iAU\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/b8BZ8Fh8iAU\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/b8BZ8Fh8iAU\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/b8BZ8Fh8iAU\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/b8BZ8Fh8iAU\\\/sddefault.jpg&quot;}\" data-video-id=\"b8BZ8Fh8iAU\" data-video-title=\"Risi e Bisi \ud83c\udf31 (\u00a1Ni sopa ni risotto!) La #receta #primaveral #veneciana de #arroz con #guisantes \ud83c\uddee\ud83c\uddf9\">\n                <img  title=\"Ossobuco Milanese style: The italian classic that captivates Spain ~ Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Ossobuco Milanese style: The italian classic that captivates Spain ~ Recipes Second courses  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" >Risi e Bisi \ud83c\udf31 (\u00a1Ni sopa ni risotto!) La #receta #primaveral #veneciana de #arroz con #guisantes \ud83c\uddee\ud83c\uddf9<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LjlFRS1MTlkyNW1J\" data-date=\"1777043439\" data-video-id=\"9EE-LNY25mI\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=9EE-LNY25mI\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/9EE-LNY25mI\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/9EE-LNY25mI\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/9EE-LNY25mI\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/9EE-LNY25mI\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/9EE-LNY25mI\\\/sddefault.jpg&quot;}\" data-video-id=\"9EE-LNY25mI\" data-video-title=\"#Pasta con #habas y #pecorino \ud83d\udd25\u00a1El #secreto es la #brasa! \ud83c\udf3f\ud83e\udd24 \u00a1R\u00fastico y #espectacular! #recetafacil\">\n                <img  title=\"Ossobuco Milanese style: The italian classic that captivates Spain ~ Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Ossobuco Milanese style: The italian classic that captivates Spain ~ Recipes Second courses  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" >#Pasta con #habas y #pecorino \ud83d\udd25\u00a1El #secreto es la #brasa! \ud83c\udf3f\ud83e\udd24 \u00a1R\u00fastico y #espectacular! #recetafacil<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div>    <\/div>\n    \n\t<div class=\"sby_footer\">\n\n\n<\/div>\n    \n\t\n<\/div>\n\n\t<style type=\"text\/css\">\n\t\t\t\t\t\t\tbody #sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3.sb_youtube.sby_palette_custom .sby_follow_btn a {\n\t\t\tbackground: #c91f1f;\n\t\t}\n    \t\t\tbody #sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3.sb_youtube.sby_palette_custom .sby_footer .sby_load_btn 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class=\"centertext\"><h3>The card<\/h3><\/div>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-13945\" class=\"wprm-recipe-container\" data-recipe-id=\"13945\" data-servings=\"2\"><div class=\"wprm-recipe wprm-recipe-template-lrcm-basic-2\"><div class=\"wprm-container-float-left\">\n    \n<\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Ossobuco a la Milanesa: The Italian classic that captivates Spain<\/h2>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/ossobuco-a-la-milanesa.jpg\" aria-label=\"Open larger version of the recipe image\"><img  title=\"Ossobuco Milanese style: The italian classic that captivates Spain ~ Recipes Second courses  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" style=\"border-width: 10px;border-style: solid;border-color: #ffffff;\" width=\"560\" height=\"315\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/ossobuco-a-la-milanesa.jpg\" class=\"attachment-560x560 size-560x560\"  alt=\"Ossobuco Milanese style: The italian classic that captivates Spain ~ Recipes Second courses  ~ La ragazza col mattarello\"  srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/ossobuco-a-la-milanesa.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/ossobuco-a-la-milanesa-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/ossobuco-a-la-milanesa-480x270.jpg 480w\" sizes=\"auto, (max-width: 560px) 100vw, 560px\" \/><\/a><\/div>\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\">One of the most emblematic dishes of Lombard cuisine: ossobuco (or osobuco) Milanese style. There was a time when it was considered humble food for using cuts with nerve and collagen, but nowadays it has become a true delicacy that conquers even the most demanding palates. The secret lies in slow cooking, careful seasoning, and that vibrant touch of gremolata, which provides freshness and an unforgettable citrus nuance. This tradition comes from the Lombardy region, home to one of Italy\u2019s richest and most authentic cuisines.<\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label\">Dish: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">second courses<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Italiana<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label\">Tags: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">slow cooking<\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: dashed;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: dashed;border-color: #666666;\"><span class=\"wprm-recipe-icon wprm-recipe-time-icon wprm-recipe-prep-time-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label\">Preparation time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 1px;border-style: dashed;border-color: #666666;\"><span class=\"wprm-recipe-icon wprm-recipe-time-icon wprm-recipe-cook-time-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label\">Cooking time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hour<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">45<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: dashed;border-color: #666666;\"><span class=\"wprm-recipe-icon wprm-recipe-time-icon wprm-recipe-total-time-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label\">Total time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hours<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">5<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-servings-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#333333\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label\">Servings :<\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-normal\">2<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-normal\">450<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-normal\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-author-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#333333\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\">Author :<\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">Mia Mattarello<\/span><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n<a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/wprm_print\/ossobuco-a-la-milanesa-the-italian-classic-that-captivates-spain\" style=\"color: #333333;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal\" data-recipe-id=\"13945\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print recipe<\/a>\n<div id=\"recipe-13945-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-13945-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"13945\" data-servings=\"2\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">generous cuts of ossobuco<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">large onion<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">of dry white wine<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">of wheat flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sage leaves or 1 bay leaf<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">of butter<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">350<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">of broth<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">meat or poultry<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-name\">salt and ground black pepper<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-name\">extra virgin olive oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">of chopped parsley<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">of lemon zest<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">optional clove of garlic<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-13945-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-13945-instructions-container wprm-block-text-normal\" data-recipe=\"13945\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-13945-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Chop the onion into thin pieces and saut\u00e9 it over low heat with olive oil and butter. Add salt and pepper and let it cook without burning.<\/div><\/li><li id=\"wprm-recipe-13945-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Make small cuts in the outer membrane of the ossobuco to keep it from deforming, lightly flour it, and sear it in the same pan with the onion.<\/div><\/li><li id=\"wprm-recipe-13945-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add sage to enhance the flavor if desired.<\/div><\/li><li id=\"wprm-recipe-13945-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pour in the wine and let the alcohol evaporate, incorporate the reserved onion and half the broth, cover, and cook for 30 minutes over medium-low heat.<\/div><\/li><li id=\"wprm-recipe-13945-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Flip the meat, add the remaining broth, and continue cooking another 25 or 30 minutes, or until it\u2019s very tender.<\/div><\/li><li id=\"wprm-recipe-13945-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Mix the parsley, lemon zest, and chopped garlic for the gremolata, and sprinkle right before serving.<\/div><\/li><\/ul><\/div><\/div>\n\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-13945\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><iframe loading=\"lazy\" title=\"\ud83c\uddee\ud83c\uddf9 Ossobuco a la milanesa aut\u00e9ntico | Carne melosa, sabor intenso \ud83d\ude0b\u2764\ufe0f\u00a1Querr\u00e1s mojar pan sin parar!\" width=\"960\" height=\"540\" src=\"https:\/\/www.youtube.com\/embed\/-K5fxuvjz7Y?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div><\/div>\n<div id=\"recipe-13945-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">Make incisions in the outer fat so the ossobuco doesn\u2019t curl.<br \/>\nWatch the onion\u2019s caramelization so it doesn\u2019t turn bitter.<br \/>\nAdd or skip the garlic in the gremolata as you prefer.<br \/>\nServe with Milanese-style risotto or a piece of bread to enjoy the sauce.<\/span><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>It gives me tremendous joy to share with you one of the most emblematic dishes of Lombard cuisine: the ossobuco (or osobuco) Milanese style. There was a time when it was considered \u201chumble food\u201d for using cuts with nerve and collagen, but these days it has become a real delicacy that conquers even the most demanding palates. The secret lies in slow cooking, careful seasoning, and that vibrant touch of gremolata, which provides refreshing notes and an unforgettable citrus nuance. This tradition comes from the Lombardy region, home to one of Italy\u2019s richest and most authentic culinary legacies. Watch the video with all the steps Right below, you can see the video with all the steps to prepare ossobuco Milanese style in the easiest way. This video is in Spanish but has automatic Google subtitles in English. If you haven\u2019t yet, I invite you to subscribe to my YouTube channel so you don\u2019t miss any new recipes. Don\u2019t forget to follow me on Instagram! There, I share more recipes, tips, and special content for lovers of Italian cuisine. Main Ingredients For 2 people &#x23f1; Preparation time: 20 min &#x23f1; Cooking time: 1 hour and 45 min 2 generous cuts of ossobuco 1 large onion 1\/2 cup of dry white wine 2 tablespoons of wheat flour 5 sage leaves (or one bay leaf) 50 g of butter 350 ml of broth (meat or poultry) Salt and ground black pepper Extra virgin olive oil 1 tablespoon of chopped parsley 1 tablespoon of lemon zest 1 clove of garlic (optional) Remember: At the end of the article you\u2019ll find the complete recipe sheet with detailed cooking and preparation times. How to Prepare Ossobuco Milanese Style First Steps and Onion Care Chop the onion into thin pieces and saut\u00e9 it over low heat with a splash of olive oil and the butter. Add a pinch of salt and pepper to enhance the flavor. Let it cook until it starts to brown but doesn\u2019t burn. The trick is to control the caramelization, as it contributes flavor without making the dish bitter. Seal the Meat and Keep It from Deforming Make small cuts in the outer membrane of the ossobuco so it doesn\u2019t curve when searing. Lightly flour the meat (shake off the excess) and seal it in the same pan where you saut\u00e9ed the onion. If you want a stronger flavor, add a few sage leaves for aroma. Add the Wine and Broth When the meat starts to brown, pour in the half cup of dry white wine and let the alcohol evaporate. Add the reserved onion and half the broth. Cook over medium-low heat for about 30 minutes with the lid on, making sure it doesn\u2019t dry out. Then, flip the ossobuco and add the rest of the broth, continuing to cook another 25 or 30 minutes or until the meat is very tender. The Final Touch: Gremolata and Serving Suggestions Gremolata to Crown the Ossobuco Mix the parsley, lemon zest, and finely chopped garlic. This is the classic gremolata, a fresh topping that offers a wonderful contrast to the silky texture of the ossobuco. Serve it piping hot, and just before bringing it to the table, sprinkle the gremolata on top. Traditionally, it\u2019s served with Milanese-style risotto, but it\u2019s also spectacular with a nice piece of bread to soak up the sauce. Tips and Advice for a Perfect Ossobuco Strategic Incisions Make small cuts in the outer fat so the ossobuco doesn\u2019t \u201ccurl up\u201d during cooking. That way, it cooks evenly. Measured Caramelization Saut\u00e9 the onion carefully: if it burns, it becomes bitter. If you let it caramelize slowly, you get a delicious base. Gremolata to Your Taste The original recipe includes garlic, but if you\u2019d rather skip it (or have to work the next day &#x1f609;), just leave it out. Lemon and parsley alone provide that fresh touch that characterizes ossobuco Milanese style. Frequently Asked Questions What is the traditional side dish for Ossobuco Milanese Style? The most typical way is serving it with Milanese-style risotto (saffron rice). It\u2019s also great with polenta or simple mashed potatoes. Can sage be replaced? Of course. Bay leaf or rosemary are good options if you don\u2019t have sage on hand. Each herb will add a different note to the sauce. How long should I cook it to make it really tender? Ossobuco needs at least 1 hour and 30 minutes at medium-low heat. If it\u2019s still tough, extend the cooking time by adding more broth or water. Can I make the gremolata with lime? Ideally, use a lemon without added wax, but if you can\u2019t find one, lime is acceptable. Its flavor, however, is less intense. Is it possible to cook this in a pressure cooker? Yes, shorten the cooking time to around 35\u201340 minutes. Then check if the meat is tender and adjust salt and pepper accordingly. Related Recipes You\u2019ll Love Risotto Milanese Style: the perfect complement to this dish, featuring all the aroma of saffron. Some articles are also available in English. Veal Milanese: the authentic cotoletta alla milanese, a classic breaded cut of juicy and crispy meat, prepared in clarified butter. Some articles are also available in English. Beef Stew with Potatoes and Peas: a comforting slow-cooked beef stew, where the meat becomes tender and infused with flavor, perfect for cold days. Some articles are also available in English. Enjoy Your Ossobuco! And that\u2019s our recipe for ossobuco Milanese style. A dish that combines tradition, flavor, and the joy of home cooking. If you liked this recipe, subscribe to my YouTube channel and follow me on Instagram to discover more authentic Italian cooking. Leave me your comment and share your photos! Buon appetito! One of the most emblematic dishes of Lombard cuisine: ossobuco (or osobuco) Milanese style. There was a time when it was considered humble food for using cuts with nerve and collagen, but nowadays it has become a true delicacy that conquers even the most demanding palates. The secret lies in slow cooking, careful seasoning, and that vibrant touch of gremolata, which provides freshness and an unforgettable citrus nuance. This tradition comes from the Lombardy region, home to one of Italy\u2019s richest and most authentic cuisines.<\/p>\n","protected":false},"author":1,"featured_media":13921,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[389,732],"tags":[1752,694,501,1383,502,1754,1384,1753],"class_list":["post-13939","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-second-courses","tag-broth","tag-butter","tag-garlic","tag-lemon","tag-onion","tag-ossobuco-en","tag-parsley","tag-sage"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ossobuco Milanese style: The italian classic that captivates Spain ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"I\u2019ll show you how to 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