Ossobuco alla Milanese is a classic Italian dish featuring braised veal shanks cooked with vegetables and wine, resulting in tender meat and a rich, flavorful sauce. The dish is traditionally served with a vibrant gremolata, a mix of lemon zest, garlic, and parsley, which adds a fresh and zesty finish. Follow this guide to create a delicious and authentic Ossobuco alla Milanese con Gremolata.
Ingredients
For the Ossobuco
- 4 veal shanks, tied with kitchen string to keep their shape
- 1 cup dry white wine
- 2 cups vegetable broth (or as needed)
- 1 cup canned tomatoes, crushed
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Gremolata
- 2 tablespoons lemon zest, finely grated
- 2 cloves garlic, minced
- 1/4 cup parsley, finely chopped
Instructions
Prepare the Veal Shanks
- Season the Veal: Season the veal shanks generously with salt and pepper.
- Brown the Veal: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat. Place the veal shanks in the pot, browning them for 3-4 minutes on each side until they are evenly browned. Take the veal shanks out and set them aside.
Sauté the Vegetables
- Cook the Vegetables: In the same pot, add the chopped onion, diced carrots, and diced celery. Cook the vegetables until they are softened and the onion turns translucent, approximately 5-7 minutes.
- Add Garlic: Add the minced garlic and cook for another 1-2 minutes until fragrant.
Deglaze and Simmer
- Deglaze with Wine: Pour in the dry white wine and stir to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until it is slightly reduced.
- Add Tomatoes and Broth: Stir in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer.
Braise the Veal
- Return Veal to Pot: Return the browned veal shanks to the pot, nestling them into the vegetable mixture. Add more broth if needed to ensure the veal is mostly submerged.
- Cover and Braise: Reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the veal is tender and falling off the bone. Occasionally check and add more broth if necessary to keep the veal partially submerged.
Prepare the Gremolata
- Combine Ingredients: In a small bowl, combine the finely grated lemon zest, minced garlic, and chopped parsley. Mix well and set aside.
Serve
- Plate the Ossobuco: Carefully remove the veal shanks from the pot and transfer them to serving plates.
- Add Sauce: Spoon the rich vegetable sauce over the veal shanks.
- Garnish with Gremolata: Sprinkle the gremolata over the top of each veal shank for a burst of fresh flavor.
Conclusion
Ossobuco alla Milanese con Gremolata is a beautiful and flavorful dish that brings together tender braised veal, aromatic vegetables, and a zesty gremolata. Perfect for special occasions or a comforting meal at home, this traditional Italian recipe is sure to impress. Enjoy the rich, savory flavors and the bright, fresh notes of the gremolata. Buon appetito!