Ossobuco alla Milanese

Ingredients

• 4 veal shanks, about 2 inches thick (800g) 4 veal shanks, about 2 inches thick (800g)
• 1/2 cup (120ml) all-purpose flour 1/2 cup (120ml) all-purpose flour
• Salt and pepper, to taste Salt and pepper, to taste
• 4 tablespoons olive oil (60ml) 4 tablespoons olive oil (60ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 2 cups (480ml) beef or veal broth 2 cups (480ml) beef or veal broth
• 1 pinch of saffron threads 1 pinch of saffron threads
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 bay leaf 1 bay leaf
• Gremolata: Gremolata:
• Zest of 1 lemon Zest of 1 lemon
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat: 24g (Saturated Fat: 6g)
• Carbohydrates: 20g (Sugars: 6g)
• Protein: 42g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a shallow dish, combine the flour with salt and pepper. Dredge the veal shanks in the flour mixture, shaking off any excess.
3. 3.
   In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the veal shanks and sear them until browned on all sides. Remove the shanks from the pot and set aside.
4. 4.
   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and lightly browned.
5. 5.
   Deglaze the pot with the white wine, scraping the bottom to release any browned bits. Allow the wine to simmer for a couple of minutes to reduce slightly.
6. 6.
   Add the beef or veal broth, saffron threads, diced tomatoes, and bay leaf to the pot. Stir well to combine.
7. 7.
   Return the veal shanks to the pot, nestling them into the liquid. The shanks should be partially submerged.
8. 8.
   Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2 to 2 1/2 hours, or until the meat is tender and easily pulls away from the bone.
9. 9.
   While the veal shanks are braising, prepare the gremolata by combining the lemon zest, minced garlic, and chopped parsley in a small bowl. Set aside.
10. 10.
    Once the veal shanks are done, remove them from the pot and keep warm. Skim off any excess fat from the surface of the sauce.
11. 11.
    Serve the veal shanks with a generous spoonful of the sauce and sprinkle the gremolata on top. Accompany with risotto alla Milanese or creamy polenta.

Treat your ingredients with care...

• Veal shanks — For the best results, choose veal shanks that are about 2 inches thick. This thickness ensures that the meat remains tender and moist during the long braising process.
• Saffron threads — To extract the maximum flavor and color from saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the dish. This step helps release the aromatic compounds and intensifies the saffron's golden hue.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the braising liquid along with the white wine.
• If you prefer a thicker sauce, you can remove the veal shanks from the pot once they are done and simmer the sauce on the stovetop until it reaches the desired consistency.
• Gremolata is traditionally made with lemon zest, garlic, and parsley, but you can experiment with other herbs like thyme or rosemary to add your own twist to the dish.
• To save time, you can prepare the gremolata in advance and store it in an airtight container in the refrigerator until ready to use.
• Leftover ossobuco can be refrigerated for up to 3 days and tastes even better the next day as the flavors meld together.

Serving advice

Serve Ossobuco alla Milanese with a generous spoonful of the flavorful sauce and sprinkle the gremolata on top. Accompany it with traditional sides like risotto alla Milanese or creamy polenta to soak up the delicious sauce.

Presentation advice

Present the Ossobuco alla Milanese on a large serving platter, arranging the veal shanks side by side. Spoon some of the sauce over the shanks and sprinkle the vibrant gremolata on top. Garnish with a sprig of fresh parsley for an added touch of freshness.