Two days ago I came back home late and I started thinking I should comb through all the new recipes posted on my favorite blogs, but then I found myself thinking that maybe I should update my own blog before thinking about the other ones … but, while I was combing through other people's blogs (I think one thing and then I do the exact opposite), I found out from Sigrid that December 17th was the Ossobuco alla Milanese World Day (every year the GVCI chose to dedicate a World Day to a specific dish of Italian Cuisine, and this year it was dedicated to the ossobuco alla Milanese).

Of course, this is not like forgetting your father's birthday, forgetting your car keys into the car or forgetting to take the gloves with you when outside it's freezing (and I forgot the last thing three times in three freezing days), but, since my ossobuco alla Milanese's recipe was waiting to be published for a while (I learned this recipe in the cooking class dedicated to meat dishes I attended a few months ago – but I already talked about it here) this seemed to me a great opportunity to write about this great winter comfort food.

And so, if you excuse me for my delay, I celebrate the marrowbones, too (and the "two days after" gives an apocalyptic twist, too).

 

OSSOBUCO ALLA MILANESE

Ingredients (4 servings)

* extra-virgin olive oil

* 4 marrowbones, about 3-4 cm thick

* all purpose flour (but you could also use some rice flour)

* a knob of butter

* an onion, finely chopped

* a glass of white wine

* meat stock

* salt

* pepper

For the gremolada

* grated peel of half a lemon

* a garlic clove

* chopped parsley

Procedure

Lightly flour the meat (make some cuts along the edges of your marrowbones, so that they won't fold during cooking; these cuts are often made by ​​your butcher); in a frying pan, heat some extra-virgin olive oil and seal the meat over high heat.
In a large frying pan heat some extra-virgin olive oil along with some butter, then stew the onion over low heat, until it's translucent. Add the marrowbones (previously sealed) and simmer with a glass of white wine; let it evaporate and then add the meat broth (I didn't pour it all in one time, but in two or three times), then season with salt and pepper. The marrowbones should cook for about 1 hour / 1 hour and a half: at the they should be very tender, but it will depend on the size of your marrowbones, so you could need to add more or less broth during cooking.

A few minutes before you finish cooking, make the gremolada: in a small bowl mix chopped parsley, grated peel of half a lemon and a crushed garlic clove. Then sprinkle this mixture on your marrowbones and cook for a few minutes.

Traditionally, this dish should be served with Risotto alla Milanese (saffron rice), but you could serve it with any side you like (I chose artichokes).

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