Ossobuco alla Milanese is a sumptuous Italian specialty hailing from Milan, known for its tender veal shanks cooked slowly with vegetables, broth, and white wine, then brightened with a zesty gremolata.
Ossobuco alla Milanese Recipe:
Prep Time: 20 minutes Cook Time: 2 hours Total Time: 2 hours 20 minutes Yield: 4 servings
Ingredients:
- 4 veal shanks (about 1 inch thick with marrow bone)
- Salt and pepper to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 1/2 cups beef or veal broth
- 1 can (14 ounces) diced tomatoes
- 1 bay leaf
- 1 sprig fresh thyme
- For the gremolata:
- Zest of 1 lemon
- 1 clove garlic, minced
- 2 tablespoons parsley, chopped
Instructions:
- Season veal shanks with salt and pepper, then dredge in flour, shaking off excess.
- In a heavy-bottomed pan or Dutch oven, heat butter and oil over medium-high heat. Brown the veal shanks on both sides and set aside.
- In the same pan, add onion, carrot, and celery, and cook until softened. Add garlic and cook for another minute.
- Deglaze the pan with white wine and cook until reduced by half.
- Return the veal shanks to the pan, add broth, tomatoes, bay leaf, and thyme. Bring to a simmer, then cover and cook on low heat for about 1.5 to 2 hours, or until the meat is tender.
- For the gremolata, mix together lemon zest, minced garlic, and chopped parsley.
- When the meat is tender, sprinkle the gremolata over the ossobuco before serving.
Serve your Ossobuco alla Milanese with a side of creamy risotto alla milanese or polenta, making sure to enjoy the rich marrow from the bones. This dish stands as a testament to Milanese cooking, offering a rich, complex blend of flavors that’s perfect for a special occasion or a comforting weekend meal.