Vegetarian Ossobuco alla Milanese

Ingredients

In this vegetarian adaptation of Ossobuco alla Milanese, the traditional veal shanks are replaced with a combination of vegetables, such as eggplant, mushrooms, and carrots. The dish still retains the rich flavors of the original, thanks to the saffron-infused broth and slow cooking process. We alse have the original recipe for Ossobuco alla Milanese, so you can check it out.

• 2 large eggplants, cut into thick slices 2 large eggplants, cut into thick slices
• 8 large mushrooms, sliced 8 large mushrooms, sliced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) canned crushed tomatoes 1 cup (240ml) canned crushed tomatoes
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 210 kcal / 879 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 32g, 14g
• Protein: 6g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Heat the olive oil in a large oven-safe pot over medium heat.
3. 3.
   Add the onion and garlic to the pot and sauté until translucent.
4. 4.
   Add the eggplant slices, mushrooms, and carrots to the pot and cook for 5 minutes, stirring occasionally.
5. 5.
   In a small bowl, dissolve the saffron threads in the vegetable broth.
6. 6.
   Pour the saffron-infused broth and crushed tomatoes into the pot.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Cover the pot and transfer it to the preheated oven.
9. 9.
   Bake for 1.5 to 2 hours, or until the vegetables are tender and the flavors have melded together.
10. 10.
    Remove from the oven and let it rest for a few minutes.
11. 11.
    Serve the Vegetarian Ossobuco alla Milanese hot, garnished with fresh parsley.

Treat your ingredients with care...

• Eggplants — Before adding them to the pot, sprinkle the eggplant slices with salt and let them sit for 15 minutes. This helps remove any bitterness and excess moisture.
• Saffron threads — To enhance the flavor and color, soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the broth.

Tips & Tricks

• For a creamier texture, you can blend a portion of the cooked vegetables and broth before serving.
• Serve the Vegetarian Ossobuco alla Milanese with a side of saffron risotto for a complete and authentic Italian experience.
• Feel free to add other vegetables such as zucchini or bell peppers to customize the dish to your liking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Garnish with a sprinkle of lemon zest for a refreshing twist.

Serving advice

Serve the Vegetarian Ossobuco alla Milanese hot, accompanied by a generous portion of saffron risotto. Garnish with fresh parsley and a sprinkle of lemon zest for an extra burst of flavor.

Presentation advice

Present the Vegetarian Ossobuco alla Milanese in a shallow bowl, allowing the vibrant colors of the vegetables to shine through. Place a mound of saffron risotto in the center and arrange the tender vegetables around it. Garnish with a sprig of fresh parsley and a lemon wedge for an elegant touch.