Osso buco alla Milanese
easy
105 mins
105 mins
Ingredients
- 4 medium-sized onions
- 7-10 Tbsp (approx. 250 g)
- 4 Garlic cloves
- 200 g Carrots
- 150 g Celery
- 200 g Leeks (leek)
- 4 discs knuckle of veal (about 200 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Oil
- 3 TABLESPOONS Tomato paste
- 650 ml dry white wine
- 1 can(s) (425 ml) peeled tomatoes
- 1 Bay leaf
- 8 Stem(s) Thyme
- 200 g Risotto rice (Italian round grain rice)
- 2 packages Saffron threads
- 500 ml Vegetable broth (instant)
- 50 g Parmesan cheese
- 7-10 Tbsp grated rind of 1 untreated lemon
- 7-10 Tbsp Flour
Directions
- 1
Onions peel, 3 in rough cubes cut. Peel garlic, dice finely. Peel, wash and dice the carrots. Clean, wash and chop the celery and leek. Wash veal shank slices and dab dry. Season with salt and pepper and turn in flour.
- 2
Heat 3 tablespoons of oil in a roaster. Fry the veal knuckle slices on both sides and remove. Put diced onion and half of the garlic in the roaster and steam. Add the carrots, celery and leek and fry. Stir in tomato paste and add 500 ml white wine. Add the tomatoes, bay leaf and 4 stalks of thyme. Season with salt and pepper. Add veal shank slices to the sauce and braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) covered for about 1 1/2 hours. Finely dice the remaining onion. Heat 1 tablespoon of oil in a saucepan and sauté the onion for approx. 5 minutes at medium heat. Add the rice and saffron and fry. Deglaze with 150 ml white wine.
- 3
Add veal shank slices to the sauce and braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) covered for about 1 1/2 hours. Finely dice the remaining onion. Heat 1 tablespoon of oil in a saucepan and sauté the onion for approx. 5 minutes at medium heat. Add the rice and saffron and fry. Deglaze with 150 ml white wine. Fill up with broth and let it swell covered at low heat for about 15 minutes. Grate parmesan and stir into the risotto, except for 1 tablespoon. Wash 4 stalks of thyme, dab dry and pluck leaves from the stalks. Mix thyme, lemon peel and the rest of the garlic. Arrange veal shank slices with the sauce on a plate. Spread the thyme mixture over it. Add the risotto sprinkled with the remaining parmesan
- 4
Grate parmesan and stir into the risotto, except for 1 tablespoon. Wash 4 stalks of thyme, dab dry and pluck leaves from the stalks. Mix thyme, lemon peel and the rest of the garlic. Arrange veal shank slices with the sauce on a plate. Spread the thyme mixture over it. Add the risotto sprinkled with the remaining parmesan
Nutrition Facts
610 kcal
50 g
16 g
39 g
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