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Ossobucco alla Milanese recipe by Ferran Adrià
Ferran Adrià's Ossobuco alla Milanese is a traditional Italian dish where the tender meat melds with an aromatic soffritto, enriched with a touch of white wine and made creamy thanks to the fresh gremolata.
veal
stew
main dish
italian
traditional
Ingredients
Servings:
2

Ingredients

  • 2 persones6 people
  • 2 pieces6 pieces of 250 grams
  • 2 tablespoons100 grams
  • a pinch
  • 1 tablespoon3 tablespoons
  • 1 2
  • 1 clove3 cloves
  • 1 tablespoon3 tablespoons
  • 2 fulles4 leaves
  • 80 ml240 ml
  • 1 tablespoon3 tablespoons
  • 2 tablespoons3 tablespoons
  • 1 tablespoon3 tablespoons
  • 1 clove3 grains
  • 1 3
  • 1 3
  • 1 tablespoon2 tablespoons
  • teaspoon
Nutritional Information

Per Serving (Approx.)

Calories
3 kcal
Protein
0 g
Fat
0 g
Carbohydrates
1 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Dice the carrot, celery, garlic, and onions into small pieces. Set aside.
  • Season the ossobuco pieces evenly with salt and lightly flour them.
  • In a pot with half of the hot butter, brown the ossobuco on both sides until golden, for about 4-5 minutes per side.
  • Transfer the browned pieces to an oven-safe tray and set them aside.
  • In the same pot, add the remaining butter and a little olive oil, and on low heat, sauté the diced carrot for 1 minute until it begins to soften.
  • After one minute, add the chopped onion, garlic, and celery, along with the bay leaves, and continue sautéing over moderate heat for 10 minutes, stirring occasionally until well softened.
  • Add the white wine to deglaze, stirring constantly for about 2 minutes to evaporate the alcohol.
  • Next, incorporate the tomato sofrito and cook for 10 minutes to blend the flavors well.
  • Then, add water or meat broth to cover the contents and let cook for another 5 minutes to integrate all the flavors.
  • Transfer this broth to the tray with the ossobuco pieces and pour it over them so they are well covered.
  • Cook the ossobuco in the oven at 200 ºC for 2 hours, covered with aluminum foil to retain moisture.
  • Meanwhile, let's prepare the gremolata sauce:
  • Finely chop all the ingredients for the gremolata and mix them in a bowl.
  • Let the gremolata rest for 30 minutes for the flavors to meld.
  • When removing the ossobuco from the oven, pour the gremolata sauce over it just before serving to add freshness and aroma.
Recommendations & Tricks
  • For 6 people, use 6 pieces of ossobuco, each weighing 250 grams, ensuring the pieces are of uniform size to guarantee even cooking.
  • Melt 100 grams of butter over medium heat in a wide, thick-bottomed pot to prevent burning.
  • Add a bit of olive oil, just enough to lightly cover the bottom of the pot, so the butter does not burn.
  • Finely chop the carrot and add 3 tablespoons to the pot, cooking over low heat to release the flavors.
  • Peel 3 cloves of garlic and gently crush them with the side of the knife before adding to the pot, to better release their aroma.
  • Finely chop the celery and add 3 tablespoons, stirring regularly to prevent excessive browning.
  • Add 4 bay leaves, lightly pressing them between your fingers to release their essential oils.
  • Incorporate 240 ml of good quality dry white wine, and let it reduce over medium heat for a few minutes.
  • Add 3 tablespoons of tomato sauce, ensuring it is well integrated with the other ingredients before continuing with the cooking.