Generality
The ossobuco is a cut of beef typically used in different recipes of the Lombard capital; to be precise, the ossobuco is a slice about 4cm thick derived from the segmentation of the milked veal shank.
The ossobuco is also the co-protagonist of a unique recipe of its kind: ossobuco and risotto, also called risotto and ossobuco (it is not a play on words, in which case both foods take the SAME IMPORTANCE). The peculiarity of this preparation is that it represents the union of two excellent recipes to say the least: the ossobuco in gremolada and the saffron risotto. With regard to this last spice, it is interesting to discover how, after the fall of the Roman Empire (a period in which it was almost used immoderately) saffron was almost completely forgotten. Only thanks to the Milanese (then to the Milanese ossobuco), after many centuries its cultivation was resurrected and expanded even outside the Navelli Plateau (in the province of L'Aquila, originally the only saffron cultivation area).
Ossobuco recipe in Gremolada / alla Milanese
The ossobuco recipe in gremolada (or Milanese style) is not particularly complex.
Ingredients for ossobuco
- 1 veal marrow ossobuco
- ¼ onion
- 1 knob of butter
- 1 tablespoon of extra virgin olive oil
- ½ glass of white wine
- QB flour
- 1 glass of beef broth
- 1 clove of garlic
- Grated lemon peel
- 1 sprig of parsley
- QB salt and pepper.
Process for the ossobuco
- Soften the chopped onion in a pan with butter and oil over a low heat
- flour the ossobuco (previously engraved with the knife on the edges) and brown it on both sides in the pan with the onion;
- blend with white wine, let it evaporate, add salt and pepper and add the stock;
- cook over low heat with a lid for about 90 '(possibly adding broth);
- prepare the gremolada (grated lemon, garlic and parsley) and add it after cooking.
Ossibuchi LIGHT Without added fats
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeNutritional Features
The nutritional characteristics of the ossobuco, understood as a simple piece of meat, are rather difficult to evaluate. This aspect is due to the fact that the ratio of the edible / non edible portion varies considerably based on certain factors, such as the point at which the shin is sheared and the age of the animal concerned. Furthermore, the presence or absence of bone marrow significantly affects the total cholesterol content of the dish.
Certainly, the most present energy macronutrient is the protein one (with a high biological value - with a prevalence of glutamic acid, aspartic acid and lysine), followed by the lipid portion (hypothetically with a predominantly saturated or mono-saturated portion). As regards the salt profile, the ossobuco should be rich in iron and potassium; with regard to vitamins, there are above all excellent quantities of niacin.
The average portion of ossobuco could be about 350g (including bone). Assuming a consistent dose of bone marrow and compliance with the aforementioned recipe (for what concerns oil and butter), the ossobuco should be consumed with occasional frequency; moreover, given the richness of saturated fats and cholesterol, it is not the cut of meat that lends itself more to nutritional therapy against hypercholesterolemia.
We recall that the ossobuco is one of those foods that, in the year 2000, suffered the commercial stop of Europe due to BSE (Bovine Spongiform Encephalopathy or "mad cow disease").
