Ossobuco alla Milanese

Nutrition · per serving

Steps

1. 1

   Pat the veal shanks very dry, then season both sides with the salt and black pepper. Tie kitchen string around each shank if needed to help them keep their shape during braising. Dust lightly and evenly with the flour, shaking off any excess so the braising liquid stays silky rather than pasty.

   2 pieces (about 700 g total) veal shanks, cross-cut, about 4 cm thick6 g fine sea salt2 g freshly ground black pepper20 g plain flour
2. 2

   In a heavy casserole or deep sauté pan wide enough to hold the shanks in one layer, heat the olive oil and butter over medium-high heat. Brown the veal shanks for 3-4 minutes per side until deeply golden. Good browning is essential for depth of flavor; do not move them too early. Transfer to a plate.

   15 ml extra-virgin olive oil20 g unsalted butter2 pieces (about 700 g total) veal shanks, cross-cut, about 4 cm thick
3. 3

   Lower the heat to medium. Add the onion, carrot, celery, and the crushed garlic cloves to the same pan and cook for 6-8 minutes, stirring often, until softened and lightly golden. Scrape up the browned bits from the bottom; they will enrich the sauce.

   120 g onion, finely diced80 g carrot, finely diced80 g celery, finely diced2 garlic cloves, lightly crushed
4. 4

   Pour in the white wine and simmer briskly for 2-3 minutes to reduce by about half and cook off the harsh alcohol. Stir in the chopped tomatoes, hot stock, bay leaf, and lemon peel strip.

   150 ml dry white wine120 g chopped tomatoes350 ml light veal or chicken stock, hot1 bay leaf1 strip lemon peel strip
5. 5

   Return the veal shanks and any collected juices to the pan. The liquid should come about two-thirds of the way up the meat; add a splash more hot water only if needed. Cover with a tight-fitting lid and braise gently over low heat for 35-40 minutes, turning once halfway through, until the meat is tender when pierced and begins to pull slightly from the bone while still holding together.

   2 pieces (about 700 g total) veal shanks, cross-cut, about 4 cm thick350 ml light veal or chicken stock, hot
6. 6

   While the veal braises, make the gremolata by combining the chopped parsley, minced garlic, and lemon zest. Mix just before serving to keep the aroma vivid and fresh.

   15 g flat-leaf parsley, finely chopped1 small clove garlic, very finely minced1 tsp lemon zest, finely grated
7. 7

   When the veal is done, uncover the pan and simmer for 2-4 minutes if the sauce needs slight reduction. Remove the bay leaf and lemon peel strip. Taste the sauce and adjust seasoning if needed. Let the ossobuco rest in the sauce for 5 minutes off the heat so the fibers relax and the flavors settle.

   1 bay leaf1 strip lemon peel strip
8. 8

   Serve each veal shank with plenty of vegetables and sauce spooned over. Finish generously with the gremolata at the last moment so its citrus and garlic stay bright against the rich braise.

   2 pieces (about 700 g total) veal shanks, cross-cut, about 4 cm thick15 g flat-leaf parsley, finely chopped1 small clove garlic, very finely minced1 tsp lemon zest, finely grated

Origin & History

Ossobuco alla Milanese is a classic specialty of Milan in Lombardy, traditionally made with cross-cut veal shanks slowly braised with soffritto, wine, and broth. The bright gremolata added at the end is a hallmark of the dish, balancing the richness of the meat with fresh parsley, garlic, and lemon.