(en Français plus bas)
My grand mother on my mother’s side was from Udine in Northern Italie. Her favorite dish was Osso Bucco a la Milanese. Here is her recipe:
For 8 people:
- Color 8 pieces of osso bucco in olive oil (slices of the veal’s hock)
- Put them in an iron cast cooker with 1 glass of dry white wine, 4 big tablespoons of tomato paste, 2 big onions sliced, bouquet garni (French or Louisiana bay leaves + fresh thyme), 4 big garlic cloves, salt and pepper
- Add enough water to cover the meat
- Cook about an hour on low heat and add water to cover the meat again
- Cook an other hour or two until the meat is really tender
- Add a small orange worth of zest and 4 diced tomatoes (you can do without the tomatoes in Winter. They won’t add any taste) and cook another 10mn
- Make your sauce thicker (as needed) with corn starch mixed with butter
- Serve hot over rice or fresh pasta
Ma grand-mère du côté de ma mère était de Udine en Italie du Nord. Son plat préféré était l’Osso Bucco à la Milanaise. Voici sa recette:
Pour 8 personnes:
- Faites colorer 8 morceaux d’osso bucco dans de l’huile d’olive
- Mettez-les dans une cocotte en fonte avec 1 verre de vin blanc sec, 4 grosses cuillères à soupe de concentré de tomate, 2 oignons émincés, 1 beau bouquet garni, 4 belles gousses d’ail, sel et poivre
- Ajoutez suffisamment d’eau pour couvrir la viande
- Faire cuire environ une heure à feu doux et ajouter de l’eau pour recouvrir la viande à nouveau
- Faire cuire une heure ou deux de plus jusqu’à ce que la viande soit vraiment tendre
- Ajoutez le zest d’une orange coupé en tout petits dés ou en julienne et 4 tomates en dés (évitez les tomates en hiver. Elles n’ajouteront pas de goût) et cuire encore 10mn
- Epaississez votre sauce (au besoin) avec de l’amidon de maïs (Maïzena) mélangé avec du beurre fondu
- Servir avec des pâtes fraiches ou du riz
MY FRENCH HEAVEN 
How wonderful to share your grandmother’s recipe! I will try this very soon. Lovely photography, as usual. 🙂
And I love the photo of your grandmother. She has very kind eyes.
I love that you noticed! She was the kindest woman I’ve ever known.
🙂
Interesting that your nonna uses orange zest rather than lemon zest and no parsley. “Gremolata” is a mixture of lemon zest, parsley and garlic that is used at the end of cooking in most Italian recipes. Thanks for sharing, and wonderful photos as usual!
I know what that is, but some recipes are best learned without cookbooks. The best cookbook is always your grandma. This recipe has been passed down for many generations. It started even before there were cookbooks to tell you what you must and musn’t do 🙂
Curieux, j’y pensais avant de consulter votre blog ! C’est exactement comme ça que je le cuisine.
Je le portionne et je le met au congel. Quand je ne sais pas quoi manger, c’est toujours là… 😉
WOW this looks so perfect for a chilly night!
It really is! With fresh pasta, it’s close to perfection. Real comfort food… 🙂
The photos of your food have such vibrancy. Wonderful!
Thank you so much! Your comments are always so nice!!
Beautiful! I adore the marrow from the osso bucco, such a treat 🙂
One Christmas I made a stew and served the marrow before dinner with black truffles, toasted bread and the broth. It was to die for…
oooooooohhhhhh, yumm!! 🙂
elle avait parfaitement raison, j’aime beaucoup ce plat aux saveurs du passé
Elle se servait de la cocotte minute pour le faire. Moi je préfère la cocotte en fonte…
Glad to read you have some “sangue Italiana” in you. Happier to know that your Nonna loved Osso Bucco a la Milanese. One of my favorite dishes, too. As they say around the Friuli, “Mandi!”
😉
OSSOBUCO ALLA MILANESE! l’Oss Buss…northern Italy people would say…whenever i prepare it i serve it with … risotto alla milanese:::) … YOUR Wine suggestion in this case..?
Great pictures….very inviting:)!
I think I would recommend a nice bottle of St Emilion…
::))
Magnifique!
Wonderful photos as always. It’s a dish we make regularly. Extremely satisfying. Serves very well over La Campofilone egg noodles. This is, in my humble opinion, the best dry pasta coming out of Italy. Very high egg content: 250 grams feeds four generously. Try it if you get a chance:
http://www.lacampofilone.it/
Thanks for the link! We have a great Italian guy at the market who comes an Tuesday with his home made pasta. They are to die for. Never felt like making them myself. I think I should try…
Beautiful photos! I must make this when I go home and finally have a big enough pot to cook things in.
Where are you? Lost in the desert? 🙂
Beautiful!!
Thank you! It was delicious too 😉
I would like to try making this dish. 😉
You should Cynthia! It’s delicious!! 😉
Such a gorgeous recipe. Grandmother’s know all the secrets. A cast iron pot makes a world of difference. I bet this tastes just as divine as it looks.
Cast iron is the best indeed!
I have nominated you for a “Very Inspiring Blog” award. You have one of the most beautiful blogs I’ve seen. It makes me happy just to look at it, even though I do not speak French.( I did send my son to you; he speaks French.) To claim your award, check out this link: http://molliesong.wordpress.com/blog-awards/very-inspiring-blogger-award/
Oh thank you so much Mollie! I am so grateful!! I am so glad you like the blog 🙂