Name: Ossobuco Milanese Style
Total time: 135 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 50 g '00' Mehl; 30 g Butter; 15 g glatte Petersilie; 1500 g Kalbshaxe; 100 g karotte; 10 g Knoblauch; 1 g lorbeerblatt; 30 g Olivenöl; 5 g Orangenschale; 2 g Pfefferkörner; 500 g rindfleischbrühe; 10 g salz; 200 g San Marzano geschälte Tomaten; 80 g Staudensellerie; 5 g Thymian; 150 g Wein; 5 g Zitronenschale; 150 g Zwiebel

Malzemeler

Malzemeler
50 g '00' Mehl
30 g Butter
15 g glatte Petersilie
1500 g Kalbshaxe
100 g karotte
10 g Knoblauch
1 g lorbeerblatt
30 g Olivenöl
5 g Orangenschale
2 g Pfefferkörner
500 g rindfleischbrühe
10 g salz
200 g San Marzano geschälte Tomaten
80 g Staudensellerie
5 g Thymian
150 g Wein
5 g Zitronenschale
150 g Zwiebel

Hazırlanışı

Prepare the veal shanks: Pat dry with paper towels. Make small incisions around the edges of each veal shank to prevent curling during cooking. Season generously with fine sea salt and black peppercorns.

Dredge the veal shanks: Lightly coat each veal shank with "00" flour, shaking off any excess.

Sear the veal: In a large, heavy-bottomed pot or Dutch oven, heat extra-virgin olive oil and unsalted butter over medium-high heat. Once the butter is melted and sizzling, sear the floured veal shanks on all sides until deeply golden brown. Remove the seared veal shanks from the pot and set aside.

Ossobuco Milanese Style

Malzemeler

Hazırlanışı

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