Milanese Osso Buco

Name: Milanese Osso Buco
Cuisine: European, Italian, Mediterranean
Ingredients: 6 tablespoons/80 g butter; ½ onion, chopped; 4 osso buco (2-inch/-cm thick rounds of veal shank); all-purpose (plain) flour, for dusting; 5 tablespoons dry white wine; ¾ cup/175 ml Meat Stock; 1 celery stalk, chopped; 1 carrot, chopped; 2 tablespoons tomato paste (purée); salt; freshly ground black pepper; finely grated rind of ½ unwaxed lemon (see above); 1 large fresh flat-leaf parsley sprig, finely chopped

3 steps

Updated at: Wed, 16 Aug 2023 20:14:40 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories595.7 kcal (30%)

Total Fat28.7 g (41%)

Carbs8.8 g (3%)

Sugars2.7 g (3%)

Protein69.3 g (139%)

Sodium603.5 mg (30%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

80gbutter

0.5onion

chopped

4osso buco

2-inch/-cm thick rounds of veal shank

all-purpose flour

plain, for dusting

5 tablespoonsdry white wine

2 tablespoonstomato paste

purée

salt

freshly ground black pepper

For thegremolata

0.5unwaxed lemon

finely grated rind of

1 sprigflat-leaf parsley

large, fresh, finely chopped

Instructions

Step 1

Melt the butter in a large pan, add the onion, and cook over I heat, stirring occasionally, for s minutes.

Step 2

Dust the veal with flour, add to the pan, and cook over high hi turning frequently, until browned all over. Season with salt ar pepper and cook for an additional few minutes, then pour in wine and cook until it has evaporated.

Step 3

Add the stock, celery, and carrot, lower the heat, cover, and simmer for 30 minutes, adding more stock, if necessary.Mix the tomato paste (purée) with 1 tablespoon hot water in a bowl and stir into the pan.Prepare the gremolata by combining the lemon rind and parsley in a bowl, add the mixture to the veal, turn carefully, and cook for another s minutes.