Milanese Ossobuco, or simply Ossobuco, is a classic dish from Milanese cuisine, perfect for warming up during the winter months. This dish features tender veal shanks slow-cooked in butter and meat stock, finished with a fresh, zesty Gremolada made from parsley, garlic, and grated lemon peel. Traditionally, Ossobuco is served with  Milanese Saffron Risotto, making it a comforting meal.

Serves: 2 | Preparation: 20 mins | Cooking : approx. 1 hour

  • Veal shanks (Ossobuco): 2 (about 300 g each)
  • Hot meat stock: 200 ml
  • 1 onion, 1 carrot, 1 celery stalk, chopped aka soffritto
  • Fresh parsley: 1 sprig, chopped
  • Grated lemon zest, to taste
  • Dry white wine: 50 ml
  • Extra Virgin Olive Oil (EVOO): 2 tablespoons
  • Unsalted butter, 40 g
  • Plain flour for dusting, to taste
  • Salt and black ground pepper: to taste

Method

Prepare the soffritto and set aside.

Lightly beat the veal shanks with a meat pounder, make small incisions on the edges of each shank to prevent curling.

Dust both sides lightly with flour.

Heat 2 tbsp EVOO and melt the butter in a frying pan over medium-high heat.

Tip: For extra flavour, deglaze the pan with a splash of stock before adding the shanks back for simmering.

Brown the floured shanks on both sides for 2–3 minutes.

Add the white wine and let it evaporate.

Pour in the hot stock (do not completely cover the meat), a pinch of salt and pepper, cover with a lid and cook over low heat for 20 minutes.

Turn the shanks, cover with the lid, and cook another 10 minutes, basting occasionally with the sauce.

While the Ossobuco cooks, prepare the Gremolada: finely chop parsley, garlic, and mix with grated lemon zest. Set aside.

Turn off the heat and sprinkle the Gremolada around the pan, basting the meat with the sauce.

Serve immediately, traditionally alongside Milanese Saffron Risotto. 

 

 

1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 4.91 out of 5)
Loading...