The most amazing MICHELIN STAR OSSOBUCO at 'Brasserie Julie' in Belgium
Chef Thomas Locus prepares the famous Italian classic Ossobuco at his restaurant Brasserie Julie (1 Michelin star) in Sint-Martens-Bodegem, Belgium.
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Osso Buco with Risotto Milanese | Food Network
This elegant veal dish is simple enough to be served for any gathering.
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Osso Buco with Risotto Milanese
Recipe courtesy of Food Network Kitchen
Total: 2 hr 50 min
Active: 1 hr 10 min
Yield: 4 servings
Level: Easy
Ingredients
Osso Buco:
4 veal osso buco, about 1-inch thick, each tied around the middle
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
All-purpose flour, for dredging
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
2 cups canned whole plum tomatoes, crushed by hand
2 cups low-sodium chicken broth
2 fresh bay leaves
Risotto Milanese:
4 cups low-sodium chicken broth
1 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter, cut into pieces
1/2 cup grated Parmesan
Gremolata:
1/2 cup fresh Italian parsley, chopped
1 large garlic clove, very finely chopped
Finely grated zest of 1 lemon
Directions
Special equipment: a fat separator
For the osso buco: Sprinkle the veal with salt and pepper and heat the oil in a large Dutch oven over medium heat. Spread some flour on a plate, then dredge the veal in the flour on all sides and add to the oil. Brown well on both sides, 2 minutes a side. Remove to a plate.
Add the onion, carrot and celery to the pot and cook, stirring, until the onion wilts, about 4 minutes. Stir in the rosemary and thyme. Add the white wine, increase the heat and boil until reduced by half, about 2 minutes. Add the tomatoes, broth and bay leaves. Reduce the heat so that the liquid is simmering gently, and nestle in the veal. Add water, if necessary, to come three-quarters of the way up the sides of the meat. Cover and cook until the veal is tender and a paring knife inserted in the meat slides out easily (insert the knife in several pieces to make sure all are done), 1 hour 15 minutes to 1 hour 30 minutes. Remove the veal to a plate.
Strain the sauce into a fat separator, pressing on the solids. Wipe out the Dutch oven. Pour the defatted sauce back into the Dutch oven and reduce over high heat until thickened and the sauce just coats the back of a spoon. Cut the strings on the osso buco and return the meat to the sauce. Remove from the heat, cover and keep warm while you make the risotto.
For the risotto Milanese: Combine the broth and 2 cups water in a medium saucepan. Bring to a simmer and add the saffron, then turn the heat very low to just keep warm. Heat a medium Dutch oven over medium heat, then add the olive oil. When the oil is hot, add the onion, 1/2 teaspoon salt and several grinds of black pepper; cook until softened but not browned, 4 to 5 minutes.
Add the rice and cook, stirring, to coat the grains in the oil, about 2 minutes. Add the white wine, bring to a simmer and cook until absorbed, about 2 minutes. Add enough of the hot broth to just cover the rice. Simmer, stirring occasionally until almost totally absorbed. Continue to add broth and stir until the rice is creamy and al dente, about 18 minutes from the first addition. (The risotto will be a bit soupy at this point.)
Remove from the heat. Stir in the butter and Parmesan until melted and creamy. Season with salt and pepper.
For the gremolata: Combine the parsley, garlic and lemon zest in a small bowl.
Spoon the risotto into 4 shallow wide bowls. Top each serving with a piece of osso buco and spoon the sauce over the top. Sprinkle with the gremolata.
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Osso Buco with Risotto Milanese | Food Network
How to Make OSSO BUCO like an Italian | The Ultimate OSSOBUCO Recipe
Ossobuco alla Milanese is a Milan-style dish of veal shanks braised in a tomato and white wine sauce. The slow-cooked ossobuco becomes so tender and juicy that it falls right off the bone, and the bone marrow creates an additional explosion of happiness (and nutrients) with every bite.
Ossobuco can be served with Risotto alla Milanese, but I love to serve it with Polenta and top with a zesty gremolada for the ultimate mouthwatering dish.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Ossobuco
0:29 Ingredients for Ossobuco
2:50 How to Cook the Soffritto
3:50 How to Prepare the Meat
4:27 How to Cook the Meat
5:23 How to Make the Sauce for Ossobuco
6:38 How to Finish Cooking the Meat in the Sauce
8:45 How to Make the Gremolada
11:48 How to Make Polenta
13:07 How to Serve Ossobuco
14:03 How to Eat Ossobuco, E ora si Mangia, Vincenzo's Plate
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???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).