Osso Bucco alla Milanese using a Moulinex i-Companion
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Osso bucco, a dish that translates to 'bone with a hole,' hails from the sun-kissed kitchens of Northern Italy, where it has been a beloved staple since the 19th century. This delightful dish features tender veal shanks braised to perfection, allowing the marrow to melt into the rich sauce, creating a symphony of flavors that will dance on your taste buds. Traditionally served with gremolata—a zesty mix of parsley, garlic, and lemon zest—Osso bucco is not just a meal, but an experience that transports you to Italian trattorias where family and food are the heart of the home. Fun fact: many believe that the best osso bucco is made with a good glass of white wine in the pot and another for the chef—because cooking should always come with a side of joy!
Ingredients
- 20 g Flour t55
- 50 g Olive oil
- 20 g Butter
- 800 g Veal shank
- 100 g Onion
- 80 g Carrot
- 50 g Celery branch
- 100 g White wine
- 20 g Tomato puree
- 200 g Beef broth
- 1 Bay leaf
- 2 g Clove of garlic
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 20 g Lemon zest
- 30 g Fresh parsley
Steps
Osso Bucco
- Coat 20 g of flour t55 in a bowl.
- Dredge the Veal Shank in Flour T55
- Add 30 g of olive oil, 20 g of butter in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
- Add 800 g of veal shank in the food processor bowl.
- Mix manual: 10:00min / 120°C / Speed 1 in inverse.
- Transfer the content of the food processor bowl in the bowl.
- Setaside the preparation content at the bowl.
- Add 100 g of onion, 80 g of carrot, 50 g of celery branch in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 20 g of olive oil in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
- Add 100 g of white wine in the food processor bowl.
- Mix manual: 2:00min / 100°C / Speed 1. Filler cap open
- Add 20 g of tomato puree, 200 g of beef broth, 1 bay leaf, 2 g of clove of garlic, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Transfer the content of the bowl in the food processor bowl.
- Mix manual: 50:00min / 100°C / Speed 1 in inverse.
Gremolata
- Add 20 g of lemon zest, 30 g of fresh parsley in the food processor bowl.
- Mix chop: 3sec / 0°C / Speed 7.
Osso Bucco
- Serve Hot.
- Garnish with the Gremolata
