Ossobuco a la Milanesa: The Italian classic that captivates Spain
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’s richest and most authentic cuisines.
Servings: 2
Calories: 450kcal
Ingredients
- 2 generous cuts of ossobuco
- 1 large onion
- 1/2 cup of dry white wine
- 2 tablespoons of wheat flour
- 5 sage leaves or 1 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 optional clove of garlic
Instructions
- Chop the onion into thin pieces and sauté it over low heat with olive oil and butter. Add salt and pepper and let it cook without burning.
- 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.
- Add sage to enhance the flavor if desired.
- 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.
- Flip the meat, add the remaining broth, and continue cooking another 25 or 30 minutes, or until it’s very tender.
- Mix the parsley, lemon zest, and chopped garlic for the gremolata, and sprinkle right before serving.
Video
Notes
Make incisions in the outer fat so the ossobuco doesn’t curl.
Watch the onion’s caramelization so it doesn’t turn bitter.
Add or skip the garlic in the gremolata as you prefer.
Serve with Milanese-style risotto or a piece of bread to enjoy the sauce.
Watch the onion’s caramelization so it doesn’t turn bitter.
Add or skip the garlic in the gremolata as you prefer.
Serve with Milanese-style risotto or a piece of bread to enjoy the sauce.