This is a recipe for meat rare in our country. Its origin is Italian, I think of Lombardy, and the cut is the same as the hock or shank but unlike this which separates from the bone. In the case of Osobuco meat is left at its cane bone is sawn and cut into slices of about 4 or 5 centimeters.

The marrow, which is nothing else than the bone marrow inside the cane, is key to this dish and in fact is also used to prepare the rice on a mandatory basis to accompany the meat to taste it properly.

To prepare the rice we used what is considered the best rice for it the Carnaroli , also Italian, but you may not be as readily available you can use a pump, I find it easier to find.

Ingredients (4-5 people)

For the Breaded Osobuco

1 kilo of parts Osobuco
Medo glass of white wine
250 ml broth
1 carrot, chopped
1 small onion, chopped
1 stalk of celery
3 tablespoons tomato paste or 100 grams of tomato sauce
Virgin Olive Oil
Butter
A little flour
Salt

For Gremolata

The peel of one lemon and grated finely sliced
A sprig of parsley finely chopped

For the Risotto Milanese

300 grams. Carnaroli rice
1500 ml broth
Media onion
2 marrow (bone cane broth)
50 grams of butter
50 grams of freshly grated Parmesan
A few strands of saffron

Preparation of the Milanese Osobuco

1. Melt the butter with a tablespoon of oil
2. When melted add the finely chopped onion and fry for about five or six minutes
3. Season the pieces of meat
4. Pass the meat in flour and shake well to remove excess
5. Add the pieces to the pan and brown lightly on both sides
6. Add wine and let evaporate one or two minutes
7. Then add the broth to lightly coat the meat, celery and carrot finely chopped.
8. Reduce the heat and let cook covered for half an hour until the meat separates from bone.
9. If necessary add more stock but keep in mind that the sauce should be espesita.
10. Ten minutes before the end add the Gremolata and mix well.

Preparing Risotto Milanese

1. Put the broth to a boil in a saucepan
2. Take half the butter, marrow and put them to melt into the pot where it will cook Risotto
3. When melted add the finely chopped onion and cook over low heat for about five or six minutes
4. Add rice and fry with the onion until the grains shine for being impregnated with butter
5. Add the first bucket of hot broth and stir the rice until it is absorbed
6. Follow this process for about fifteen or twenty minutes by adding a bucket bucket
7. Before adding the last dissolve the saffron
8. At the end get the rice to taste and add the remaining butter and some freshly grated parmesan
9. Serve immediately

Presentation

Serve on a plate of Osobuco Risotto Milanese and add the meat sauce