Ossobuco alla Milanese - traditional recipe from Acquolina in Bocca

Ossobucco alla Milanese is one of those dishes that stays in your heart! Maybe it's because my father often cooked it to see the joy in his family's eyes or maybe it's because, being Milanese by birth, 'ossobuc' runs through my veins ahah but I find it an exceptional gastronomic dish!
A historical Milanese recipe that you cannot fail to try.
I'm waiting for numerous comments, likes and subscriptions to my KZbin channel, and you'll see that you'll find some good ones.... of course, but also some healthy laughs! :-)
See you soon
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Ingredients:
- 2 ossobuchi
- 1 celery
- 1 large carrot
- 1 medium onion
- 300 g tomato pulp
- 1 teaspoon tomato paste
- white wine
- Parsley to taste
- Pepper to taste
- V.O.E. oil to taste
- 1/2 zest of 1 lemon
- Flour to taste (only for flouring)
- 30 g butter (for sautéing)
- 1 L of broth
Procedure:
Bring the stock to the boil.
Heat butter and oil in a large saucepan, then add the chopped mixture (celery, carrots and onions) and sauté over a medium heat for a few minutes. In the meantime flour the ossobuchi, cut the ribs (see min. 4:45 as I forgot to do this before cooking).
Now place the veal shanks in the pan and brown them on both sides; add a little oil if they are too dry.
Once the veal shanks are browned on both sides, pour in a little white wine, let it evaporate and add the parsley; then add the tomato pulp, a tablespoon of tomato paste, a pinch of pepper and cover the veal shanks with the stock...and finally the zest of half a lemon.
Stir everything gently, close with the lid and leave to cook for two to three hours on a low heat (I cooked it for three hours).
About half an hour/three quarters of an hour from the end, check the amount of stock in the pot, so that you can leave the lid open, a little or completely, and allow the excess stock to evaporate.
Be careful using steel pots because you risk burning our ossobuco; I used a cast-iron non-stick pot suitable for long cooking, placed in the smallest cooker over low heat!
Enjoy the recipe and bon appetit!
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