Classic Ossobuco alla Milanese

Name: Classic Ossobuco alla Milanese
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 Portionen
Cuisine: Italian
Ingredients: 4 slices Veal shanks ((about 300g each), bone-in); 2 tbsp All-purpose flour; 2 tbsp Olive oil; 2 tbsp Butter; 1 medium Yellow onion (finely chopped); 2 stalks Celery (finely chopped); 2 medium Carrots (finely chopped); 2 cloves Garlic (minced); 200 ml Dry white wine; 400 g Canned diced tomatoes; 400 ml Beef broth; 1 leaf Bay leaf; 0.5 tsp Dried thyme; 1 pinch Salt (to taste); 1 pinch Black pepper (freshly ground, to taste); 1 tbsp Fresh parsley (finely chopped); 1 tsp Lemon zest (finely grated); 1 clove Garlic (minced)

Immerse yourself in the world of Lombard cuisine with this authentic Ossobuco alla Milanese. Tender veal shanks slowly braise in an aromatic white wine and vegetable sauce, crowned with fresh gremolata. A true delight for all lovers of Italian cooking.

150 min. · Active ~ 45 min.

4 servings

Medium

Preparation

30 min.

Cook / Bake

120 min.

Servings

Calories

580 kcal

Ingredients

for 4 servings

For

servings

Amounts are automatically adjusted.

4 slicesVeal shanks((about 300g each), bone-in)
2 tbspAll-purpose flour
2 tbspOlive oil
2 tbspButterMilch
1 mediumYellow onion(finely chopped)
2 stalksCelery(finely chopped)
2 mediumCarrots(finely chopped)
2 clovesGarlic(minced)
200 mlDry white wine
400 gCanned diced tomatoes
400 mlBeef broth
1 leafBay leaf
0.5 tspDried thyme
1 pinchSalt(to taste)
1 pinchBlack pepper(freshly ground, to taste)

For the Gremolata

1 tbspFresh parsley(finely chopped)
1 tspLemon zest(finely grated)
1 cloveGarlic(minced)

Instructions

Pat the veal shanks dry with paper towels. Make small incisions around the edges of each shank to prevent curling during cooking. Lightly dust the shanks with flour, shaking off any excess.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat. Sear the floured veal shanks on all sides until golden brown. Remove the shanks from the pot and set aside.
Add the chopped onion, celery, and carrots to the same pot. Sauté over medium heat for about 8-10 minutes, until the vegetables soften and become fragrant. Add the minced garlic and cook for another minute until aromatic.
Deglaze the pot with white wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes until the alcohol evaporates slightly.
Stir in the diced tomatoes, beef broth, bay leaf, and dried thyme. Season with salt and pepper to taste. Bring the sauce to a gentle simmer.
Return the seared veal shanks to the pot, ensuring they are mostly submerged in the sauce. If needed, add a little more broth or water to cover. Bring back to a simmer, then reduce the heat to low, cover the pot, and braise for 1.5 to 2 hours, or until the meat is fork-tender and easily separates from the bone. Turn the shanks occasionally during cooking.
While the ossobuco is braising, prepare the gremolata: In a small bowl, combine the finely chopped fresh parsley, grated lemon zest, and minced garlic. Mix well.
Once the ossobuco is cooked, remove the bay leaf. Taste the sauce and adjust seasoning if necessary. Serve the ossobuco hot, garnished generously with the fresh gremolata. Traditionally, it's served with risotto alla Milanese or polenta.

💡 Tipp

For an even richer flavor, you can marinate the veal shanks in white wine and herbs overnight before cooking. If the sauce becomes too thick, add a splash of beef broth or water. If it's too thin, remove the veal shanks and reduce the sauce over high heat until it reaches your desired consistency.

Nutrition per serving

Calories

580 kcal

Protein

55 g

Carbohydrates

25 g

Fat

28 g

Fiber

4 g

Recipe on TomTaste: https://tomtaste.com/recipe/classic-ossobuco-alla-milanese

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