Recipe detail

Name: Osso buco Milanese style
Yield: 4
Cuisine: Italian
Ingredients: 4.0000 tPcs osso buco; 10.0000 ml olivový olej; 10.0000 g plain flour; 5.0000 g salt; 1.0000 g black pepper; 30.0000 g butter; 1.0000 tPcs onion finely chopped; 1.0000 tPcs celery stick finely chopped; 150.0000 ml dry white wine; 300.0000 ml stock; 1.0000 tPcs lemon zest grated; 1.0000 tPcs garlic clove thinly chopped; 20.0000 g parsley thinly chopped

Pork Osso buco Milanese style

1. 1. 1

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pork

Cuisine: Italian

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Program steps

Preheating:
140 °C

To view the entire table, move the table to the right.

Hot air

100 %

Termination by time

00:30 hh:mm

140 °C

100 %

Ingredients - number of portions - 4

Name	Value	Unit
osso buco	4	pcs
olivový olej	10	ml
plain flour	10	g
salt	5	g
black pepper	1	g
butter	30	g
onion finely chopped	1	pcs
celery stick finely chopped	1	pcs
dry white wine	150	ml
stock	300	ml
lemon zest grated	1	pcs
garlic clove thinly chopped	1	pcs
parsley thinly chopped	20	g

Directions

Choose a sauté pan large enough to fit all the ossi buchi in one layer.
Heat the oil and brown the ossi buchi on both sides after lightly dusting them with flour. Remove them from the pan and reserve.
Add the butter to the pan and add the chopped vegetables with a pinch of salt to cook them gently without burning for a few minutes. When the vegetables are soft return the meat to the pan and add the wine. Place into the combi oven.140°C, 1hour and 30 minutes.
Add the hot stock and cover with a tight lid, turning them every 20 minutes or so. When turning the ossi buchi make sure that you lift them gently with a spatula so that they stay in one piece and the marrow is not lost.
Once cooked, place the ossi buchi on to the serving dish and keep them warm. Mix all the gremolata(lemon zest, thinly chopped garlic, thinly chopped parsley) ingredients together and sprinkle on to the ossi buchi before serving.

Recommended accessories

GN container Stainless steel full