Ossobuco alla Milanese

🛒 Ingredients

• Veal shanks (osso buco cut) 1400 g · 1540 kcal
• All-purpose flour 50 g · 182 kcal
• Olive oil 27 g · 239 kcal
• Unsalted butter 28 g · 200 kcal
• Onion 150 g · 60 kcal
• Carrot 80 g · 33 kcal
• Celery stalk 40 g · 6 kcal
• Garlic cloves 15 g · 22 kcal
• Dry white wine 240 g · 197 kcal
• Veal or beef broth 480 g · 48 kcal
• Bay leaf 1 g · 0 kcal
• Lemon zest 5 g · 2 kcal
• Fresh parsley, chopped 15 g · 5 kcal

👨‍🍳 Instructions

1. Season the veal shanks generously with salt and black pepper; dredge them lightly in flour, shaking off any excess.
2. In a large heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium-high heat. Sear the veal shanks on all sides until deeply browned, then remove and set aside.
3. Add chopped onion, carrot, celery, and 2 cloves of garlic to the pot. Sauté until the vegetables soften, about 8-10 minutes.
4. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer until the wine has mostly evaporated, about 5 minutes.
5. Return the veal shanks to the pot, add the bay leaf, then pour in enough veal or beef broth to almost cover the meat.
6. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 2 to 2.5 hours, or until the veal is fork-tender.
7. While the ossobuco braises, prepare the gremolata: finely chop the remaining garlic, lemon zest, and fresh parsley, then mix them together in a small bowl.
8. Once the veal is tender, remove the bay leaf. Taste the sauce and adjust seasoning if necessary.
9. Serve the Ossobuco alla Milanese hot, garnished with a generous sprinkle of fresh gremolata.