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Ossobuco alla Milanese
A classic Milanese dish of slow-braised veal shanks, tender and flavorful, served with a bright gremolata and rich risotto. The name 'ossobuco' literally means 'bone with a hole,' referring to the marrow in the center of the veal shank.
🧂 Zutaten
- 4 thick-cut (about 1.5-2 inches thick) Veal shanks (ossobuco)(Ensure they are tied with kitchen twine to help them hold their shape during cooking.)
- 1/2 cup All-purpose flour(For dredging the veal shanks.)
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Yellow onion(Finely chopped.)
- 2 medium Carrots(Finely chopped.)
- 2 medium Celery stalks(Finely chopped.)
- 3 cloves Garlic cloves(Minced.)
- 250 ml Dry white wine(Such as Pinot Grigio or Sauvignon Blanc.)
- 500 ml Beef or veal broth(Low sodium preferred.)
- 200 g Canned crushed tomatoes(Good quality.)
- 1 leaf Bay leaf
- 2 sprigs Fresh thyme sprigs
- to taste Salt
- to taste Black pepper
- for serving Gremolata(See separate recipe for Gremolata (finely chopped parsley, lemon zest, garlic).)
- for serving Risotto alla Milanese(Traditional accompaniment.)
👨🍳 Zubereitung
- 1
Prepare the veal shanks: Pat the veal shanks dry with paper towels. Season generously with salt and freshly ground black pepper. Place the flour on a shallow plate and dredge each shank, shaking off any excess flour.
⏱️ 5 minutes - 2
Sear the veal shanks: Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the butter is melted and shimmering, carefully add the floured veal shanks. Sear for 3-4 minutes per side, until deeply golden brown. Do this in batches if necessary to avoid overcrowding the pot. Remove the shanks and set aside.
⏱️ 10 minutes - 3
Sauté the mirepoix: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 10 minutes - 4
Deglaze and add liquids: Pour in the white wine. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by about half, approximately 3-5 minutes. Stir in the crushed tomatoes, beef or veal broth, bay leaf, and thyme sprigs.
⏱️ 7 minutes - 5
Braise the ossobuco: Return the seared veal shanks to the pot, nestling them into the liquid. The liquid should come about two-thirds of the way up the sides of the shanks. If not, add a little more broth or water. Bring the liquid to a gentle simmer, then cover the pot tightly.
⏱️ 5 minutes - 6
Slow cook: Transfer the covered pot to a preheated oven. Braise for 2 to 2.5 hours, or until the veal is fork-tender and practically falling off the bone. Check periodically and add more liquid if the sauce becomes too dry.
⏱️ 2 hours 30 minutes - 7
Finish and serve: Carefully remove the veal shanks from the pot. Discard the bay leaf and thyme sprigs. If the sauce is too thin, simmer it uncovered over medium heat on the stovetop until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper. To serve, place a veal shank on each plate, spoon the rich sauce over it, and sprinkle generously with fresh gremolata. Serve immediately with hot Risotto alla Milanese.
⏱️ 10 minutes
💡 Profitipps
- ✓Ensure the veal shanks are tied with kitchen twine to help them maintain their shape during the long braising process.
- ✓Do not skip searing the shanks; this step is crucial for developing deep flavor and color.
- ✓The marrow is a delicacy; encourage diners to scoop it out with a small spoon.
- ✓Gremolata adds a burst of freshness that cuts through the richness of the ossobuco. Make it just before serving for the best flavor.
- ✓Low and slow cooking is key to tender ossobuco. Resist the urge to rush the braising time.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- For a richer flavor, you can use red wine (like Chianti or Merlot) instead of white wine, though this is less traditional for Ossobuco alla Milanese.
- Omit the tomatoes for a lighter, more classic version focused solely on the braising liquid and aromatics.