Ossobuco alla Milanese Recipe – Tender Veal Shanks with a Flavorful Twist
Ossobuco alla Milanese is a classic Italian dish that transports you straight to the heart of Lombardy. It features tender veal shanks, slow-braised in a fragrant broth, and finished with a rich gremolata (a mixture of parsley, garlic, and lemon zest) to elevate its flavors. Whether you’re cooking for a special occasion or looking to impress your loved ones with a comforting meal, this recipe delivers on all fronts.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Veal shanks (ossibuchi) | 4 pieces (approx. 300g each) |
| Beef broth | 500ml |
| Yellow onions (finely chopped) | 250g |
| All-purpose flour | 50g |
| White wine | 50ml |
| Extra virgin olive oil | 50g |
| Butter | 40g |
| Salt (to taste) | q.b. |
| Black pepper (to taste) | q.b. |
| Fresh parsley (chopped) | 1 bunch |
| Garlic (minced) | 2 cloves |
| Lemon zest (from 1 lemon) | 1 lemon |
Preparation Instructions:
Step 1: Preparing the Vegetables and Veal
Start by heating up half of the olive oil in a large, deep pan. Once the oil is hot, add the finely chopped onions and sauté them until they turn golden brown. The slow browning will bring out the sweet flavors of the onions, which will complement the rich veal perfectly. Once they are browned, remove the onions from the pan and set them aside.
Next, pour the flour into a shallow dish and season it with a pinch of salt. Coat each veal shank generously in the seasoned flour. This will help form a delicious crust during the cooking process, which will add texture and depth to the dish.
Step 2: Searing the Veal
In the same pan, add the remaining olive oil along with the butter. Heat over medium-high heat until the butter melts and the oil shimmers. Carefully add the veal shanks to the pan, making sure not to overcrowd them. Sear each side of the veal for about 4 minutes, or until they develop a beautiful golden-brown crust.
Once the veal has a nice, crispy exterior, gently turn each piece over to sear the other side for about 2 minutes. This process is essential for locking in the juices and creating that savory brown crust.
Step 3: Deglazing and Braising
Once the veal shanks are nicely browned, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom of the pan with a wooden spoon. These bits are packed with flavor and will contribute to the sauce later on.
Next, add the browned onions back into the pan with the veal. Pour in the beef broth, ensuring that the veal is mostly submerged. This will help tenderize the meat and infuse it with the flavors of the broth and wine as it cooks. Season with salt and pepper to taste.
Step 4: Slow Cooking
Reduce the heat to low, then cover the pan with a lid. Let the ossobuco braise for 35 minutes, stirring occasionally and checking the level of the broth. You want to make sure the veal stays moist and the broth doesn’t reduce too much. If necessary, add a little more beef broth or water to maintain the right consistency.
After 35 minutes, gently flip the veal shanks to ensure they cook evenly. Cover the pan again and let them cook for an additional 10 minutes. At this point, the veal should be tender and cooked through.
Step 5: Preparing the Gremolata
While the ossobuco is cooking, prepare the gremolata, which is a mixture of fresh parsley, minced garlic, and lemon zest. This will be sprinkled on top of the veal once it’s done cooking. The gremolata adds a fresh, zesty finish to the dish that balances out the richness of the meat and the broth.
To make the gremolata, finely chop the fresh parsley, mince the garlic, and zest the lemon. Mix these ingredients together in a small bowl and set aside.
Step 6: Finishing Touches
Once the ossobuco is tender and the sauce has reduced slightly, it’s time to add the gremolata. Turn off the heat and sprinkle the gremolata mixture over the veal shanks. The heat from the meat will help release the aromas of the garlic, parsley, and lemon zest, creating a bright, fragrant finish for the dish.
Step 7: Serving
Serve your ossobuco alla milanese hot, garnished with extra gremolata if desired. This dish pairs beautifully with creamy polenta, risotto, or mashed potatoes to soak up the flavorful sauce.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 38g |
| Carbohydrates | 10g |
| Fat | 20g |
| Saturated Fat | 7g |
| Fiber | 2g |
| Sodium | 700mg |
| Cholesterol | 90mg |
| Vitamin A | 10% DV |
| Vitamin C | 20% DV |
| Iron | 15% DV |
Cooking Tips for Ossobuco alla Milanese:
- Veal Shanks: When choosing veal shanks, look for pieces with bone marrow, as this will add richness to the broth and enhance the overall flavor of the dish.
- Slow Cooking: Ossobuco benefits from slow, low-temperature cooking. This ensures the meat becomes tender and juicy while absorbing all the flavors from the broth and wine.
- Wine: Choose a dry white wine for this recipe. It will provide acidity to balance the richness of the veal and the butter.
- Gremolata: The gremolata is a crucial element in ossobuco alla Milanese. It adds a fresh, zesty kick that complements the richness of the braised veal. Be sure to prepare it just before serving to maintain its vibrant flavor.
Enjoy this hearty, comforting dish that brings the flavors of Milan to your kitchen. Whether you’re cooking for a special occasion or a cozy family dinner, ossobuco alla milanese is sure to impress with its bold flavors and tender texture.
