Classic Ossobuco alla Milanese
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.
Preparation
30 min.
Cook / Bake
120 min.
Servings
4
Calories
580 kcal
Ingredients
for 4 servingsAmounts 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
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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