Recipe detail

Pork Osso buco Milanese style

25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pork

Cuisine: Italian

Program steps

  • Preheating:
  • 140 °C

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

Hot air
100 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 140 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 4

Name Value Unit
osso buco 4 pcs
olive oil 10 ml
plain wheat flour 10 g
salt 5 g
ground black pepper 1 g
butter 30 g
onion 1 pcs
celery stalks 1 pcs
dry white wine 150 ml
beef broth 300 ml
lemon peel 1 pcs
cloves of garlic 1 pcs
sprig of parsley 20 g

Nutrition and allergens

Allergens: 1, 7, 9
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 68.6 kJ
Carbohydrate 2.4 g
Fat 6.3 g
Protein 0.6 g
Water 0 g


Choose a sauté pan large enough to fit all the ossi buchi in one layer.
Heat the oil and brown the ossi buchi on both sides after lightly dusting them with flour. Remove them from the pan and reserve.
Add the butter to the pan and add the chopped vegetables with a pinch of salt to cook them gently without burning for a few minutes. When the vegetables are soft return the meat to the pan and add the wine. Place into the combi oven.140°C, 1hour and 30 minutes.
Add the hot stock and cover with a tight lid, turning them every 20 minutes or so. When turning the ossi buchi make sure that you lift them gently with a spatula so that they stay in one piece and the marrow is not lost.
Once cooked, place the ossi buchi on to the serving dish and keep them warm. Mix all the gremolata(lemon zest, thinly chopped garlic, thinly chopped parsley) ingredients together and sprinkle on to the ossi buchi before serving.

Recommended accessories

GN container Stainless steel full