Ultimate Italian Comfort: Velvety Ossobuco Alla Milanese Recipe 🍲🇮🇹

Ossobuco Alla Milanese Recipe

Overview:

Ossobuco Alla Milanese is a classic Italian dish, translating to “bone with a hole,” referencing the marrow-filled veal shanks at the heart of this recipe. This dish is a comforting stew, perfect for weeknight indulgence or a cozy weekend meal. 🍲

General Information:

• Cuisine: European, Italian
• Category: Stew
• Keywords: Veal, Meat, European, Weeknight, < 4 Hours
• Servings: 6
• Calories: 345.1 per serving
• Preparation Time: 1 hour
• Cooking Time: 3 hours
• Total Time: 4 hours

Ingredients:

Instructions:

1. Prepare the Veal:

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   • Veal shanks should be sawed into 8 pieces, about 2 inches long.
   • If preferred, you can substitute chicken or beef for veal stock. Just ensure it’s either homemade or low sodium.

2. Coat the Veal:

   • Spread the flour on a plate or waxed paper.
   • Dredge the veal pieces in the flour, shaking off any excess.

3. Sauté Vegetables:

   • In a heavy casserole over medium heat, add the onion, carrot, celery, and butter.
   • Cook for 8-10 minutes until the vegetables soften and wilt.
   • Add the chopped garlic and lemon peel towards the end.
   • Remove from heat.

4. Brown the Veal:

   • Heat olive oil in a skillet over medium-high heat.
   • Brown the veal on all sides in the hot oil until golden.
   • Place the browned veal on top of the cooked vegetables in the casserole.

5. Deglaze the Pan:

   • Pour off excess fat from the skillet.
   • Add dry white wine to the skillet and boil briskly for about 3 minutes, scraping up any browned bits.
   • Pour this wine mixture over the veal in the casserole.

6. Simmer with Broth:

   • In the same skillet, bring the veal or beef broth to a simmer.
   • Pour the simmering broth into the casserole with the veal.
   • Add Italian tomatoes with their juice, dried thyme, fresh basil, bay leaves, parsley, salt, and pepper.

7. Braise in the Oven:

   • Preheat the oven to 350°F (175°C).
   • Cover the casserole tightly with its lid.
   • Place it in the lower third of the oven.
   • Cook for about 2 hours, turning and basting the veal every 20 minutes.
   • The veal should be tender when pricked with a fork, and the sauce should be dense and creamy.
   • If needed, add warm water (up to 1/3 cup) during cooking if the liquid reduces too much.

8. Adjust Sauce Consistency:

   • If the sauce is too thin when the veal is done, remove the meat to a warm platter.
   • Place the uncovered casserole on the stovetop over high heat.
   • Briskly boil the sauce until it thickens to your liking.
   • Pour the thickened sauce over the veal before serving.

9. Serve:

   • Carefully remove the trussing strings from the veal pieces before transferring them to a serving platter.
   • Ensure to keep the shanks intact and beautifully presented.
   • 🍚 Serve the Ossobuco Alla Milanese over a bed of creamy Risotto Alla Milanese for a traditional and satisfying meal.

Optional Gremolada:

• Gremolada is a zesty garnish traditionally served with Ossobuco. Although Marcella Hazan, the queen of Italian cooking, advises against it, some may enjoy the added flavor.
• Ingredients:
  • 1 tsp Grated lemon peel
  • 1/4 tsp Very finely chopped garlic
  • 1 tbsp Finely chopped parsley
• Sprinkle the gremolada over the veal shanks just before serving for a burst of fresh flavors.

Notes:

• Ossobuco Alla Milanese is a dish of rustic elegance, marrying tender veal with aromatic vegetables and a rich, velvety sauce.
• Don’t rush the cooking process; the slow braise in the oven is key to achieving the perfect texture and flavor.
• This recipe is perfect for a special occasion or a comforting family dinner, served with a glass of Italian wine and good company.

Enjoy the rich flavors and comforting aromas of this classic Italian dish! Buon Appetito! 🇮🇹🍷🍽️