Il Cucinologo
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Ossobuco alla Milanese

15/11/2023

Here is a recipe for preparing Ossobuco alla Milanese:

Ingredients

  • Veal shanks: 4 (about 200-250 g each, with marrow)
  • Flour: for dusting the shanks
  • Butter: 50 g
  • Extra-virgin olive oil: 2 tablespoons
  • Onion: 1 large, finely chopped
  • Carrot: 1, chopped
  • Celery: 1 stalk, chopped
  • Dry white wine: 1 glass
  • Meat broth: about 500 ml
  • Peeled tomatoes: 400 g (canned) or ripe fresh tomatoes
  • Salt and pepper: to taste
  • Grated lemon zest (optional)
  • Chopped parsley (for the gremolata)

Preparation

  1. Prepare the Shanks: Pat the shanks dry with paper towels. Lightly flour them on both sides, shaking off any excess flour.

  2. Brown the Shanks: In a wide skillet (or Dutch oven), melt the butter with the olive oil. Add the shanks and brown for about 3-4 minutes per side until golden. Remove them from the pan and set aside.

  3. Prepare the Soffritto: In the same pan, add the chopped onion, carrot, and celery. Sauté over medium heat until the vegetables are soft and translucent.

  4. Deglaze with Wine: Return the shanks to the pan with the vegetables. Increase the heat and add the white wine, allowing the alcohol to evaporate.

  5. Add Tomatoes and Broth: Add the peeled tomatoes and enough meat broth to partially cover the shanks. Bring to a boil, then reduce the heat and simmer, covered, for about 1 hour and 30 minutes, turning the shanks occasionally.

  6. Gremolata: While the shanks cook, prepare a gremolata by mixing the chopped parsley with the grated lemon zest.

  7. Check Doneness: The shanks are ready when the meat is tender and easily pulls away from the bone. Taste and adjust salt and pepper.

  8. Serve: Serve the shanks hot, sprinkled with the gremolata. Traditionally, Ossobuco alla Milanese is paired with Risotto alla Milanese or polenta.

Tips

  • Slow Cooking: Slow, gentle cooking is essential to make the meat tender and succulent.
  • Broth: Use a good-quality broth for a richer flavor.
  • Lemon Zest: The gremolata with lemon zest adds freshness and brightness to the dish.

Ossobuco alla Milanese is a classic of Lombard cuisine, famous for its rich flavor and comforting texture. Enjoy your meal!