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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Ossobuco alla Milanese
Dinner
Italian
Lombardia
Tender cross-cut veal shanks braised slowly in white wine, broth, and aromatics until the marrow melts into a luscious sauce. Finished with a bright gremolata of lemon zest, garlic, and parsley.
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RECIPE
Ossobuco alla Milanese
Tender cross-cut veal shanks braised slowly in white wine, broth, and aromatics until the marrow melts into a luscious sauce. Finished with a bright gremolata of lemon zest, garlic, and parsley.
Prep20 mins
Cook120 mins
Total140 mins
Servings4
Dinner
Italian
Lombardia
Ingredients
- 4 veal ossobuco pieces (about 3cm thick)
- 50g plain flour for dredging
- 3 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 250ml dry white wine
- 400ml veal or beef broth
- 1 can (400g) San Marzano tomatoes, crushed
- 2 bay leaves
- For gremolata: zest of 1 lemon, 2 cloves garlic minced, 3 tablespoons flat-leaf parsley chopped
- Salt and black pepper to taste
Preparation
1
Season ossobuco with salt and pepper, dredge lightly in flour.
2
Heat butter and oil in a heavy-bottomed braiser. Brown the shanks on both sides, about 4 minutes per side. Remove and set aside.
3
In the same pot, sauté onion, carrot, and celery until softened, about 8 minutes.
4
Deglaze with white wine, scraping up the fond. Reduce by half.
5
Add tomatoes, broth, and bay leaves. Return the shanks to the pot. Bring to a simmer.
6
Cover and braise in a 160°C oven for 2 hours until the meat is fork-tender and falling off the bone.
7
Mix lemon zest, garlic, and parsley for the gremolata. Sprinkle over the ossobuco before serving.
Servings and Nutrition
Number of Servings in Ossobuco alla Milanese4
Nutrition for 1 serving (1 shank)
620Calories (kcal)
48Protein (g)
18Carbs (g)
38Fat (g)
Protein 48.0g32%
Carbs 18.0g12%
Fat 38.0g56%