Ossobuco alla Milanese (Braised Veal Shanks with Gremolata)
Local name: Ossobuco alla milanese
In short: Veal shanks braised slowly in white wine and stock until the meat falls from the bone, finished with a sharp gremolata of lemon, garlic and parsley. It takes about 2 h 55 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 2 h 30 min
- Total
- 2 h 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 495 kcal
Ossobuco means bone with a hole, a nod to the marrow-filled center of the cross-cut veal shank. It is a Milanese classic, braised gently with wine, stock and soffritto until the meat is spoon-tender and the sauce is glossy. A scatter of gremolata (lemon zest, garlic and parsley) at the end cuts the richness. Serve it with risotto alla milanese, or with soft polenta, and scoop out the marrow with a small spoon.
Instructions
- Make 2 small cuts through the membrane around each shank so it holds its shape while cooking. Season with salt and pepper and dust lightly with flour, shaking off any excess.
- Heat the oven to 160°C (325°F). Melt the butter with the oil in a wide heavy pot over medium-high heat. Brown the shanks for 3 to 4 minutes per side, then move them to a plate.
- Lower the heat, add the onion, carrot and celery to the same pot and cook for 8 minutes until soft. Stir in the garlic and tomato paste for 1 minute.
- Pour in the wine and scrape up the browned bits. Let it bubble for 3 minutes, then add the stock, bay leaves and thyme.
- Return the shanks upright, so the marrow stays in the bones, and spoon some sauce over each. The liquid should come about three quarters of the way up the meat.
- Cover the pot and braise in the oven for 2 to 2 1/2 hours, basting now and then, until the meat is very tender and nearly falling off the bone.
- Mix the gremolata ingredients in a small bowl.
- If the sauce is thin, lift out the shanks and simmer the sauce on the stove for 5 to 10 minutes until it coats a spoon. Serve the shanks with the sauce spooned over and the gremolata on top.
Tips
- Tie kitchen string around each shank if the meat looks loose, and remove the string before serving.
- Ask the butcher for cross-cut shanks of even size so they cook at the same speed. Beef shanks can replace veal, but they need about 45 minutes longer.
Questions and answers
What do you serve with ossobuco?
In Milan it comes with risotto alla milanese. Soft polenta, mashed potatoes or buttered noodles also work well, and a plain green salad balances the richness.
Can I make ossobuco ahead?
Yes, and it improves. Cook it a day ahead, cool and refrigerate it in its sauce, then reheat gently, covered, for about 30 minutes. Add the gremolata just before serving.
What is gremolata for?
It is a fresh mix of lemon zest, garlic and parsley that cuts through the rich braise. It is sprinkled over just before serving and never cooked.
How long does it take to make Ossobuco alla Milanese (Braised Veal Shanks with Gremolata)?
About 2 h 55 min in total: 25 min of preparation and 2 h 30 min of cooking.
How many calories are in Ossobuco alla Milanese (Braised Veal Shanks with Gremolata)?
About 495 kcal per serving, with 52 g of protein, 18 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 495 kcal |
|---|---|
| Protein | 52 g |
| Carbohydrates | 18 g |
| Fat | 24 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
