"Veal Ossibuchi Milanese" recipe

“Veal Ossibuchi Milanese” recipe

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Total Cost: UK/£ 11,21*

Cost/portion: UK/£ 3,74*

Utensils you will need

One bowl or plate
One chef knife or a filleting knife
One frying pan with its lid
One pestle and mortar
One potato peeler
One zester
One chopping board
One spoon
One spatula
Cooking string
Kitchen paper

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Lemon zest - 1 [part 1 of 2]

  • Parsley sprigs - 20gr

  • "Suited garlic”cloves - 4 [part 1 of 3]

  • Butter - 40gr [part 1 of 3]

  • Black pepper corns - 3gr

  • Veal ossibuchi - 4

  • Plain flour - 70gr

  • Butter - 10gr [part 2 of 3]

  • Salt - 2gr [part 1 of 2]

  • Dry white wine - 350ml

  • "Suited garlic”cloves - 1 [part 2 of 3]

  • Butter - 20gr [part 3 of 3]

  • "Suited garlic”cloves - 1 [part 3 of 3]

  • Salt - 1gr [part 2 of 2]

  • Lemon zest- 1 [part 2 of 2]

  • Tomato purée - 10gr

Instructions

  • 1.
    Flavouring the butter base and crushing the black pepper

    • Lemon zest- 1 [part 1 of 2]
    • Parsley sprigs - 20gr
    • Garlic cloves - 4 [part 1 of 3]
    • Butter - 40gr [part 1 of 3]
    • Black pepper corns - 3gr

      Thoroughly wash the parsley under fresh running water and dry it gently with a kitchen towel. Separate the leaves form the stalks, then make a small bunch with these using some cooking string and set aside. Wash the lemons and peel half of its zest with a potato peeler. Set aside (step 1 - pic. A).
      Put the frying pan over a minimum heat with 4 garlic cloves, 40gr of butter, the lemon zest and the bunch of parsley stalks (step 1 - pic. B).
      Finely crush the black pepper with pestle and mortar (step 1 - pic. C).

  • 2.
    Dusting, searing and cooking the ossibuchi

    • Veal ossibuchi - 4
    • Plain flour - 70gr
    • Butter - 10gr [part 2 of 3]
    • Salt - 2gr [part 1 of 2]

      Dry the ossibuchi with kitchen papper (step 2 - pic. A).
      Dust the ossibuchi with flour and scroll off any excess. If needed, tie up the ossibuchi with cooing string in order to maintain their shape while cooking. (step 2 - pic. B).
      Set the heat to a medium high power and when the butter starts foaming slightly, add the ossibuchi. Let them sear on a side, then turn them (step 2 - pic. C).
      Let them sear and brown lightly on the other side, then season them with salt and salt (step 2 - pic. D).
      Turn them again, season them and add 10gr of butter (step 2 - pic. E).

  • 3.
    Braising the ossibuchi with white wine

    • Dry white wine - 350ml
    • Garlic cloves - 1 [part 2 of 3]
    • Salt - 1gr [part 2 of 2]

      Take off the exhaust garlic cloves and parsley stalks (step 3 - pic. A).
      Add a third of the dry white wine and one new garlic clove. Let the wine boil foe a couple of minutes, then cover with a lid and lower the heat to the minimum. Let them cook for about 10minutes (step 3 - pic. B).
      Uncover and take off the cooking strings from all of them: they should hold the shape easily from now on (step 3 - pic. C).
      Turn the ossobuchi and add another third of the white wine, then cover and let cook for another ten minutes (step 3 - pic. D).
      Repeat this another time and let the ossibuchi braise gently.

  • 4.
    Making the “gremolada”

    • The parsley leaves
    • Butter - 20gr [part 3 of 3]
    • Garlic cloves - 1 [part 3 of 3]
    • Lemon zest- 1 [part 2 of 2]

      While the ossibuchi are cooking, prepare the “gremolada”. Finely mince the parlsey leaves. Grate the zest of one lemon, peel one garlic clove and grate it too (step 4 - pic. A).
      Put the 20gr of butter into a small bowl or a plate and work it with a spatula or a spoon till soft and creamy. Then add the parsley and the lemon zest to it. Set aside (step 4 - pic. B).

  • 5.
    Adding the tomato purée and the “gremolada”

    • Tomato purée - 10gr
    • The “gremolada”

      Uncover the frying pan and while reducing the sauce for another five or ten minutes, add the 10gr of tomato purée. Stir evenly and baste the ossibuchi (step 5 - pic. A).
      A couple of minutes before serving, take the pan away from the heat and add the “gremolada”. Let the butter melt with the heat, stir evenly and baste the ossibuchi (step 5 - pic. B).

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Instructions

  • 1.
    Flavouring the butter base and crushing the black pepper

    • Lemon zest- 1 [part 1 of 2]
    • Parsley sprigs - 20gr
    • Garlic cloves - 4 [part 1 of 3]
    • Butter - 40gr [part 1 of 3]
    • Black pepper corns - 3gr

      Thoroughly wash the parsley under fresh running water and dry it gently with a kitchen towel. Separate the leaves form the stalks, then make a small bunch with these using some cooking string and set aside. Wash the lemons and peel half of its zest with a potato peeler. Set aside (step 1 - pic. A).
      Put the frying pan over a minimum heat with 4 garlic cloves, 40gr of butter, the lemon zest and the bunch of parsley stalks (step 1 - pic. B).
      Finely crush the black pepper with pestle and mortar (step 1 - pic. C).

  • 2.
    Dusting, searing and cooking the ossibuchi

    • Veal ossibuchi - 4
    • Plain flour - 70gr
    • Butter - 10gr [part 2 of 3]
    • Salt - 2gr [part 1 of 2]

      Dry the ossibuchi with kitchen papper (step 2 - pic. A).
      Dust the ossibuchi with flour and scroll off any excess. If needed, tie up the ossibuchi with cooing string in order to maintain their shape while cooking. (step 2 - pic. B).
      Set the heat to a medium high power and when the butter starts foaming slightly, add the ossibuchi. Let them sear on a side, then turn them (step 2 - pic. C).
      Let them sear and brown lightly on the other side, then season them with salt and salt (step 2 - pic. D).
      Turn them again, season them and add 10gr of butter (step 2 - pic. E).

  • 3.
    Braising the ossibuchi with white wine

    • Dry white wine - 350ml
    • Garlic cloves - 1 [part 2 of 3]
    • Salt - 1gr [part 2 of 2]

      Take off the exhaust garlic cloves and parsley stalks (step 3 - pic. A).
      Add a third of the dry white wine and one new garlic clove. Let the wine boil foe a couple of minutes, then cover with a lid and lower the heat to the minimum. Let them cook for about 10minutes (step 3 - pic. B).
      Uncover and take off the cooking strings from all of them: they should hold the shape easily from now on (step 3 - pic. C).
      Turn the ossobuchi and add another third of the white wine, then cover and let cook for another ten minutes (step 3 - pic. D).
      Repeat this another time and let the ossibuchi braise gently.

  • 4.
    Making the “gremolada”

    • The parsley leaves
    • Butter - 20gr [part 3 of 3]
    • Garlic cloves - 1 [part 3 of 3]
    • Lemon zest- 1 [part 2 of 2]

      While the ossibuchi are cooking, prepare the “gremolada”. Finely mince the parlsey leaves. Grate the zest of one lemon, peel one garlic clove and grate it too (step 4 - pic. A).
      Put the 20gr of butter into a small bowl or a plate and work it with a spatula or a spoon till soft and creamy. Then add the parsley and the lemon zest to it. Set aside (step 4 - pic. B).

  • 5.
    Adding the tomato purée and the “gremolada”

    • Tomato purée - 10gr
    • The “gremolada”

      Uncover the frying pan and while reducing the sauce for another five or ten minutes, add the 10gr of tomato purée. Stir evenly and baste the ossibuchi (step 5 - pic. A).
      A couple of minutes before serving, take the pan away from the heat and add the “gremolada”. Let the butter melt with the heat, stir evenly and baste the ossibuchi (step 5 - pic. B).

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