Ossobuco alla Milanese with Gremolata
A classic Italian dish featuring tender braised veal shanks with a vibrant citrus-herb gremolata.
Preparation
Get these tasks done before you start cooking.
Marinating the Veal Shanks
- 1
Dry the veal shanks
Pat the veal shanks dry with paper towels.
- 2
Season the veal shanks
Season generously with salt and pepper.
- 3
Dust with flour
Dust with flour, shaking off any excess.
Preparing the Gremolata
- 1
Combine ingredients
Combine lemon zest, chopped garlic, and parsley.
- 2
Mix well
Mix well in a small bowl.
- 3
Set aside
Set aside until ready to serve.
How to Make Ossobuco alla Milanese with Gremolata
Total time: 4 h 20 min · Yields 4 servings
- 1
Browning the Shanks
Heat olive oil in a large pot over medium-high heat. Brown the shanks on all sides. Remove and set aside.
- 2
Sautéing Vegetables
In the same pot, add onions, carrots, celery, and garlic. Cook until soft.
- 3
Braising
Return shanks to the pot, add wine, stock, crushed tomatoes, tomato paste, and bay leaf. Cover and simmer for 2.5 hours.
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