Ossobuco alla Milanese is one of the pillars of Italian gastronomy, a second course rich in history and flavor rooted in the culinary culture of Lombardy. This dish, originally a humble dish but now recognized worldwide for its excellence, deserves to be known and appreciated in every detail.
The origins and history of ossobuco
The first documented traces of Milanese ossobuco date back to the 19th century, when it was prepared in Milanese taverns as a hearty dish for workers. Originally, the recipe called for “cavallo d’osso,” the less prized cut of meat, which was tenderized and flavorful through long cooking.
The evolution of the recipe over time
Over the years, the recipe has become more refined. The original version didn’t include tomato, which was added later to enhance the dish’s color and flavor. Today, Milanese ossobuco is prepared according to two schools of thought: some bread it and fry it before braising it, and others cook it directly in the pan with the cooking juices.
The ingredients for a perfect ossobuco
The quality of the ingredients is essential to achieving an excellent result. Here’s what you need to prepare an authentic Milanese ossobuco:
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4 veal shanks (4-5 cm thick cut)
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Onion, celery and carrot for the sauté
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dry white wine
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Meat broth
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Peeled tomatoes or tomato paste
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Butter and extra virgin olive oil
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Grated lemon zest
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Parsley
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Garlic
Cutting the meat: a crucial aspect
The cut must be precise and even. The bone should remain in the center of the slice, with the marrow clearly visible. It is the marrow that melts during cooking, making the dish particularly creamy and flavorful.
Preparation step by step
The recipe requires patience and attention, but the result will repay every effort.
