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    You are in: Home / Italian / Osso Bucco Alla Milanese Recipe
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    Osso Bucco Alla Milanese

    Total Time:

    Prep Time:

    Cook Time:

    0 mins

    0 mins

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    Tonkcats's Note:

    Osso Bucco Alla Milanese Categories: Meats, Italian

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut two veal shanks into 2-inch pieces.
    2. 2
      Roll shanks in flour and saute in butter over high heat until brown on all sides.
    3. 3
      Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary.
    4. 4
      Reduce heat, cover and braise for 10 minutes.
    5. 5
      Add white wine. Cover and gently simmer for 2 ho urs.
    6. 6
      The liquid should barely cover the meat. Just before serving, stir in the gremolada.
    7. 7
      This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice.

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    Ratings & Reviews:

    • on March 16, 2006

      55

      This is now one of my family's favorite dishes. I followed the recipe except I used 3 anchovies. Served with orzo and we ate til we couldn't breathe. LOL.. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2004

      55

      This was a Fabulous Recipe! I cooked 4 Veal Shanks so I had to cook quite a bit longer than the recipe called for. I would recommend for you to tie the Veal Shanks so they do not fall apart.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2007

      55

      I've made this several times since I first rated this. Always having used either venison (once having used lamb). I forgot to mention that I did substitute white wine with red table wine, when using wild meat. Makes for really rich juice. As I've mentioned before, this is simply delicious. Easy to make. Even if you have a busy day planned. Put it all together in the morning. Cover and let it braise on low heat for several hours, while your doing shopping or whatever errands etc, then come home pop some rice in the steamer, then you have a very nice dinner in no time. This particularly works well with venison or any wild meat, as it tenderizes the meat really well and turns out moist instead of dry, like wild game tends to be at times. This is a good recipe to impress friends with, too. The name itself is exotic sounding (We're having, "Osso Bucco" tonight. Oooh? Sounds interesting. What is it? Here. Let me plate you up some:-) and the flavors are like no other, with very little effort involved. And most of the ingredients, people who love to cook from scratch, would already have on hand. Thanks again, Toncats. LeeAnn

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Osso Bucco Alla Milanese

    Serving Size: 1 (360 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 855.9
     
    Calories from Fat 80
    44%
    Total Fat 8.9 g
    13%
    Saturated Fat 5.2 g
    26%
    Cholesterol 20.3 mg
    6%
    Sodium 478.5 mg
    19%
    Total Carbohydrate 161.5 g
    53%
    Dietary Fiber 4.0 g
    16%
    Sugars 3.1 g
    12%
    Protein 13.9 g
    27%

    The following items or measurements are not included:

    veal shanks

    lemons, rind of

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