Pasta alla genovese
- 4 h 40 min
"This is a dish that you have to give to the Milanese, being a specialty of Lombard cuisine. So I intend to describe it without any pretense, for fear of being mocked". This is how Pellegrino Artusi introduces the recipe of the Milanese-style ossobuco in the first recipe book in the history of Italian cuisine: a representative dish that seems to date back as far as the Middle Ages, characterized by a particular cut of meat made extremely tender by the long cooking time and the presence of the marrow, which dissolves and makes the preparation even more succulent. Another distinctive feature of ossobuco a la Milanese is the added gremolata, chopped parsley and garlic scented with lemon peel that completes and enhances the flavor of the veal. Usually proposed as a single dish together with the inevitable risotto with saffron, ossobuco alla Milanese can also be served as a tasty second course, perhaps in the version with peas or accompanied by a nice portion of polenta. We too, like Artusi, choose to present our version of the Milanese-style ossobuco in a simple and unpretentious way... we let the taste speak for itself and take you on a journey through the traditional flavors of this territory.
To make the Milanese-style ossobuco, first prepare the meat broth that you will use to cook the veal shanks, then peel the onions and cut them into flakes 1. Heat half of the oil in a pan, add the onions 2 and cook for about 5 minutes over medium-high heat, then blend with half of the white wine 3 and cook for another 10 minutes.
Once they are browned 4, remove the onions from the pan that you will also use to cook the veal shanks 5 and set them aside. Now take the veal shanks and, using a pair of scissors, make 3 incisions in the connective tissue of each one to prevent them from curling during cooking 6.
Pour the flour into an ovenproof dish and season with salt 7 and pepper, then stir with a spoon. Flour the veal shanks on both sides 8 and tap them gently to remove any excess flour 9.
Pour the remaining oil into the pan you cooked the onions in, add the butter 10 and let it melt, then place the veal shanks inside and brown them over medium-high heat without touching them 11. After about 4 minutes turn them over gently and you will see that a delicious crust has formed on the outside 12.
Brown the veal shanks on the other side for about 2 minutes, then blend with the remaining wine 13 and let it evaporate. At this point add the broth so that it almost covers the meat 14, then add the onions 15 and lower the flame.
Cover with a lid 16 and cook over medium-low heat for 35 minutes. In the meantime, peel the garlic cloves and remove the core 17, then boil them in boiling water for 2 minutes 18: this way the taste of the garlic will be less strong, but if you prefer you can omit this step.
After 35 minutes of cooking, turn the veal shanks 19 over very gently, cover again with the lid 20 and continue cooking for another 25 minutes. In the meantime, wash the parsley and chop it finely together with the blanched garlic cloves 21.
When cooked, turn off the heat and add the chopped parsley and garlic in the pan, then flavor with the grated rind of a whole lemon 23: your Milanese-style ossobuco is ready to be served and enjoyed 24!
The Milanese-style ossobuco can be stored in the refrigerator for one day in an airtight container. Freezing is not recommended.
The Ossobuco Milanese (Braised veal shanks) are traditionally served with saffron risotto but are also excellent with a simple risotto with Parmesan cheese. Keep in mind that the cooking time will vary according to the veal shanks: if their weight is less than indicated, the cooking time will be shorter. If you want to make the version with peas, you can add them about ten minutes before the end of cooking.