The great classic of the Lombard cuisine, the veal ossobuco alla milanese, is now appreciated almost everywhere and has become one of the cornerstones of Italian cuisine “tout court”. Today we will give you the recipe and all necessary tips to prepare it to perfection, as the Chef does.<\/p>\n
The real ossobuco, the tastier and tenderer, comes from the calf. We recommend buying the boned shank, the tenderest cut there is<\/strong> and to cut it in slices.<\/p>\n Before cooking, we suggest you beat the meat with a meat tenderizer to make it even more tender, and to make incisions on the sides, to prevent it from curling.<\/strong><\/p>\n The ossobuco, as we will see in the recipe, should be cooked in broth<\/strong>, which you can prepare with 4 ounces of beef (the best option are cuts with veined fat, such as the brisket).<\/p>\n Now that you know all the tricks, we will leave you to your recipe, wishing you good luck and, of course, buon appetito…<\/p>\n","protected":false},"excerpt":{"rendered":" The great classic of the Lombard cuisine, the veal ossobuco alla milanese, is now appreciated almost everywhere and has become one of the cornerstones of Italian cuisine “tout court”. Today we will give you the recipe and all necessary tips to prepare it to perfection, as the Chef does. Which veal cut to choose? The […]<\/p>\n","protected":false},"author":5,"featured_media":9966,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[48,50],"tags":[],"acf":[],"yoast_head":"\n\n
Some tips for the broth.<\/h3>\n
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