Ossobuco alla Milanese
Tender braised veal shins with rich bone marrow, cooked in white wine and broth, then topped with a fresh, zesty gremolata.
- Prep
- 20 min
- Cook
- 95 min
- Total
- 115 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •wide heavy-bottomed shallow casserole
- •kitchen string
- •tongs
- •chopping board
- •microplane grater
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 36 g
- carbs
- 11 g
- fibre
- 1 g
- protein
- 48 g
- calories
- 580 kcal
Instructions
- 1
Snip the outer membrane around each veal shank in two places to prevent the meat curling while browning.
- 2
Tie kitchen string firmly around the circumference of each shank to keep the meat attached to the bone.
- 3
Season the veal shanks on both sides with salt and pepper, then dust them lightly in plain flour.
- 4
Melt thirty grams of butter with the olive oil in a wide casserole over medium heat.
- 5
Add the veal and brown for four minutes per side until rich golden, then transfer to a warm plate.
- 6
Melt the remaining butter in the pan, add the chopped onion, and cook over low heat until sweet and translucent.
- 7
Return the browned veal to the pan in a single layer and pour over the white wine.
- 8
Simmer briskly for three minutes until the harsh alcohol aroma evaporates completely.
- 9
Pour in enough hot stock to reach halfway up the shanks, cover tightly, and simmer gently for ninety minutes.
- 10
Turn the shanks once halfway through cooking, adding a splash of hot stock if the pan looks dry.
- 11
Chop the parsley, lemon zest, and minced garlic together on a board to create a fragrant gremolata.
- 12
Scatter the gremolata over the tender veal five minutes before serving, allowing the citrus oils to warm gently.
Chef's tips
Choose centre-cut hind shanks of equal thickness so they cook evenly and retain their marrow. Keep the simmer very gentle to prevent the meat from pulling away from the bone prematurely. Never omit the gremolata, as its sharp citrus cut balances the rich, gelatinous braising sauce.
Ingredient substitutions
- plain flour → fine rice flour or cornstarch for a gluten-free dusting
- beef stock → light veal broth or rich poultry stock
Storage
Cool completely and store covered in the refrigerator with its juices for up to three days.
Reheating
Reheat gently in a covered pan over low heat with a small splash of hot broth until piping hot.
Common mistakes to avoid
- •Boiling the braise vigorously, which toughens the veal and causes the marrow to melt away entirely.
- •Forgetting to tie the shanks with string, resulting in the meat falling away from the bone during cooking.
- •Adding the gremolata too early in the cook, which destroys its fresh lemon and herb aroma.
Serving suggestions
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