Ossobuco alla milanese

Name: Ossobuco alla milanese
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 thick (about 4 cm) slices of veal shank with the marrow bone, about 1.2 kg in total; 4 tbsp flour for dredging; 50 g butter and 2 tbsp olive oil; 1 onion, 1 carrot and 1 stick of celery, all finely chopped; 200 ml dry white wine; 300 ml veal or beef stock; 2 tbsp tomato purée; 1 bay leaf, salt, pepper; gremolata: grated zest of 1 lemon, 1 clove garlic, 3 tbsp fresh parsley, all finely chopped

Time: 2 h 45 min (about 30 min hands-on)4 servingsapprox. 520 kcal / serving (estimated)approx. 42 g protein / serving

Ossobuco is the emblematic dish of Milanese cooking: veal shank braised slowly in white wine and vegetables, with soft marrow in the centre of the bone as the best bite. The gremolata, a mix of lemon zest, garlic and parsley, brings freshness to the rich sauce. It's a dish for special occasions, but there's little work to it, it just takes time.

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Ingredients

4 thick (about 4 cm) slices of veal shank with the marrow bone, about 1.2 kg in total
4 tbsp flour for dredging
50 g butter and 2 tbsp olive oil
1 onion, 1 carrot and 1 stick of celery, all finely chopped
200 ml dry white wine
300 ml veal or beef stock
2 tbsp tomato purée
1 bay leaf, salt, pepper
gremolata: grated zest of 1 lemon, 1 clove garlic, 3 tbsp fresh parsley, all finely chopped

Method

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Snip the membrane around the edge of the meat slices in 2-3 places so they don't curl up as they cook. Season with salt and pepper and dredge in flour.
In a large, heavy-bottomed pot, heat half the butter with the oil and brown the slices for 3-4 minutes on each side until golden; remove them.
Add the remaining butter, the onion, carrot and celery to the pot and cook over medium heat for 8 minutes.
Stir in the tomato purée, pour in the wine and boil it down by half, then add the stock and bay leaf and bring it to a simmer.
Return the meat to the sauce (marrow side up), cover and braise in a 160°C (140°C fan) oven or over low heat for 1 hour 45 minutes to 2 hours, until the meat almost falls off the bone.
Mix the gremolata ingredients and scatter over the meat at serving. Traditionally served with saffron risotto (risotto alla milanese).

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

The thickness of the slices matters: at least 4 cm, otherwise the meat falls apart before it turns tender.
Always scatter the gremolata over the meat at serving, never cook it in: otherwise the freshness of the lemon zest is lost.
The meat tastes even better the next day; it keeps in the fridge for 3 days, so reheat it gently over low heat.

Frequently asked questions

What should I serve it with?

Traditionally with saffron Milanese risotto, but it's also excellent with polenta or mashed potatoes.

Can I make it without veal?

It can be made with beef shank, but then it needs 3-3.5 hours of braising.

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