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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%