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Ossobuco or osso buco (Italian: [ˌɔssoˈbuːko]; Milanese: òss bus [ˌɔz ˈbyːs]) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. [1]
1. Preheat the oven to 350°. In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add the pearl onions and cook for 1 minute.
Veal Milanese with a side of risotto alla milanese. Veal Milanese (Italian: cotoletta alla milanese, Italian: [kotoˈletta alla milaˈneːze,-eːse]; Milanese: co(s)toletta a la milanesa, Lombard: [ku(s)tuˈlɛta a la milaˈneːza]; from French côtelette) [1] is a popular variety of cotoletta (veal cutlet preparation) from the city of Milan, Italy.
Main course options: Ravioli alla Fiorentina, linguine alla Mediterranea, trancia di salmone, schiacciata di pollo alla cacciatore, scaloppine di vitello alla pizzaiola, or osso buco alla Milanese ...
Typical of Milanese cooking is instead ossobuco. Ossobuco with risotto alla milanese. In the area of Bergamo and Brescia is known the dish of polenta e osei, where birds such as thrushes or larks are browned in butter or on the spit and served together with polenta, [14] to which is added the pork alla bresciana. [15]
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Give yourself enough time to make the roasted vegetables called for in the recipe—or make them a day or two in advance for a healthy meal that takes less than 30 minutes to prepare.
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