Ossobuco alla milanese
Ossobuco alla milanese, from above
Non vegLombardy

Ossobuco alla milanese

Slow braised veal shanks with marrow, finished with zesty gremolata. Milan's slow Sunday masterpiece.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

150 minTime
56 gProtein each
mildSpice
Bone with a hole2 chapters · 1 min read

Make it your way

Grandma's wayVeal shanks, white wine, gremolata.
The original
612kcalsame
56 gproteinsame
2 gfibresame
150minutessame

Ossobuco.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Beef4 veal or beef shanks, cross cut, about 1.4 kg bone in
Maida (all-purpose flour, plain flour)for dusting
Butter3 tbsp
Olive oil1½ tbsp
Onion1, chopped
Carrot1, chopped
Celery1 stick, chopped
Dry white wine1 cup
Chicken stock (chicken broth)2 cups
Tomato2 tbsp paste or 1 tomato
Lemonzest of 1
Flat leaf parsleya handful
Garlic1 clove
Saltto taste

Method

4 steps
  1. 1Tie the shanks, season, dust with flour and brown in butter and oil.
  2. 2Soften onion, carrot and celery in the same pan.
  3. 3Add wine and reduce, then stock and tomato. Return shanks, cover and simmer very gently 1 1/2 to 2 hours.
  4. 4Mix lemon zest, parsley and garlic into gremolata. Scatter over just before serving.
Serve it like this

Serve one shank per plate on saffron risotto or polenta, spoon over the sauce and scatter gremolata.

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Make it a meal

What goes with Ossobuco alla milanese: a bread or rice, a side, something to drink and something sweet.

Bread or rice Risotto alla milanese40 min
Bread or rice Focaccia genovese50 min
With a main Polenta e funghi45 min
On the side Insalata di rucola10 min
On the side Peperonata40 min
To drink Virgin bellini8 min
Something sweet Semifreddo alle mandorle40 min
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