Ossobuco alla milanese con Brancaia Il Blu

Ossobuco Milanese style with Brancaia Il Blu

MILANESE-STYLE OSSOBUCO
A traditional Italian dish that requires slow cooking to make the meat tender and soft. And like all preparations that require prolonged cooking, it requires an important wine, a wine like Brancaia Il Blu. This blend of Merlot, Sangiovese and a touch of Cabernet Sauvignon is a wine with very fine tannins and a persistent finish, of great structure. A wine that fascinates for its complexity and elegance. 

INGREDIENTS (for 4 people) 

  • 4 g red ossobuco 
  • Flour to taste  
  • 50 g sedane 
  • 50 g carrot 
  • 50 g c hip 
  • 3 tablespoons of tomato puree 
  • Broth of meat 
  • At that time  
  • Sage 
  • Rosemary  
  • Salt and pepper in grains to taste 
  • EVO oil 

PREPARATION
Cut the skin around the ossobuco and flour them lightly. Brown them in 3 tablespoons of oil on both sides, seasoning with salt.
Dice the celery, carrot and onion and let them wilt in a pan with the butter. Add the meat and let it flavour by moistening it with the juices from the first browning and the tomato puree . 
Cover with the hot broth, add sage and rosemary and leave the ossobuco to cook covered for about an hour and 30 minutes. Before serving, season with salt and pepper .
If you like, complete with chopped parsley, garlic and lemon zest ( gremolada ) . 

SUGGESTIONS
You can accompany the ossobuco alla milanese with a delicate saffron risotto, thus giving life to one of the most beloved dishes of the Italian tradition.
If you have leftover ossobuco, try making the recipe for ossobuco tortelli .

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