Ossobuco alla Milanese is a real Italian classic that is worthy of its heritage. Soft fall of the bone veal shins in a rich tomato sauce is topped with refreshing gremolata for the kick. The bone marrow enriches the sauce and when spread over the meat it is a marriage made in heaven.
Servings: 6 people
Ingredients
voor de kalfs schenkel
- 4 veal shin slices
- 100 gram flour
- 50 gram butter
For the tomato sauce
- 4 fresh tomatoes
- 250 gram passata
- 250 ml veal or chicken stock
- 5 gram thyme
For the gremolata
- 1 lemon
- 1-2 cloves garlic
- 10 gram parsley
Instructions
For the tomato sauce
- Peel the tomatoes and blender with a hand blender, pass them through a fine-mesh sieve into your passata.
For the veal shin
- Season the shins with pepper and salt and dust them on both sides with the flour.
- Heat a large pan with a splash of oil and roast the shins on both sides till they are golden brown. Remove any excess oil and lower the heat.
- Add the butter and bask the shins for 5 minutes.
- Add the tomato sauce and thyme and bring it to a simmer. Cover the pan with a lid and braise the shins at 180°c for 2 hours until they are completely cooked and fall off the bone.
- Once cooked, remove any access fat that sits on top of the sauce and add a drop of water if the sauce dried up too much. Finish with the gremolata just before serving.
For the gremolata
- Grate the lemon skin and the garlic.
- Wash, dry, and chop the parsley.
- Mix the lemon zest, garlic, and parsley to make the gremolata.