Wow: Osoboku Milanese that will not go out of your head for a long time

Making osoboku requires investment and commitment from you, but the end result is worth every second in the kitchen.

Want to find out for yourself?

Prepare Yogev Yaros' recipe for Osoboku Milano

Walla!

Food in conjunction with Pavilion Wines

12/12/2021

Sunday, 12 December 2021, 08:45 Updated: 10:16

• Share on Facebook

• Share on WhatsApp

• Share on Twitter

• Share on Email

• Share on general

• Comments

  Comments

Osoboku, when it comes out well, is one of the most delicious meat dishes there is.

Need subtlety in its preparation and most importantly, commitment and investment, but the result is worth every second in the kitchen and bite after bite you will discover it, along with everyone who will indulge in this dish next to you at the table.

Yogev Yaros presents a recipe for an amazing Osoboko Milanese, with a variety of flavors, spices, some wine and gremulata on top - yummy.

Osoboku Milano

Recipe By: Yogev Yaros

• ★

• ★

• ★

• ★

• ★

• meat

Osoboku Milano

Ingredients

• • 4 slices of veal osoboku.

    Thick slices, central portion, with bone marrow in center, 3-4 cm thick each

  • 2 cans of whole Italian tomatoes

  • 1 medium onion, chopped into medium cubes

  • 2 small carrots, chopped into medium cubes

  • 4 American celery stalks, chopped into medium cubes

  • 4 cloves of crushed garlic

  • 1 stalk of rosemary

  • 1 dry white husk

  • 5 bay leaves

  • 6 tablespoons olive oil

  • Salt

  • Ground black pepper

• To Gramolata

  • 1 zestlemon

  • 1 zest orange

  • Finely chopped parsley

  • 1 clove crushed garlic

  • Olive oil to cover

• For the conversion table, click here>

Preparation

How to make ossobuco Milanese?

• 1 Salt and pepper well the pieces of meat on both sides

  Fresh Osoboko of Pavilion Wines (Photo: Alon Mesika)

• 2 Heat a deep and wide iron pot, add olive oil and brown the pieces of meat well.

  Place the pieces of meat in a pan on the side

• 3 Add the vegetables to the pot, add a little salt and mix well with a wooden spoon, scraping sediment from the bottom of the pot

• 4 After about 10 minutes, add the bay leaves and rosemary, cook for another half minute and add the wine

• 5 Mars on high heat and again hedge sediment from the bottom of the pot with the help of the wooden spoon

• 6 After about 2 minutes, add the tomatoes, add a little salt again and mash the tomatoes with a wooden spoon.

• 7 Return the pieces of meat and arrange in one layer, add a little water just to cover the meat by an inch or two, bring to a gentle boil

• 8 Cover the pot and transfer to a preheated oven at 180 degrees for about four hours or until the meat is very soft and breaks down from the bone easily (it is recommended to check from time to time that the pot does not dry out, you can add a little hot water as needed).

• 9

  To serve:

  Mix together all the gremolata ingredients

• Drizzle gremulata over the meat and serve in the center of the table with slices of toasted rustic bread

To purchase groceries at the online pavilion >>

More recipes for pavilion wines

• Roast shoulder with onions and mushrooms by Nicky b

• Winning twist: Thai salad with Tamara Aharoni sirloin

• Fish Stories: To Lightning in Nicky's Oven

• New Israeli development prevents platform pain.

  Do not believe?

  There is a free demo

• Food

• The freshest there is

Tags

• Osoboku