OSSOBUCO ALLA MILANESE
Ossobuco is one of the signature dishes of Milanese cuisine. Veal shanks are cut crosswise to reveal the marrow, a cut often just referred to as 'ossobucco'. The dish is finished with a gremolata, which is a mix of chopped parsley and lemon zest. In Milan, ossobucco is typically served with a saffron risotto.
Provided by clara
Categories World Cuisine Recipes European Italian
Time 1h28m
Yield 4
Number Of Ingredients 12
Steps:
- Slit the skin around the veal shanks in 2 or 3 places so that slices do not curl when cooked. Dust veal shanks with flour.
- Heat butter and olive oil in a large skillet over medium heat. Add onion and carrot; cook and stir until softened, about 5 minutes. Add veal shanks; cook until browned, 3 to 5 minutes per side. Pour in white wine and simmer until reduced, about 5 minutes.
- Stir tomato puree, salt, and pepper into the skillet. Pour in beef stock gradually, stirring between each addition. Reduce heat to medium-low, cover, and cook, turning veal shanks occasionally, until tender, about 55 minutes.
- Mix parsley and lemon zest together in a small bowl. Stir into the skillet. Cook until flavors combine, about 5 minutes.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 2.7 g, Cholesterol 253.8 mg, Fat 18.9 g, Fiber 0.5 g, Protein 63.9 g, SaturatedFat 6.5 g, Sodium 286.6 mg, Sugar 1.5 g
OSSO BUCO ALLA MILANESE
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 1h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt the oil in a heavy casserole large enough to hold the veal in a single layer. Dust shank pieces with flour and lightly brown on all sides over medium heat. You may find the browning easier if you do not put all the shanks in the pan at once. Do not allow them to become dark or blackened. Remove the shanks from the casserole and lower heat.
- Preheat oven to 350 degrees.
- To the casserole, add onions, carrots and celery and saute, stirring until they begin to soften. Add garlic and saute a minute longer. Add wine and cook over medium-high heat, scraping the pan until all the brown bits clinging to it have dissolved. Stir in the tomatoes, stock and thyme.
- Return the shanks to the casserole, basting with the sauce. Season with salt and pepper, cover and bake in the preheated oven about one and one-half hours until the meat is tender when pierced with a fork. Baste the shanks several times during baking.
- Remove shanks to a serving dish and keep warm. Taste sauce and season with salt and pepper if necessary. If the sauce is too thin (it should be about the consistency of cream), place the pan on top of the stove and boil down the sauce for several minutes.
- Pour sauce over the shanks and top with a little of the gremolata. Pass the rest on the side.
Nutrition Facts : @context http, Calories 777, UnsaturatedFat 18 grams, Carbohydrate 14 grams, Fat 30 grams, Fiber 2 grams, Protein 99 grams, SaturatedFat 7 grams, Sodium 1648 milligrams, Sugar 4 grams
OSSO BUCO WITH RISOTTO MILANESE
Osso buco is Italian comfort food at its best, but it is also elegant enough to serve at any gathering. A rich and creamy saffron risotto is the classic accompaniment. Traditionally it's served with a long, thin spoon sticking straight out of the bone, so you can enjoy the savory marrow inside.
Provided by Food Network Kitchen
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the osso buco: Sprinkle the veal with salt and pepper and heat the oil in a large Dutch oven over medium heat. Spread some flour on a plate, then dredge the veal in the flour on all sides and add to the oil. Brown well on both sides, 2 minutes a side. Remove to a plate.
- Add the onion, carrot and celery to the pot and cook, stirring, until the onion wilts, about 4 minutes. Stir in the rosemary and thyme. Add the white wine, increase the heat and boil until reduced by half, about 2 minutes. Add the tomatoes, broth and bay leaves. Reduce the heat so that the liquid is simmering gently, and nestle in the veal. Add water, if necessary, to come three-quarters of the way up the sides of the meat. Cover and cook until the veal is tender and a paring knife inserted in the meat slides out easily (insert the knife in several pieces to make sure all are done), 1 hour 15 minutes to 1 hour 30 minutes. Remove the veal to a plate.
- Strain the sauce into a fat separator, pressing on the solids. Wipe out the Dutch oven. Pour the defatted sauce back into the Dutch oven and reduce over high heat until thickened and the sauce just coats the back of a spoon. Cut the strings on the osso buco and return the meat to the sauce. Remove from the heat, cover and keep warm while you make the risotto.
- For the risotto Milanese: Combine the broth and 2 cups water in a medium saucepan. Bring to a simmer and add the saffron, then turn the heat very low to just keep warm. Heat a medium Dutch oven over medium heat, then add the olive oil. When the oil is hot, add the onion, 1/2 teaspoon salt and several grinds of black pepper; cook until softened but not browned, 4 to 5 minutes.
- Add the rice and cook, stirring, to coat the grains in the oil, about 2 minutes. Add the white wine, bring to a simmer and cook until absorbed, about 2 minutes. Add enough of the hot broth to just cover the rice. Simmer, stirring occasionally until almost totally absorbed. Continue to add broth and stir until the rice is creamy and al dente, about 18 minutes from the first addition. (The risotto will be a bit soupy at this point.)
- Remove from the heat. Stir in the butter and Parmesan until melted and creamy. Season with salt and pepper.
- For the gremolata: Combine the parsley, garlic and lemon zest in a small bowl.
- Spoon the risotto into 4 shallow wide bowls. Top each serving with a piece of osso buco and spoon the sauce over the top. Sprinkle with the gremolata.
OSSO BUCO MILANESE
Make and share this Osso Buco Milanese recipe from Food.com.
Provided by lazyme
Categories Veal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Combine flour, salt and pepper in a plastic bag.
- Add veal shanks and coat with flour mixture.
- Heat oil in a large skillet and brown veal on both sides.
- Remove veal from skillet, reduce heat and add butter, carrots, onion, celery, garlic, bay leaves, marjoram, basil, parsley and lemon rind.
- Saute for 5 minutes.
- Add wine and continue cooking for 5 minute more.
- Stir in tomatoes and broth.
- Place veal in a casserole with the sauce and bake, covered, at 325 for 2 hours.
- Garnish with gremolata.
OSSOBUCO ALLA MILANESE WITH SAFFRON RISOTTO FAMOUS ITALIAN DISH
Ossobuco alla Milanese with Saffron Risotto is a Lombardy dish made with veal shanks and braised with vegetables, white wine, and broth. Gremolata sprinkles top the veal dish
Provided by Marisa Franca
Categories main dish risotto side
Time 1h55m
Number Of Ingredients 25
Steps:
- In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in the marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
- Add onion, celery, carrots, garlic, bay leaves, and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan.
- Return the shanks to the pan, add the broth and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender.
- Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a little.
- Combine all ingredients in a small bowl. Stew the gremolata over the ossobuco before serving. Serve ossobuco with Saffron Risotto.
- In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.
- In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads.
- Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more.
- Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt, and pepper. Serve at once with Ossobuco alla Milanese.
Nutrition Facts : Calories 1126 kcal, Carbohydrate 111 g, Protein 57 g, Fat 42 g, SaturatedFat 14 g, Cholesterol 219 mg, Sodium 2465 mg, Fiber 5 g, Sugar 11 g, TransFat 1 g, UnsaturatedFat 24 g, ServingSize 1 serving
OSSOBUCO ALLA MILANESE
This traditional ossobuco recipe is rich, full of flavour and super easy to make at home. Serve on any occasion for the perfect Italian meal.
Provided by Andrea Soranidis - The Petite Cook
Categories Main Course
Time 1h40m
Number Of Ingredients 11
Steps:
- Make small incisions over the outer lining of the veal shunks. This will prevent the slices from curling during the cooking time.
- Place the flour in a large bowl or shallow dish, and lightly flour the meat slices on both sides, shaking off the flour in excess.
- Heat the extra-virgin olive oil in a large pot over medium-low heat, add the onion and cook until translucent, stirring often to prevent it from burning.
- Add in the veal shanks and brown them on both sides.
- Turn the heat to medium, pour in the white wine, and let it evaporate, about 3-5 minutes.
- Pour in enough stock so that the meat is just half-submerged in the liquid. Season with sea salt and black pepper to taste. Lower the heat to a minimum, cover, and cook for about 1½ hours, adding a bit of broth when necessary, to keep the meat moist.
- Right before you take the meat off the heat, prepare the gremolata. Finely chop together the garlic with the lemon zest and parsley, and mix all the ingredients together.
- Remove the pot from the heat, top each slice of veal with the prepared gremolata, and serve with risotto alla milanese or your favorite side dish.
Nutrition Facts : Calories 401 kcal, Carbohydrate 7 g, Protein 44 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 170 mg, Sodium 192 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
OSSOBUCO ALLA MILANESE
NOTES : Ossobuco means "bone with a hole" or hollow bone. Serve over Risotto alla Milanese.
Provided by StevenHB
Categories Stew
Time 4h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Veal shanks should be sawed into 8 pieces about 2" long.
- Can sub chicken or beef for veal stock.
- Just make sure that it's either homemade or low sodium.
- Spread flour on a plate or on waxed paper.
- Tomatoes should be with their juice.
- Preheat oven to 350.
- Choose a heavy casserole with a tight fitting lid that is just large enough to contain the veal pieces.
- Use two casseroles if necessary.
- Put the onion, carrot, celery, and butter and cook over medium heat for 8-10 minutes, until the vegetables soften and wilt.
- Add the chopped garlic and lemon peel at the end.
- Remove from the heat.
- Heat the oil in a skillet over medium-high heat.
- Turn the trussed pieces of veal in the flour, shaking off any excess.
- When the oil is quite hot (test it with the corner of one of the pieces of veal: a moderate sizzle means the heat is just right), brown the veal on all sides.
- (Brown the veal as soon as it has been dipped in flour, otherwise the flour may dampen, and the meat won't brown properly).
- Stand the pieces of veal side by side on top of the vegetables in the casserole.
- Tip the skillet and draw off nearly all the fat with a spoon.
- Add the wine and boil briskly for about 3 minutes, scraping up and loosening any browning residue stuck to the pan.
- Pour over the pieces of veal in the casserole.
- In the same skillet, bring the broth to a simmer and pour into the casserole.
- Add the chopped tomatoes with their juice, the thyme, basil, bay leaves, parsley, pepper and salt.
- (Hold off on salt until after cooking if you are using canned beef broth. It is sometimes very salty).
- The broth should come up to the top of the veal pieces.
- If it does not, add more.
- Bring the contents of the casserole to a simmer on top of the stove.
- Cover tightly and place in the lower third of the preheated oven.
- Cook for about 2 hours, carefully turning and basting the veal pieces every 20 minutes.
- When done, they should be very tender when pricked with a fork, and their sauce should be dense and creamy.
- (if, while the veal is cooking, there is not enough liquid in the casserole, you may add up to 1/3 cup of warm water).
- If the reverse is true, and the sauce is too thin when the veal is done, remove the meat to warm platter, place the uncovered casserole on top of the stove, and over high heat briskly boil the sauce until it thickens.
- Pour the sauce over the veal and serve piping hot.
- NOTE When transferring the veal pieces to the serving platter, carefully remove the trussing strings without breaking up the shanks.
- GREMOLADA Marcella recommends against making it, but if you must try it yourself, the ingredients are as follows: one teaspoon of grated lemon peel, 1/4 teaspoon very finely chopped garlic and 1 tablespoon finely chopped parsley.
- Gremolada is sprinkled over the veal shanks just as they finish cooking.
Nutrition Facts : Calories 345.1, Fat 26.2, SaturatedFat 7.3, Cholesterol 20.3, Sodium 77.9, Carbohydrate 19.2, Fiber 1.9, Sugar 3.5, Protein 2.6
OSSO BUCO MILANESE
Categories Tomato Braise Dinner Veal White Wine Fall Winter Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350 degrees F.
- 2. Season the veal shanks generously with salt and pepper. Dredge the shanks in flour and shake away any excess.
- 3. Heat the oil in an ovenproof casserole or Dutch oven over high heat until it shimmers. Sear the veal shanks in the oil, turning as necessary, until they have a good color on all sides, 10 to 12 minutes. Remove them to a platter and cover loosely with foil.
- 4. Add the onion, carrot, and 2 teaspoons minced garlic to the hot oil and sauté over medium heat, stirring frequently, until the onion is a deep golden brown, about 10 minutes. Add the tomato paste and sauté, stirring frequently, until the tomato paste turns a rust color, 2 to 3 minutes. Add the wine and stir well to dissolve the tomato paste.
- 5. Return the veal shanks to the casserole along with any juices they may have released and add enough broth to cover the shanks by about 1/2. Bring the broth to a simmer, cover the casserole, and place it in the oven. Braise the shanks, turning them as necessary to keep them evenly moistened, until they are very tender, about 1 1/2 hours. Transfer the shanks to a serving platter and keep warm while finishing the sauce.
- 6. Strain the sauce, return it to the casserole, and bring it to a boil over high heat, skimming the surface as necessary. Reduce the heat to low simmer until the sauce has a lightly thickened consistency, about 10 minutes. Season to taste with salt and pepper.
- 7. Combine the remaining garlic, the lemon zest, parsley, and anchovy fillets to form the gremolata. Serve the shanks on heated plates garnished with the gremolata.
OSSO BUCO MILANESE
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 26
Steps:
- In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
- Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
- For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.
- In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.
- In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt and pepper. Serve at once with Osso Buco Milanese.
- Yield: 4 servings
OSSOBUCO ALLA MILANESE
Adapted from the code of the ÒSSBUS Confraternita dell'Ossobuco alla Milanese (lit. Brotherhood of the Ossobucco alla Milanese), this recipe gives instructions on how to prepare an authentic ossobuco alla Milanese. The tomatoes and anchovies in the gremolada are optional, and the butter can be replaced with extra virgin olive oil.
Provided by TasteAtlas
Categories Veal Dish
Yield 4 servings
Number Of Ingredients 16
Steps:
- Pound all the ingredients for gremolada in the mortar and pestle. Do not blend them in a blender!
- Make small cuts along the edges of veal shanks, as that will prevent the meat from shrinking during cooking.
- Sauté onions and carrot in butter, until softened, then transfer them to a plate. Dip the veal shanks in flour, patting off any excess.
- In the same pan, brown the veal shanks on each side, then add the carrots and onions and pour in the white wine. Lower the heat, and wait until the wine evaporates.
- Next, pour 100 ml (1/3 cup + 4 tsp) of broth into the pan and season with pepper and salt. Cover with a lid and let it simmer, turning the meat from time to time, or adding more broth if necessary.
- The meat is done when it falls off the bone. At that point, put each ossobuco on a separate plate, top the meat with gremolata, and then pour them over with the sauce from cooking.
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- 1. Tie the bay leaves and rosemary together with a string. Pour the chicken broth into a small pot and keep it hot over low heat.
- 2. Heat the olive oil in a large Dutch oven over medium heat. Season the ossobuco with the salt and pepper. Spread some flour on a plate. Dredge the ossobuco in the flour, tapping off the excess. When the oil is hot, add the ossobuco and brown on all sides, about 6-7 minutes in all. Remove them to a plate.
- 3. Add the onion, carrots and celery to the Dutch oven. Cook until the onion begins to soften, and all of the vegetables are caramelized, about 5 minutes. Clear a space in the pan and add the tomato paste. Cook and stir the tomato paste in that spot until it is toasted and darkened a bit, about 1 minute, then stir it into the vegetables. Add the wine and the herb package. Bring to a boil, and cook until the wine is reduced by half, about 3 minutes.
- 4. Drop in the cloves and the orange peel (reserve the zest from the other orange for later). Return the ossobuco to the pot in one layer and pour enough chicken broth over the top that it almost, but not quite, covers the meat. Adjust heat so the liquid is simmering, cover, and cook until the ossobuco is tender, about 1 hour.
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- Sprinkle the veal shanks with salt and press it into it so it sticks. Put the flour on a plate and dust all sides of the veal shanks in flour, shaking off any excess.
- Heat 1-2 tbsp of olive oil in a large skillet or Dutch oven. Once hot, brown the veal on both sides. Remove and set aside on a plate.
- To stop the ossobuco from falling apart while it cooks you can tie each piece with kitchen string. This is only necessary for presentation purposes and doesn’t affect the flavour.
- Heat more olive oil in the same pan you browned the veal if necessary then add the finely chopped carrot, celery and onion. Saute the vegetables on a medium heat until softened but not browned. Add the garlic and saute for 1 more minute.
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- Rinse and dry the veal shanks. Season with salt and pepper, and then dust with some flour. (I normally shake the veal shanks to get rid of too much flour).
- Heat a large ovenproof pan (or Dutch oven) over high heat. Pour the oil in the pan and put the floured meat once the oil is ready. Do not overcrowd the pan. Fry the meat in batches if they are too close to each other.
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