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Ossobuco alla milanese

· Lunch

Veal shanks gently braised with wine and vegetables, finished with lemon and parsley gremolata.

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Ossobuco alla milanese: Veal shanks gently braised with wine and vegetables, finished with lemon and parsley gremolata.
Photo: Mogens Engelund · CC BY-SA 3.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 165 min🍽 4 servings📊 Difficult🏷 Commonly associated
Preparation
25 min
Cooking
140 min
Waiting and resting
0 min

History

Ossobuco is a Lombard specialty associated with Milan, made with cross-cut shanks containing bone and marrow.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Dry and season the veal, dust lightly with flour and brown in oil. Remove.

  2. 2

    Sauté onion, celery and carrot. Add wine and scrape the pan; reduce 2 minutes.

  3. 3

    Add stock and tomato paste. Return meat, cover and braise very gently about 2 hours until tender.

  4. 4

    Mix lemon zest, garlic and parsley to make the gremolata.

  5. 5

    Serve meat with its sauce and scatter gremolata over the top just before serving.

Cooking tips

  • Avoid hard boiling; gentle cooking better preserves the shank and its marrow.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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