Recipes
Osso Bucco Alla Milanese
Recognizable dish from the Northern part of Italy, osso bucco (“bone hole”) chooses risotto milanese (with parmesan cheese and saffron), mashed potatoes or dumplings as its side dish, and before serving it is poured with aromatic gremolade.
| Preparation time | 1 h 50 min |
|---|---|
| Demanding |  |
| Energetic value | 908 kcal / 3795 kJ |
| Table of nutritive values | |
Ingredients
 | 4 |
|---|---|
| 30 g | butter |
| 4 tablespoons | olive oil |
| 50 g | onion |
| 1 | garlic clove |
| 60 g | carrot |
| 1 | celery stalk with leaves (60 g) |
| 4 | steaks of veal knuckle 3 – 5 cm thick (1.2 kg) |
| 30 g | white flour rough milled |
| salt | |
| ground black and white pepper | |
| 120 ml | white wine |
| 800 g | Pealed tomatoes |
| 1/2 teaspoon | of chopped fresh thyme |
| 1 tablespoon | chopped parsley |
| 1 | bay leaf |
| 1 tablespoon | lemon rind cut into strips |
| 2 tablespoons | Vegeta |
| For gremolade: | |
| 1 tablespoon | finely chopped lemon rind |
| 1 | garlic clove |
| 2 tablespoons | chopped parsley |
| 1/2 teaspoon | of chopped fresh thyme |
Preparation
- Heat butter and 2 tablespoons of olive oil, add finely chopped onion, pressed garlic, finely chopped carrot and celery and sauté for 5 – 10 minutes.
- Roll the meat in flour, fry on the remaining oil until golden and arrange it over the sautéed vegetables, add salt and pepper.
- To the oil you used to fry meat pour wine and boil shortly. Add mashed peeled tomatoes in liquid, thyme, parsley, bay leaf, lemon rind, Vegeta and boil shortly.
- Prepared tomato pour over the meat and vegetables. Stir in the covered pan on slow fire for at least an hour, with occasional turning and slight shaking of the pan.
- For gremolade shortly fry lemon rind, chopped garlic, parsley and thyme.
- Veal knuckle in the sauce sprinkle with gremolade immediately before serving.
Serving
Serve with mashed potatoes or risotto milanese.
Advice
Before frying them, sink lemon strips in a boiling water for 1 – 2 minutes.
This meal can be frozen
Freezing: Prepare Osso bucco till step 5, chill well and freeze in an appropriate dish.
Unfreezing: Leave in a refrigerator over night, put into a dish, cover and heat up for 30 minutes. Finish from step 5 onwards.
Durability: to 60 days.
Nutritional values
Energetic and nutritional values have been calculated per meal.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | men* | |||
| Total proteins | g | 93,15 | - | - |
| Total carbohydrates | g | 49,25 | - | - |
| Total fat | g | 36,85 | - | - |
| Diet fibres | g | 9,97 | - | - |
| Cholesterol | mg | 211,43 | - | - |
| Vitamin A | IU | 9512,52 | 238 | 190 |
| Niacin | mg | 38,81 | 277 | 194 |
| Vitamin C | mg | 95,97 | 128 | 107 |
| Vitamin D | IU | 34,20 | 17 | 17 |
| Magnesium | mg | 189,36 | 63 | 47 |
| Phosphor | mg | 849,11 | 106 | 106 |
| Potassium | mg | 3171,26 | 86 | 86 |
| Sodium | g | 3,57 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
