Recipe detail

Beef Ossobuco all Milanese

23. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Beef

Cuisine: Italian

Program steps

  • Preheating:
  • 135 °C

To view the entire table, move the table to the right.

1
Combination
50 %
time icon Termination by time
time icon 01:30 hh:mm
probe icon 120 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
veal rump steak 8 pcs
Butter 100 g
plain wheat flour 100 g
onion 1 pcs
beef stock 200 ml
tomato 1 pcs
salt 5 g

Nutrition and allergens

Allergens: 1
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 419.5 kJ
Carbohydrate 9.2 g
Fat 10.3 g
Protein 1.6 g
Water 0 g

Directions

1. Roll the veal shank steaks (300g each) in flour, dusting off any excess.
2. Sear in a skillet with butter and finely chopped small onion over medium heat, until nice and golden.
3. Set the oven on combi at 120°C.
4. Transfer the steaks into a GN container and add the stock, tomatoes and salt.
5. Cook for 90 minutes.
6. Blend the lemon, parsley, garlic and anchovy and brush onto the steaks before serving.
7. Best served with saffron risotto.

Recommended accessories

Enameled GN container

Enameled GN container