Braised veal - Ossobuco alla milanese with polenta
Ossobuco is a typical dish from Lombardy and a slow food classic of Italian cuisine. The leg of veal is braised slowly on the stove or in the oven. The bone marrow is considered a delicacy. A special fork has even been especially designed for it.
5 from 3 votes
Prep Time 15 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr15 minutesmins
Course Main Course, meat dish
Cuisine Italy, milanese
4 Ossibuchi from veal
approx. ½lvegetable broth
370 gcorn semolinapre-cooked
1.5 lwaterdepending on the packet instructions
Pound the ossibuchi. Make cuts in the edges to prevent the meat from curling during frying. Salt and pepper the ossibuchi and coat in flour. Tap off excess flour and add a little more salt. Heat a large frying pan – preferably metal. Add enough fat to the pan and fry the ossibuchi over a high heat for 4 minutes per side. Then slowly pour in the wine and let it evaporate. Remove the ossibuchi from the pan and set aside.
Immediately fry the cleaned and coarsely chopped onion, carrots and celery in the juices. Season with salt and pepper. Pour in 1 ladle of broth and simmer for 5 minutes until the juices have reduced. Reduce heat. Return ossibuchi to the pan.
Add tomato purée to a little broth (it dissolves better in warm liquid) and mix with the rest of the broth. Pour the liquid into the pan. Cover the pan and let it simmer gently for a good hour. The meat is good when it comes off the bone easily.
Meanwhile, for the germolata, finely chop the garlic and parsley and mix with the grated lemon zest. Cover and leave to stand.
For the polenta, first bring water to the boil. Add salt and stir in the cornmeal. The polenta will be ready in 8-10 (times here depend on the type of flour). Add the butter and Parmesan and stir until creamy. Season with pepper.
When the meat is tender, you can also add some freshly ground pepper to round it off. You can strain or purée the sauce as desired. Serve the ossibuchi on pre-heated plates with the gremolada and creamy polenta.