Ossobuco alla milanese

Name: Ossobuco alla milanese
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 4 Onions; 5 Garlic cloves; 4 Carrots; 300 g Celery; 4 Slices of beef leg (approx. 350 g each); 7-10 Tbsp salt and pepper; 4 TABLESPOONS Flour; 3 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 3 Branch/s Rosemary; 3 Bay leaves; 300 ml dry white wine; 2 TEASPOONS Vegetable broth (instant); 200 g Risotto rice; 1 little box Saffron; 50 g grated parmesan; 1 Organic Lemon; 1 collar Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

Much too good for soup meat: slices of beef leg yield, gently braised, a hearty autumn meal. Plenty of vegetables and the boiled marrow of the bones make for an aromatic sauce

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

4 Onions
5 Garlic cloves
4 Carrots
300 g Celery
4 Slices of beef leg (approx. 350 g each)
7-10 Tbsp salt and pepper
4 TABLESPOONS Flour
3 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
3 Branch/s Rosemary
3 Bay leaves
300 ml dry white wine
2 TEASPOONS Vegetable broth (instant)
200 g Risotto rice
1 little box Saffron
50 g grated parmesan
1 Organic Lemon
1 collar Parsley

Directions

1
Peel 3 onions and 3 garlic cloves. Peel or clean and wash the carrots and celery. Dice everything finely.
2
Rinse the meat, dab dry and if necessary cut the skin at the edge several times. Season with salt and pepper and turn in flour.
3
Heat 2 tablespoons of oil in a large frying pan. Fry the meat in it for about 2 minutes on each side. Take out. Fry the vegetable, onion and garlic cubes in the frying fat. Add tomato paste and sauté briefly. Season with salt and pepper. Wash the rosemary. Add 2 sprigs of rosemary and bay leaf to the vegetables. Deglaze with 200 ml white wine and 600 ml water. Add leg slices again. Cover and stew on the stove for about 2 1⁄2 hours.
4
For the risotto, boil 400 ml water. Stir in stock. Peel 1 onion and chop finely. Heat 1 tablespoon of oil in a pot and fry the onion until transparent. Add rice and saffron, sauté briefly. Pour 100 ml wine and let it evaporate. Add hot broth until the rice is covered. As soon as the rice has absorbed the broth, pour on hot broth again and again. Simmer the rice open for about 20 minutes until it is creamy. Stir frequently. Stir the cheese into the risotto. Season to taste with salt and pepper.
5
For the Gremolata, wash the lemon and finely grate the rind. Wash the parsley and chop finely with the rest of the rosemary. Peel and chop 2 garlic cloves. Mix everything. Season with salt and pepper. Arrange risotto, meat and vegetables with sauce. Sprinkle with the Gremolata.