Ossobuco alla Milanese

Ingredients

Instructions

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. 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.

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •Traditionally this is served with risotto alla Milanese, but for a 60-minute plan it also pairs well with soft polenta or mashed potatoes prepared in parallel.
• •Choose veal shanks cut evenly, with the marrow bone centered; this helps them cook at the same rate and gives the sauce classic richness.
• •Keep the braise at a very gentle simmer, not a boil, or the meat can tighten before it becomes tender.
• •If your shanks are especially large or from older veal, true tenderness may require longer than 60 minutes; this version is optimized for smaller, neatly cut shanks.

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