Ossobuco alla Milanese with Gremolata

Name: Ossobuco alla Milanese with Gremolata
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: Veal shanks; Salt and black pepper; All-purpose flour; Olive oil; Onion; Carrots; Celery stalks; Garlic; Dry white wine; Chicken stock; Crushed tomatoes; Tomato paste; Bay leaf; Lemon zest; Garlic; Flat-leaf parsley; Arborio rice; Saffron threads; Dry white wine; Chicken stock; Parmesan cheese

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

Veal shanks

4, cut 1 1/2 to 2 inches thick

Salt and black pepper

to taste

All-purpose flour

1/4 cup, for dusting

Olive oil

2 tablespoons

For the Braising Liquid

Onion

1, finely chopped

Carrots

2, diced

Celery stalks

2, diced

Garlic

3 cloves, minced

Dry white wine

1 cup

Chicken stock

3 cups, warmed

Crushed tomatoes

1 can (14 oz)

Tomato paste

2 tablespoons

Bay leaf

For the Gremolata

Lemon zest

Zest of 2 lemons

Garlic

2 cloves, finely chopped

Flat-leaf parsley

1/4 cup, finely chopped

For the Risotto alla Milanese

Arborio rice

1 1/2 cups

Saffron threads

1/4 teaspoon

Dry white wine

1/2 cup

Chicken stock

6 cups, kept warm

Parmesan cheese

1/2 cup, freshly grated

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.

10 min | Heat: Medium-high

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.

2.5 hours | Heat: Low

Plating & Serving