Go Back
#cucchiaiodargento #ossobucoallamilanese #risottoallamilanese #cucinalombarda @regionelombardia.official 💚💛

Ossobuco alla Milanese

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed: Dutch oven (or heavy oven-safe pot), knife, cutting board, microplane for zesting, tongs

Ingredients
  

  • Ingredients
  • 4 veal shanks bone-in, about 1½ inches thick
  • Salt and pepper to taste
  • Flour for dusting
  • 3 tbsp olive oil
  • 3 tbsp unsalted butter
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 2 garlic cloves minced
  • 1 cup dry white wine
  • 1 ½ cups beef or veal broth
  • 1 can 14 oz diced tomatoes (optional)
  • Zest of 1 lemon
  • 2 tbsp fresh parsley finely chopped
  • 2 cloves garlic minced (for gremolata)

Instructions
 

  • Step-by-Step Instructions
  • Prepare the Veal Shanks
  • Pat the veal shanks dry with a paper towel and season them generously with salt and pepper on both sides.
  • Lightly dust the veal with flour, shaking off any excess. This step will help create a nice crust when browning.
  • Brown the Veal
  • Heat olive oil and butter in a large Dutch oven over medium heat.
  • Once hot, add the veal shanks and brown them on all sides, about 4-5 minutes per side. Browning locks in the flavor, so don’t rush this step.
  • Remove the veal from the pot and set aside.
  • Sauté the Vegetables
  • In the same pot, add chopped onion, carrot, and celery. Sauté until softened, about 5 minutes.
  • Add the minced garlic and cook for another minute until fragrant.
  • Deglaze the Pot
  • Pour in the white wine, stirring to scrape up the browned bits from the bottom of the pot. This is called deglazing and it adds great depth of flavor.
  • Simmer until the wine has reduced by half.
  • Add the Veal Shanks Back
  • Nestle the browned veal shanks back into the pot on top of the vegetables.
  • Pour in the broth and diced tomatoes (if using). The liquid should just cover the veal.
  • Bring the mixture to a simmer, then reduce the heat to low.
  • Braise the Ossobuco
  • Cover the pot with a lid and transfer it to a preheated 325°F (165°C) oven.
  • Braise for 1½ to 2 hours, or until the veal is tender and falling off the bone. Baste the shanks with the cooking liquid once or twice during this time to keep them moist.
  • Make the Gremolata
  • While the veal is cooking, prepare the gremolata by combining lemon zest, minced garlic, and parsley. This fresh topping brightens the dish and enhances the flavors.
  • Rest and Serve
  • Once the veal is done, let it stand for 10 minutes. This helps the juices redistribute.
  • Serve each shank with a generous spoonful of the braising liquid and vegetables, topped with a sprinkle of gremolata.
  • Variations and Dietary Substitutions
  • Vegetarian Option: Swap the veal shanks with thick slices of eggplant or portobello mushrooms. Use vegetable broth and omit the braising time cook until tender, about 30-40 minutes.
  • Lighter Option: You can use chicken thighs instead of veal for a leaner version. The chicken will cook in less time, about 1 hour of braising.
  • Gluten-Free: Skip the flour dusting, or use a gluten-free flour substitute for browning.
  • Tomato-Free: The tomatoes are optional and can be omitted if you prefer a more traditional, tomato-free ossobuco.