Ossobuco alla Milanese
Ossobuco is one of the signature dishes of Milanese cuisine. Veal shanks are cut cross-ways to reveal the marrow, a cut often just referred to as 'ossobucco'. The dish is finished with a gremolada, aka gremolata, which is a mix of chopped parsley and lemon zest. In Milan ossobucco is typically served with a saffron risotto.
Ingredients
Serves: 4
- 4 veal ossobuco
- oil and butter for frying
- 1 tablespoon chopped carrot
- 1 tablespoon chopped onion
- flour for dusting
- 120ml white wine
- 1 tablespoon tomato puree
- salt and pepper to taste
- 240ml beef stock
- 1/2 lemon, zested
- 15 to 25g fresh flat leaf parsley, finely chopped
Method
Prep:10min ›
Cook:1hr ›
Ready in:1hr10min
- Slit the skin around the ossobuco in two to three points so that slices do not curl when cooked.
- In a large saute pan that can hold all four slices of veal in a single layer, add a drizzle of oil and knob of butter. Place over medium heat, then add the carrot and onion. Cook and stir gently till softened.
- Dust the veal with flour. Place in the pan and brown on both sides. Pour in the white wine and simmer till the alcohol evaporates. Add salt, pepper and the tomato puree. Gradually add the stock, stirring between each addition.
- Cover with a lid, set to medium-low heat and cook slowly for about an hour, turning the meat occasionally, till the veal is tender.
- While the ossobuco cooks, make the gremolada: combine the parsley with the lemon zest, then set aside.
- Five minutes before removing the ossobuco from the heat, uncover and stir in the gremolada.
Note
The cooking time will depend on the thickness of the shanks. Use a fork to ensure they are tender before adding the gremolada.
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Reviews & ratings
Average global rating:
(3)
Reviews in English (2)
This recipe brings me back to my childhood.There are different regions in Italy, and even though this one is form the part of Italy where i was born, Northern Italy, we make it a little different.I did make changes, i used beef shanks as veal is very hard to find here.I used gluten free flour and olive oil in place of butter.I did not use the wine, i used my own tomatoe sauce and after searing the shanks added them to the sauce. I found 55 min. cooking time not enough time to get the shanks tender, so i finished it in the oven at 325 for 30 min. more.I served the shanks over Penne Pasta. My mom made it this way and this is how i remember it. This recipe could use more seasoning such as rosemary, basil and garlic. - 08 Nov 2017 (Review from Allrecipes US | Canada)
i loved this recipe. i did do a few things differently though. i used 3 carrots and a whole onion, chopped as opposed to a tbsp of each. i didn't have any wine, so i used beef stock. i added 3 cracked cloves of garlic. i also didn't have any fresh parsley so i left out the Gremolata at the end. before serving i removed the shanks and carrots and and pureed what was left in the pot which made for a great gravy. Very good recipe! - 17 Apr 2017 (Review from Allrecipes US | Canada)