Osso buco-alla-Milanese

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Recipe difficulty: Easy
0 of 5

Preparation time: 5-20 minutes
Cooking time: 1 hour +
Serves: Up to 6 people
Course: Main dishes

Made with these products:

Cooking Chef KM070

Ingredients

Osso buco (veal shanks) 1.5 Kg
Onions 200g
Carots 100g
Olive oil 15ml (1 tbsp)
Tomato purée (optionnal) 15ml (1 tbsp)
Dry white wine 100ml
veal or beef stock 500ml
Saffron risotto, to serve

This dish is a classic Italian braised dish which is always served with saffron rice.

Preparation time: 10 - 15 minutes
Cooking time: 1 hour 45 minutes
Serves: 6

Method

Brown the meat in a pan and reserve. Slice the onion and carrot in the Food Processor using the thin slicing disc on speed 3.
Add the oil to the bowl. Attach the Flexi Beater, set the temperature to 140ºC and the speed to stirring 2. When hot add the onions and carrot and cook for 7 minutes. Add the tomato purée and cook for 2 minutes. Add the wine and allow to reduce by two thirds. Remove the Flexi Beater.
Add the reserved meat and the stock. Maintaining the speed to stirring 2, set the temperature to 90ºC and set the timer for 1 hour 30 minutes. Check the stew from time to time to ensure the mixture has not become too dry; if it has, add a little more stock if necessary.
Serve with saffron risotto.