Ossobuco alla Milanese: A Traditional Italian Classic

Ossobuco alla Milanese: A Traditional Italian Classic

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Ossobuco alla Milanese is one of the most iconic dishes of Lombard cuisine, beloved for its rich flavors and comforting textures. This dish, featuring slow-braised veal shanks in a savory sauce, is traditionally served with a vibrant gremolata and creamy risotto alla Milanese. Its tender meat, aromatic broth, and zesty topping make it an unforgettable dining experience. Let’s explore how to prepare this timeless Italian recipe.

Ingredients

For the Ossobuco:

  • Veal shanks – 4 pieces (about 1 1/2 inches thick)
  • Flour – 1/2 cup, for dredging
  • Olive oil – 3 tbsp
  • Unsalted butter – 2 tbsp
  • Carrots – 1, finely chopped
  • Celery stalks – 2, finely chopped
  • Onion – 1 large, finely chopped
  • Garlic – 2 cloves, minced
  • Dry white wine – 1/2 cup
  • Chicken or beef broth – 2 cups
  • Canned diced tomatoes – 1 cup
  • Bay leaf – 1
  • Thyme – 1 tsp, fresh or dried
  • Salt and pepper – To taste

For the Gremolata:

  • Lemon zest – 1 tbsp, freshly grated
  • Garlic – 1 clove, finely minced
  • Fresh parsley – 2 tbsp, finely chopped

Step-by-Step Instructions

Step 1: Prepare the Veal Shanks

  1. Pat the veal shanks dry with a paper towel. Season them with salt and pepper on both sides.
  2. Dredge each shank lightly in flour, shaking off any excess.

Step 2: Sear the Shanks

  1. Heat olive oil and butter in a large skillet or Dutch oven over medium heat.
  2. Sear the veal shanks on both sides until golden brown, about 3-4 minutes per side. Remove and set aside.

Step 3: Sauté the Vegetables

  1. In the same skillet, add the chopped carrots, celery, and onion. Sauté for about 5 minutes, or until softened.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4: Deglaze with White Wine

  1. Pour the white wine into the skillet, scraping the bottom to deglaze and release any browned bits.
  2. Let the wine simmer for 2-3 minutes until slightly reduced.

Step 5: Build the Sauce

  1. Add the diced tomatoes, broth, bay leaf, and thyme to the skillet. Stir to combine.
  2. Return the seared veal shanks to the skillet, nestling them into the sauce. The liquid should come halfway up the sides of the shanks; add more broth if needed.

Step 6: Braise the Ossobuco

  1. Cover the skillet with a lid and reduce the heat to low. Simmer gently for 1 1/2 to 2 hours, turning the shanks occasionally.
  2. The ossobuco is done when the meat is tender and falling off the bone.

Step 7: Prepare the Gremolata

  1. In a small bowl, mix the lemon zest, minced garlic, and chopped parsley. Set aside.

Step 8: Serve the Ossobuco

  1. Remove the veal shanks from the skillet and place them on a serving plate.
  2. Spoon the sauce over the shanks and sprinkle generously with the gremolata.
  3. Serve hot, traditionally accompanied by Risotto alla Milanese or a side of polenta.

Tips for Perfect Ossobuco

  • Choose Quality Meat: Look for veal shanks with a large marrow bone, as the marrow adds richness to the dish.
  • Low and Slow Cooking: Braising the shanks slowly ensures tender, flavorful meat.
  • Balance the Gremolata: Adjust the garlic and lemon zest in the gremolata to suit your taste. It should be bright and aromatic, complementing the richness of the sauce.

Nutritional Benefits

Ossobuco is not only delicious but also provides essential nutrients. Veal is rich in protein and vitamins like B12 and zinc, which support muscle health and immunity. The vegetables in the sauce add fiber and antioxidants, while the gremolata provides a burst of vitamin C.

Variations on Ossobuco alla Milanese

  1. Substitute Meats: If veal is unavailable, you can make ossobuco with beef or pork shanks.
  2. Tomato-Free Version: For a more traditional Milanese preparation, omit the tomatoes and use saffron-infused broth.
  3. Vegetarian Option: Create a plant-based version by braising hearty vegetables like portobello mushrooms, eggplant, or artichokes in a similar sauce.
  4. Add Red Wine: Replace white wine with red for a deeper, more robust flavor profile.

Frequently Asked Questions

Can I make ossobuco ahead of time?
Yes! Ossobuco tastes even better the next day as the flavors meld together. Store it in the refrigerator and reheat gently on the stove.

What can I serve with ossobuco if I don’t have risotto?
Polenta, mashed potatoes, or crusty bread work wonderfully to soak up the flavorful sauce.

Can I freeze leftovers?
Absolutely. Let the ossobuco cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw and reheat on low heat when ready to enjoy.

Conclusion

Ossobuco alla Milanese is a dish that showcases the beauty of Italian cuisine—simple ingredients elevated through slow cooking and careful preparation. The tender veal, aromatic sauce, and zesty gremolata create a harmonious blend of flavors that is both comforting and sophisticated.

Whether served at a family dinner or a special occasion, ossobuco is a meal that never fails to impress. Its rich history and robust flavors make it a true celebration of Italian culinary tradition. Try this recipe for yourself and experience the magic of a dish that has stood the test of time!

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