Ossobuco alla Milanese with Gremolata
Traditional Italian Veal Shanks
A classic Italian dish featuring tender braised veal shanks with a vibrant citrus-herb gremolata.
- 3 h 15 min
- 4
- Intermediate
Ingredients
For the Veal Shanks
For the Braising Liquid
For the Gremolata
For the Risotto alla Milanese
Preparation
Marinating the Veal Shanks
Dry the veal shanks
Pat the veal shanks dry with paper towels.
Season the veal shanks
Season generously with salt and pepper.
Dust with flour
Dust with flour, shaking off any excess.
Preparing the Gremolata
Combine ingredients
Combine lemon zest, chopped garlic, and parsley.
Mix well
Mix well in a small bowl.
Set aside
Set aside until ready to serve.
Cooking Process
Browning the Shanks
Heat olive oil in a large pot over medium-high heat. Brown the shanks on all sides. Remove and set aside.
Sautéing Vegetables
In the same pot, add onions, carrots, celery, and garlic. Cook until soft.
Braising
Return shanks to the pot, add wine, stock, crushed tomatoes, tomato paste, and bay leaf. Cover and simmer for 2.5 hours.
Plating & Serving
Ossobuco alla Milanese with Gremolata
Ossobuco alla Milanese with Gremolata
Plating and Serving
Serve the tender veal shanks over a bed of vibrant saffron risotto. Sprinkle generously with fresh gremolata just before serving.