Ok, is probably not the recipe historic Milan, but that of my mother who grew up and lives in Milan. What will change? For example, she does not cook the ossobuco oil and butter, as it should be. He told me without giving me the quantity and so I bring it, but do not worry: it is fairly intuitive. In any case, the cubes must be very abundant, as a side dish in the pot and not just a way to add flavor.
Ingredients
Ossi holes calf
Diced onion, carrots, celery
Flour Lemon Parsley
untreated
white wine broth with vegetables
Tomato paste in a tube Salt, pepper to taste Oil
Preparation Heat oil (or butter if you feel Nordic) in the pan and brown holes in the bones of veal (beef is too hard) that has been floured.
When they are browned on both sides to put the white wine and let it evaporate over high heat.
Add vegetables and cook together for a few minutes.
Season with salt and pepper.
Pour broth (or hot water) to cover holes in the bones.
Add a little 'of tomato paste (to taste is not essential).
Cook at least an hour checking cooking and adding broth if too dry.
When cooked add parsley chopped and grated lemon peel.
Variants
With peas:
After pouring the broth add the peas.
the Milanese
Serve bone holes with saffron risotto (obviously without peas).
Wine
It 's a dish quite mild in taste, better, a light red or white wine with good structure.
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