Veal Ossobuco Top Quality
This product is cut and weighed fresh when you order, exact price will be confirmed once it is weighed. These items are not kept in stock they are ordered and arrive fresh from Italy twice per week.

Veal Ossobuco Top Quality

HK$420

Estimated price per Pack

Veal Ossobuco with medium/small bone size. Maremmana beef is a red meat from Italy and is identifiable by its great taste, typical brilliant red color and excellent nutritional-dietetic characteristics. The lipids contained are mostly of the long-chain type, including omega-3. The Omega-3 fatty acids have been shown to lower the risk of heart attacks.

OSSOBUCO MILANESE STYLE:

Ingredients: 4 veal shanks with marrow bone, weighing about 10-12 oz (300-350 g) each, 1 small onion, Pepper / salt, 3,5 tbsp (50 g) of butter, 1 glass of dry white wine, About 4 cups (1 lt) of meat broth, ½ cup (50 g) of flour, 2-3 tbsp of extra virgin olive oil, 1 lemon, 1 clove of garlic, 1 clump of parsley.

First of all, peel and finely chop the onion, then take a pan large enough to contain the 4 veal shanks and put in the oil, 2-3 tablespoons, the butter and the chopped onion. Let it soften on a very low flame for at least 10-15 minutes; it means that the onion shouldn't brown, but stay light coloured and turn transparent. Now we can move on to our ossobucos: if there is, remove the tough skin, while, with regard to the skin surrounding the meat, cut it in several spots to keep from curling; on the contrary, leave it whole if you think the meat would flake apart. After that, roll them in flour on both sides.

Once the onion has softened, add the shanks and brown on both sides. Now add the white wine... let it evaporate, and when it's all evaporated add the broth, little by little, cover with a lid, and cook the ossobucos for at least an hour, an hour and a half, until tender. I remind you that according to a common variant, you can add also some tomato puree.

60-90 min. -- low heat

5 minutes before the end of cooking, it's time to add the gremolada, that is a mix of chopped parsley, garlic and grated lemon zest, so pour them in... stir a little bit and let the ossobucos cook together with the gremolada for 5 minutes more.

Our wonderful ossobuco Milanese style is finally ready. You can serve it with the classic saffron risotto or with a creamy polenta.

Average User Ratings.

We cooked these on New Year's Eve and they turned out perfectly. Great for a dinner party. We will order again!

By Tim Meade

Cooked Osso Bucco with Milanese Risotto last night, my family demolished it and demanded i order more. This is awesome and a must buy - just leave some for me!

By Matthew Caddick

Splendid! Perfectly tender, with excellent bone marrow. Ensure you have a gremolata to finish the sauce. Definitely a must order!

By Stephane Alcaraz

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