Osso Buco Milanese mit Polenta ist eine berühmte italienische Spezialität, die in Mailand ihren Ursprung hat. Diese Kombination aus zartem Kalbsfleisch und saftigen Tomaten in Kombination mit herzhafter Polenta ist eine echte Gaumenfreude. Das Gericht ist so beliebt, dass es mittlerweile in vielen Ländern weltweit zu finden ist.

Osso Buco Milanese mit Polenta

As an AI language model, I am not able to taste the Osso Bucco alla Milanese, but I can tell you that the chef is explaining the recipe in detail.

The chef starts by seasoning the veal cutlets with salt and pepper on both sides. He then coats the cutlets with flour and fries them in a pan until they are golden brown.

Meanwhile, he prepares the vegetables, namely carrots, leek, celery, onion, and garlic, by chopping them finely. He adds the vegetables to the pan where the veal cutlets are frying and lets them cook until they are browned.

After that, he adds tomato paste and lets it toast for a while with the vegetables. Then he deglazes the pan with white wine, scrapes the brown bits off the bottom of the pan with a wooden spoon, and lets the mixture simmer until most of the wine has evaporated.

At this point, he adds hot water, bay leaves, and the chopped veal bones to the pot, simmers the mixture for a couple of hours, and checks the seasoning regularly.

Once the meat is tender and falling off the bones, he removes the bay leaves and blends the sauce until it reaches a smooth and velvety texture. He pours the sauce over the veal cutlets, garnishes the dish with gremolata, and serves it with polenta.

The chef suggests using veal bones with a hole in the middle because they contain a flavorful marrow that adds richness and depth to the sauce. He also recommends slicing the meat thinly and against the grain to ensure a tender bite.

In conclusion, Osso Bucco alla Milanese is a classic Italian dish that requires patience and attention to detail but rewards with a delicious and hearty meal.
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