Thermomix Ossobuco Recipe

Thermomix Ossobuco Recipe

Feel like trying something a little different? Here's Thermomix Ossobuco Recipe (often misspelled in ossobucco by non italian speakers) straight from Milan, to help you impress those hard to please guests with something truly authentic. What would we do without our Thermomix?

Do you know what Ossobuco actually is? It's cross-cut veal shanks braised with white wine and stock, typically from the Milan area, in the North of Italy. As most of the traditional Italian dishes we love today, Ossobuco used to be a "poor dish", made with one of the cheapest cuts of meat. Today it's so popular around the world, it even has it's very own website: Ossobuco alla Milanese!

What makes this dish truly unique, besides the saffron risotto on the side, it's the "gremolada": a chopped herb condiment to be added right before serving the meat.

Believe me when I say that the aroma of garlic and parsley makes a terrific match with the taste of lemon. It's like an aroma-bomb in your mouth, and I can promise the result will satisfy everyone!

This recipe comes straight from the basic cook book, I chose it for a dinner party I had planned with some friends from Rome. I didn't explain much before serving the ossobuco covered in gremolada, and I was dying to see their reaction: after the first bite I could tell they were very surprised, and right after that I got plenty of compliments and questions about the dish. Dinner ended with us cheering for Milan ;-)


(serves 4 people)

- 4 Veal Ossobuco about 3cm thick (700 gr)
- Plain Flour to taste
- 1 Shallot
- 40 gr Extra Vergin Olive Oil
- 10 gr Unsalted Butter
- 100 gr Dry White Wine
- Salt to taste
- Pepper to taste
- 50 gr Water or Stock
- 4 servings of Gremolada (chopped lemon zest, parsley and garlic sprinkled raw on the meat before serving it)

Let's make our Ossobuco

Cover the steaks in flour, then give them a shake (you want just a very thin layer of flour on your meat).

Chop the Shallot 5 Sec. Speed 7.

Add olive oil, butter and meat. Brown 5 Min. Varoma Temperature Reverse Speed Soft.

Make sure you brown both sides of the steaks.

Pour the wine and let it steam and evaporate. Keep cooking (senza misurino) 5 Min. Varoma Temperature Reverse Speed Soft.

Add salt and pepper, add water or stock and keep cooking (con il misurino) 40 Min. 100° C Reverse Speed Soft.

Add gremolada. 3 Min. 100° C Reverse Speed Soft.

Serve with Saffron Risotto on the side.

My Advice

Brighten up with some red colour by adding a tablespoon of tomato sauce. If you like, you can serve it with mash potatoes instead of risotto.

Translated from the Italian recipe Ossobuco alla Milanese Bimby
Copyright: Thermomix Ossobuco from Thermomix Recipes
Photocredit: alpha