Ossobuco
Braised veal shanks.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Ossobuco likely originated in Milan, Italy, sometime in the 19th century. Its precise origins are somewhat murky, as with many traditional dishes, but it's firmly rooted in Lombard cuisine. It was likely born out of a desire to utilize tougher cuts of meat in a flavorful and resourceful way.
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Ossobuco is deeply embedded in Milanese and Lombard culinary culture, representing a classic example of Italian resourcefulness and celebration of simple ingredients. It's often served as a hearty and satisfying main course, particularly during colder months, reflecting the region's climate and agricultural traditions.
Regional Pride
Ossobuco is a source of regional pride for Milan and Lombardy, often featured prominently on restaurant menus and prepared in homes throughout the area. It's considered a staple of Milanese cuisine.
Sunday Lunch Tradition
Like many braised meat dishes in Italy, Ossobuco is often enjoyed as part of a leisurely Sunday lunch, a time for families to gather and savor traditional meals.
Pairing with Risotto alla Milanese
A classic pairing for Ossobuco is Risotto alla Milanese, a saffron-infused risotto that complements the richness of the veal shank beautifully. The creamy risotto soaks up the flavorful braising sauce, creating a harmonious and satisfying culinary experience.
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Ossobuco is characterized by its rich, savory, and deeply comforting flavors. The braising process transforms the tough veal shank into a tender, gelatinous delight, imbued with the bright acidity of white wine, the sweetness of vegetables, and the herbaceous notes of herbs.
The primary flavor profile revolves around the richness of the veal shank, particularly the marrow within the bone, which contributes a significant amount of unctuousness and umami. White wine provides acidity to balance the richness. Vegetables like onions, carrots, and celery (mirepoix) add sweetness and depth. Tomatoes, often in the form of tomato paste or canned tomatoes, impart a tangy sweetness. Herbs like rosemary, sage, and bay leaf contribute aromatic complexity. Gremolata, a traditional garnish of lemon zest, garlic, and parsley, brightens the dish with its fresh, zesty notes.
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Proper Browning
Thoroughly browning the veal shanks before braising is essential for developing rich flavor. Use high heat and don't overcrowd the pan. Ensure all sides are well-seared to create a flavorful crust.
Low and Slow Braising
Braising at a low temperature for an extended period is key to tenderizing the tough veal shank. Use a Dutch oven or other heavy-bottomed pot to ensure even heat distribution.
Don't Skip the Gremolata
Gremolata is more than just a garnish; it provides a crucial element of brightness and acidity that cuts through the richness of the dish. Freshly prepare it just before serving to maximize its flavor and aroma.
Scoring the Membrane
Score the membrane around the veal shanks to prevent them from curling up during the braising process, ensuring even cooking and a more appealing presentation.
Wine Choice
Use a dry white wine for braising. Something with good acidity such as a Pinot Grigio or a Sauvignon Blanc works well.
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