Ossobuco Alla Milanese
Ossobuco alla Milanese is a traditional Italian dish from Milan, featuring braised veal shanks cooked with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese.
Ingredients - Serves 4
- Risotto alla milanese - For serving
- Gremolata (lemon zest, garlic, and parsley mixture) - For garnish
- Salt and pepper - To taste
- Bay leaves - 2
- Tomato paste - 1 tablespoon
- Beef broth - 2 cups
- White wine - 1 cup
- Garlic - 2 cloves, minced
- Celery - 1 stalk, chopped
- Carrot - 1, chopped
- Onion - 1, chopped
- Butter - 2 tablespoons
- Flour - 1/2 cup
- Veal shanks - 4 pieces
Let's Get Started
- Dredge the veal shanks in flour, shaking off excess.
- In a large Dutch oven, melt the butter over medium heat. Add the veal shanks and cook until browned on all sides. Remove from the pot and set aside.
- In the same pot, add the onion, carrot, celery, and garlic. Cook until the vegetables are softened.
- Add the white wine to the pot, scraping up any browned bits from the bottom.
- Stir in the beef broth, tomato paste, and bay leaves. Season with salt and pepper.
- Return the veal shanks to the pot, nestling them into the liquid. Cover and simmer for about 2 hours, or until the meat is tender.
- Serve the ossobuco with a sprinkling of gremolata and a side of risotto alla milanese.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Calories: 600
- Fat: 30g
- Carbs: 20g
- Protein: 50g
- Sodium: 500mg
- Sugar: 5g
