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    March 12, 2021

    Ossobuco alla Milanese

    Ossobuco alla Milanese is one of my favorite recipes. It’s a special and flavorful dish and one that I love to serve to guests. Make sure to purchase the veal shanks from a great butcher!
    Ossobuco is most often associated with Milan and the Lombardy region and dates back to the Middle Ages. To prepare it you need sliced veal shank (veal marrow bones) thickly cut: about 1 inch thick. Slow-cooked is the name of the game because the star of the dish is the bone marrow which needs to slow-cook and soften up to creamy deliciousness.
    The addition of the gremolade at the end adds an additional burst of flavor and umami richness. The original Ossobuco alla Milanese recipe first presented in Pellegrino Artusi’s cookbook had no anchovy in the gremolade. I love to add a hint of anchovy to many dishes because it adds that magical burst of flavor and richness we’ve come to know as umami.
    This dish is fabulous served with a creamy saffron parmesan risotto, or creamy mashed potatoes.

    Ossobuco all milanese is a luscious dish from the Lombardy region that dates back to the middle ages

    Ingredients

    For the gremolade:

    Gremolade is a wonderful addition to ossobuco all milanese


    For the ossobuco (veal shank):

    Ossobuco (veal shank - veal marrow bones), 4 pieces, 200 to 250 grams each (7 ounces), cut 2 ½ centimeters (1 inch) thick

    Veal shank for ossobuco

    Minced onion, 50 grams (1 ¾ ounces), about half of a medium white or yellow onion
    Butter, 50 grams (1 ¾ ounces)
    Flour, enough to flour both sides of the ossobuco about ½ cup
    Beef broth, 1 liter (4 cups)
    Dry white wine, 120 milliliters (½ cup)
    Anchovy fillets, 2
    Garlic cloves, 2 peeled
    Parsley, minced, 2 tablespoons
    Salt, to taste

    Procedure

    For the gremolade:

    Finely mince the lemon peel, anchovy fillet, parsley and garlic together and set aside.

    How to make gremolade

    For the ossobuco:

    Sauté the minced onion in the butter until tender and translucent.

    Sautéeing minced onions

    Use a heavy-bottomed skillet large enough to hold the ossobuco (cast iron is ideal and my favorite is Le Creuset).
    Lightly flour both sides of the ossobuco, then add to the onion & butter and brown each side well.

    Browning all sides of the veal shanks

    Add the white wine and simmer until evaporated.
    Add enough beef broth to cover ⅔ of the veal shanks.
    Add the 2 anchovy fillets and garlic cloves.

    Simmer the veal shanks in beef broth

    Cover and simmer on a low flame for two hours, until the meat is very tender and the sauce is thick and creamy.
    Add additional broth as necessary while cooking to keep the meat from drying out.
    Turn the meat occasionally, about once every half hour.
    Use a wooden spoon to scrape underneath the meat to loosen any bits that stick to the pan.
    Once the meat is fully cooked add the gremolade to the sauce and cook for several more minutes.

    Ossobuco alla milanese

    Add salt to taste and serve the Ossobuco alla Milanese with a saffron risotto or creamy mashed potatoes.

    Ossobuco all milanese is a luscious dish from the Lombardy region that dates back to the middle ages

    Ossobuco alla Milanese

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 2 hours 15 minutes
    Total Time: 2 hours 45 minutes
    Ossobuco alla Milanese is one of my favorite recipes. It’s a special and flavorful dish and one that I love to serve to guests. Make sure to purchase the veal shanks from a great butcher! Ossobuco is most often associated with Milan and the Lombardy region and dates back to the Middle Ages. To prepare it you need sliced veal shank (veal marrow bones) thickly cut: about 1 inch thick. Slow-cooked is the name of the game because the star of the dish is the bone marrow which needs to slow-cook and soften up to creamy deliciousness. The addition of the gremolade at the end adds an additional burst of flavor and umami richness. The original recipe first presented in Pellegrino Artusi’s cookbook had no anchovy in the gremolade. I love to add a hint of anchovy to many dishes because it adds that magical burst of flavor and richness we’ve come to know as umami. This dish is fabulous served with a creamy saffron parmesan risotto, or creamy mashed potatoes.
    Course: Dinner, Main Course, Second Course
    Cuisine: Italian
    Wendy
    Servings: 4
    Wendy

    Equipment

    • Heavy bottom skillet, best is cast iron (I prefer Le Creuset)

    Ingredients 
    Metric - U.S. Customary

    For the gremolade:

    • 2 teaspoons Lemon peel minced
    • 1 Anchovy fillet minced
    • 2 tablespoons Parsley minced
    • 1 Garlic clove medium, minced

    For the ossobuco:

    • 1 kilogram Veal shank (veal marrow bones) veal shank (veal marrow bones) 4 pieces, 200 to 250 grams each (7 ounces), cut 2 ½ centimeters (1 inch) thick
    • 50 grams Onion about half of a medium white or yellow onion, minced
    • 50 grams Butter salted
    • ½ cup Flour enough to flour both sides of the veal shank
    • 1 liter Beef broth
    • 120 milliliters Dry white wine
    • 2 Anchovy fillets
    • 2 Garlic cloves medium, peeled
    • 2 tablespoons Parsley minced
    • Salt to taste

    Instructions

    • For the gremolade:
    • Finely mince the lemon peel, anchovy fillet, parsley and garlic together and set aside.
    • For the ossobuco:
    • Sauté the minced onion in the butter until tender and translucent.
    • Use a heavy-bottomed pan large enough to hold the ossobuco (cast iron is ideal and my favorite is Le Creuset).
    • Lightly flour both sides of the ossobuco, then add to the onion & butter and brown each side well.
    • Add the white wine and simmer until evaporated.
    • Add enough beef broth to cover ⅔ of the veal shanks.
    • Add the 2 anchovy fillets and garlic cloves.
    • Cover and simmer on a low flame for two hours, until the meat is very tender and the sauce is thick and creamy.
    • Add additional broth as necessary while cooking to keep the meat from drying out.
    • Turn the meat occasionally, about once every half hour.
    • Use a wooden spoon to scrape underneath the meat to loosen any bits that stick to the pan.
    • Once the meat is fully cooked add the gremolade to the sauce and cook for several more minutes.
    • Add salt to taste and serve with a saffron risotto or creamy mashed potatoes.

    Nutrition

    Serving: 225grams | Calories: 485kcal | Carbohydrates: 15g | Protein: 53g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 1237mg | Potassium: 1024mg | Fiber: 1g | Sugar: 1g | Vitamin A: 652IU | Vitamin C: 8mg | Calcium: 91mg | Iron: 4mg
    Tried this recipe?Let us know how it was!

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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