Osso buca alla milanese (Osso buco from Milan)

Ingredients for Osso buca alla milanese (Osso buco from Milan)

Instructions for Osso buca alla milanese (Osso buco from Milan)

To prepare the Osso buca alla milanese (Osso buco from Milan) recipe, please follow these instructions:

Turn the meat in a mixture of flour, salt and pepper. Heat the oil and butter, and Brown links on all pages. Turn down the heat, and add the carrot, cut into strips, the chopped onion and parsley, and cook everything together for a moment, then add tomato puree, lemon peel, garlic and wine, the lid is on, and the right småsnurrer for at least 1 hour, occasionally you have to add a little water. Take the meat up, si the sauce, and pour it over the meat. If you want much sauce, one can get a little more water during cooking, but in this case the sauce be smoothed over with a little maizenamel.

Osso bucco, who is the most tradition-rich right in the Milanese cuisine, should be accompanied by rice or spaghetti. Marrow in the legs is one of the Court's biggest attractions. Small spoons shall be laid on the table, so you can take the marrow out of the bones. It can be eaten as is, or you can mix it up in the sauce.