Ossobuco Milanese
This classic Ossobuco alla Milanese is a tender, slow-braised veal dish, rich with the flavors of vegetables, white wine, and tomatoes, perfectly finished with a fresh gremolata.
Published on: · Last updated:
Introduction
Some dishes are more than just food; they are a journey through time and culture. Ossobuco Milanese is exactly that: a culinary heritage from Lombardy that has captivated the hearts and palates of northern Italy for centuries. This dish, whose name charmingly translates to "bone with a hole," represents Italian culinary art par excellence—the ability to create something truly magnificent from simple ingredients. It is deeply rooted in Milanese tradition and embodies the hearty elegance that characterizes the cuisine of this region. With its rich sauce and tender veal, Ossobuco Milanese has secured its place on menus worldwide, telling a story of Italian passion and craftsmanship with every bite. A true feast for the senses, capturing the essence of typical Italian cuisine.
Ingredients
- 4 Scheiben veal shank slices
- 2 EL olive oil
- 50 g all-purpose flour
- 1 large onion
- 2 carrots
- 2 celery stalks
- 200 ml dry white wine
- 400 g canned chopped tomatoes
- 250 ml beef broth
- 1 TL salt
- 0.5 TL black pepper
- 1 Bund fresh parsley
- 2 Zehen garlic
- 1 organic lemon
Instructions
- Lightly salt and pepper the veal shank slices, then dredge them in flour and shake off any excess.
- Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the floured veal shanks on all sides until golden, then remove from the pot and set aside.
- Finely dice the onion, carrots, and celery. Add the remaining oil to the same pot over medium heat and sauté the vegetables for about 5-7 minutes until softened. Deglaze with white wine and reduce for 2 minutes.
- Add the canned chopped tomatoes and beef broth. Return the browned veal shanks to the pot, ensuring they are mostly submerged in the liquid. Bring everything to a simmer, then reduce heat, cover the pot, and braise in a preheated oven at 160°C (325°F) for 2 to 2.5 hours, or until the meat is very tender and easily falls off the bone.
- Meanwhile, prepare the gremolata: finely chop the fresh parsley, mince or finely chop the garlic cloves, and finely grate the zest of the lemon. Combine all ingredients in a small bowl.
- Remove the Ossobuco from the oven. Before serving, sprinkle each portion with a spoonful of the fresh gremolata.
Nutrition
Tips & Variations
- Instead of veal ossobuco, you can use beef shanks; cooking time will be slightly longer.
- Prepare ossobuco a day in advance; flavors deepen beautifully overnight.
- Avoid overcrowding the pan when browning the meat for an even sear.
- Serve ossobuco traditionally with risotto alla Milanese or creamy mashed potatoes.
- For a lighter version, reduce the amount of wine and use more broth.
Frequently Asked Questions
- What is the difference between ossobuco and a regular beef stew?
- Ossobuco uses specific veal shank slices with bone marrow, which imparts significant flavor, and is traditionally served with gremolata.
- Can I freeze and reheat ossobuco?
- Yes, ossobuco freezes exceptionally well. It stores for 2-3 days in the fridge and up to 3 months frozen. Reheat gently over low heat.
- Why is my ossobuco meat tough?
- Tough meat often indicates it wasn't braised long enough. Veal shanks require ample time to become tender.
- Can I prepare the gremolata in advance?
- It's best to prepare the gremolata fresh just before serving to preserve the vibrant flavors of the lemon zest and parsley.