Ossobuco recipe – original from Italy

Ossobuco is a hearty dish for cold winter days. Literally translated, this traditional Milanese dish means “bone with a hole”. It is served with Milanese risotto, but you can also serve it with potatoes. A special ingredient here is gremolata, a finely chopped mixture of parsley, rosemary (, garlic) and lemon zest, which is either cooked with the meat in the last 10 minutes of the cooking process or sprinkled over the meat on the plate.

Ingredients for 4 people:

• 1 kg 4 slices of veal leg
• 2 tablespoons flour
• 200 g carrots
• 200 g celery
• 6 tablespoons olive oil
• 500 g peeled tomatoes
• ¼ liter meat stock
• ¼ liter white wine
• 1 pinch of sugar
• Salt and pepper

For the gremolata:

• ½ bunch flat-leaf parsley
• Rosemary
• 1 untreated lemon
• 3 garlic cloves

Ossobuco garnished with balsamic vinegar

Preparation of the ossobuco recipe

Wash the veal, pat dry, season with salt and pepper and dredge in flour. Clean, wash and finely dice the vegetables.

Heat the olive oil in a frying pan. Fry the slices of meat on both sides until golden brown. Add the diced vegetables and sauté lightly. Add the tomatoes (with juice if using tinned tomatoes), the meat stock and the white wine.

Heat the olive oil in a frying pan. Fry the slices of meat on both sides until golden brown. Add the diced vegetables and sauté lightly. Add the tomatoes (with juice if using tinned tomatoes), the meat stock and the white wine.

Gremolata:
Finely grate the zest from the lemons. Chop the parsley and rosemary, peel and finely dice the garlic cloves. Mix everything together.

Gustini wishes you bon appétit!