Name: Braised Veal Shank Milanese Style
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 Portionen
Ingredients: 1400 g Veal shank in slices (Ossobuco); to taste Salt; to taste Pepper; 1 piece small Onion; 50 g Butter; 3 tbsp Olive oil; 50 g Wheat flour Type 405; 250 ml White wine; 500 ml Veal stock; 1 bunch smooth Parsley; 1 clove Garlic; 0.5 piece Lemon

Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This recipe for braised veal shank is a true classic of Italian cuisine. The Ossobuco, as it is called in Italy, is traditionally served with gremolata, a mixture of parsley, garlic and lemon zest. I especially like to make this dish in autumn and winter, when it is cold outside and you need something hearty and warming. The preparation takes a little time, but the result is an incredibly tender and aromatic meat that melts in your mouth. Perfect for a festive dinner with friends or family!

Ingredients (12 ingredients)

1400 g Veal shank in slices (Ossobuco)
to taste Salt
to taste Pepper
1 piece small Onion
50 g Butter
3 tbsp Olive oil
50 g Wheat flour Type 405
250 ml White wine
500 ml Veal stock
1 bunch smooth Parsley
1 clove Garlic
0.5 piece Lemon

Preparation (9 steps)

Chop Onion

Thermomix® Setting

3 sec/Speed 5

Peel 1 small onion, quarter it and place it in the mixing bowl. Chop for 3 sec./speed 5.

Sauté Onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 50 g butter and 3 tbsp olive oil to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.

180

Prepare Meat

Rinse 1400 g veal shank in slices (Ossobuco) and pat dry. Cut the meat slightly around the bone, otherwise it will bulge during frying. Season generously with salt and pepper and turn in 50 g wheat flour type 405.

Sear Meat

Sear the prepared meat in a large pan from both sides and then transfer to a roasting pan.

Prepare Sauce

Deglaze the roasting set with 250 ml white wine and let it simmer down a little. Then add 500 ml veal stock and pour over the meat in the roasting pan.

Braising

Close the roasting pan with a lid (leave some air on the side) and braise in a preheated oven at 160°C (top/bottom heat) for about 90 minutes. Swivel the pan from time to time and possibly add some broth so that the meat does not burn.