The original “Ossobuco alla Milanese”
Home to cook the perfect “Ossobuco alla Milanese” (Italian Braised Veal Shanks)? Follow the original Italian recipe.
Today I want to introduce one of the recipes that represent Milan: the original recipe of the “Ossobuco alla Milanese”. Ossobuco means “Bone with a hole“.
It is an ancient recipe from the gastronomic tradition of Lombardy. During the years it is widespread throughout Italy, especially in the north.
A very simple recipe to prepare and above all, very tasty.
This classic braised veal is a representative dish that seems to date back to the Middle Ages.
Characterized by a particular cut of meat made extremely tender by slow cooking and by the presence of the marrow, which melting makes the preparation even more succulent.
The slices of meat should be thick three or four centimeters so that there is a good portion of flesh with the bone full of marrow in the center.
The original recipe of Ossobuco alla Milanese includes at the end of cooking, the addition of Gremolata ( Wikipedia source ), a finely chopped mixture of parsley, garlic and lemon peel which completes and enhances the flavor of veal.
You can serve the “Ossobuco alla Milanese as a main course or if you want to impress your guests as a single dish, accompanied by another classic dish of Milanese cuisine “Saffron Risotto“.
Ossobuco alla Milanese
- 2 Veal Shanks About 3-4 cm thick
- 300 ml. Beef Broth
- 30 gr Butter
- 30 gr Flour
- 2 tbsp Extra Virgin Olive Oil
- 100 ml Dry White Wine
- 1 tsp Tomato Paste
- Ground Black Pepper
For the Gremolata
- 1 clove Garlic Minced very finely
- 2 tbsp Fresh Parsley Minced very finely
- 2 tsp Lemon Zest
- In a large pan, heat extra virgin olive oil, add the onions and cook over low heat, until golden brown.
- Remove the onions from the pan and keep aside.
- Take the shanks and, using a pair of kitchen scissors, make 4 incisions on the connective tissue and skin of each shank to prevent them from curling during cooking.
- Dust the shanks with flour on both sides and beat them gently to remove the excess flour.
- Into the pan in which you had cooked the onions, add the butter, let it melt, then place the shanks inside, brown them for about two minutes over medium-high heat.
- Turn them gently and let brown on the other side for another 2 minutes.
- Place the onions back in the pan, add the white wine and let it evaporate
- Season with salt and ground black pepper then add the tomato paste and the beef broth so that it almost goes to cover the meat.
- Cover the pan with the lid and let cook over low heat for about 35 minute.
- Turn the shanks very gently, cover again with the lid and continue to cook for another 25 minutes.
- When the shanks are cooked, the meat is very tender, turn off the heat.
- Then add into the pan the Gremolata, stir gently to flavor the sauce.