Ingredientes para Osso Buco Milanese
- 1/2 cup all-purpose flour
- Salt And Pepper
- 4 veal shanks (about 1.5 lbs each)
- Olive Oil
- 2 tablespoons butter
- 1 large chopped carrot
- 1 large chopped onion
- 2 chopped celery stalks
- 2 minced garlic cloves
- 2 bay leaves
- Fresh Marjoram
- Fresh Parsley
- Lemon, Rind Of
- Dry White Wine
- Italian Plum Tomatoes
- Chicken Broth
- Lemon Zest
- Garlic Clove
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Como fazer Osso Buco Milanese
- In a large plastic bag, combine 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 4 veal shanks (about 1.5 lbs each) to the bag and coat thoroughly with the flour mixture.
- Heat 2 tablespoons olive oil in a large, oven-safe skillet over medium-high heat. Brown the veal shanks on all sides, about 3-4 minutes per side.
- Remove the veal from the skillet. Reduce heat to medium, add 2 tablespoons butter, 1 large chopped carrot, 1 large chopped onion, 2 chopped celery stalks, 2 minced garlic cloves, 2 bay leaves, 1 teaspoon dried marjoram, 1 teaspoon dried basil, 1/4 cup chopped fresh parsley, and the zest of 1 lemon.
- Sauté the vegetables for 5 minutes, stirring occasionally, until softened.
- Add 1 cup dry white wine and cook for another 5 minutes, scraping up any browned bits from the bottom of the pan.
- Stir in 1 (28-ounce) can crushed tomatoes and 2 cups beef broth.
- Return the veal shanks to the skillet. Transfer the skillet to a preheated oven at 325°F (160°C). Cover and bake for 2 hours, or until the veal is very tender.
- While the Osso Buco is baking, prepare the gremolata: Combine 1/4 cup chopped fresh parsley, 2 tablespoons grated lemon zest, and 1 clove minced garlic.
- Once cooked, garnish each serving of Osso Buco with a generous spoonful of gremolata and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
22g
Fat
27g
Carbs
5g
