Milanese Ossobuco or shortened to Ossobuco, is one of Milanese cuisine’s signature dishes. It is a winter dish of veal cooked in butter and stewed in meat stock and topped with Gremolada, a typical Milanese condiment made of minced parsley, garlic and grated lemon peel.
The most commonly used cut of meat is veal, however it can be replaced with beef which has a more intense flavour than veal.
Ossobuco is always served with Milanese Saffron Risotto.
Serves: 2 | Preparation: 20 mins | Cooking : approx. 1 hour
- Veal Ossobuco / Veal shanks: 2 (about 300 g each)
- Hot meat stock: 150 ml
- 1 onion, 1 carrot, 1 celery stalk, chopped
- Fresh Parsley, chopped: 1 sprig
- Grated lemon zest, to taste
- Dry white wine: 50 ml
- Extra Virgin Olive Oil (EVOO): 2 tablespoons
- Unsalted butter, 40 g
- Plain flour: a dust
- Salt and black ground pepper: to taste
Mince onion, celery and carrot together. Keep aside.
Beat the ossobuco with a meat pounder before cooking it, make small incisions with a sharp knife or with scissors on the sides of each ossobuco to prevent it from curling during cooking.
Lightly flour the ossobuco on both sides.
Heat 2 tablespoons of EVOO oil in a frying pan, melt the butter and lightly brown. Put the floured veal shanks in the pan and brown them on both sides over medium-high heat for a couple of minutes, add dry white wine and let it evaporate.
Add the hot stock without completely covering the meat, a pinch of salt and pepper, cook 20 minutes on a low flame with the lid on.
When done, turn the veal shanks and cook with the lid on another 15-20 minutes, basting the meat with the sauce from time to time.
Prepare the Gremolada in the meantime by finely chopping together parsley, garlic and lemon zest, mix and set aside.
When the heat is off, add the Gremolada by spreading it around the pan and again basting the meat with the gravy.