Ossobuco Alla Milanese
This classic Milanese dish features tender veal shanks braised in a rich white wine and vegetable sauce. It's traditionally served with gremolata and risotto alla Milanese.
An original recipe by Forkin
- Total time
- 2 hr 25 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain celery, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 4 pcsveal shank, cross-cut, 3-4 cm thick
- 0.5 cupall-purpose flour
- 2 tbspolive oil
- 2 tbspbutter
- 1 pcsyellow onion, finely chopped
- 1 pcscarrot, finely chopped
- 1 pcscelery stalk, finely chopped
- 0.5 cupdry white wine
- 2 cupbeef broth, warm
- 0.5 cupcanned crushed tomato(optional)
- 1 pcsbay leaf
- 0.5 tspfresh thyme, chopped
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
gremolata
- 1 tbsplemon zest, finely grated
- 2 tbspfresh parsley, finely chopped
- 1 clovegarlic, minced
Equipment
large dutch oven · wooden spoon · cutting board · knife · small bowl
The method
Step by step
- 1
Pat the veal shanks dry with paper towels and season generously with salt and black pepper.
About 2 min
- 2
Dredge each veal shank in all-purpose flour, shaking off any excess.
About 3 min
Cook’s note: Ensure an even coating for a good sear.
- 3
Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
About 2 min
- 4
Sear the floured veal shanks in batches until deeply golden brown on all sides, then remove them from the pot and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches if necessary.
- 5
Reduce the heat to medium and add the chopped yellow onion, carrot, and celery to the pot.
- 6
Cook the vegetables, stirring occasionally, until softened and translucent, about 5-7 minutes.
About 7 min
- 7
Pour in the dry white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon.
About 1 min
Cook’s note: This deglazing step adds a lot of flavor to the sauce.
- 8
Bring the wine to a simmer and cook until it has reduced by about half, approximately 3-5 minutes.
About 5 min
- 9
Return the seared veal shanks to the pot, nestling them among the vegetables.
About 1 min
- 10
Add the warm beef broth, optional canned crushed tomato, bay leaf, and fresh thyme to the pot.
About 1 min
- 11
Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot tightly, and braise for 1.5 to 2 hours.
About 1 hr 40 min
Cook’s note: The veal should be fork-tender and easily pull away from the bone.
- 12
While the ossobuco braises, prepare the gremolata by combining the lemon zest, fresh parsley, and minced garlic in a small bowl.
About 5 min
Cook’s note: Mix well and set aside.
- 13
Once the veal is tender, remove the bay leaf from the pot and taste the sauce, adjusting seasoning if necessary.
About 1 min
- 14
Serve the ossobuco hot, spooning plenty of sauce over each shank, and garnish generously with the prepared gremolata.
Cook’s note: Traditionally served with Risotto alla Milanese or polenta.
Keep it good
Store leftover ossobuco in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat or in the oven until warmed through.
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