Ossobuco alla Milanese

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 50 minutes

Servings: 4

Origin

• Region: Lombardy (Milan)

• Historical Context: A historic Lombard dish dating back to at least the 18th century, traditionally prepared in bianco (without tomatoes) prior to the late 19th century. This version represents the timeless, rich tomato-braised evolution.

Description

Ossobuco (literally "bone with a hole") features cross-cut veal shanks slow-braised in a rich aromatic soffritto of onions, carrots, and celery, deeply flavored with dry white wine and broth. The meat becomes melt-in-your-mouth tender, while the marrow inside the bone melts into a buttery delicacy.

Presentation

Served hot, resting majestically atop a vibrant bed of Risotto alla Milanese (saffron risotto) or creamy polenta. The shank must be served intact with its bone vertical to highlight the prized marrow, crowned generously with a fresh sprinkle of bright green gremolata right before serving.

Ingredients

• 4 thick-cut center veal shanks (approx. 300g–400g each, with a clear center marrow bone)

• 50g unbleached all-purpose flour (for dredging)

• 45ml extra virgin olive oil

• 50g unsalted butter

• 1 medium yellow onion, finely diced

• 1 large carrot, finely diced

• 1 stalk celery, finely diced

• 2 garlic cloves, minced

• 240ml dry white wine (like Pinot Grigio or Pinot Bianco)

• 240ml high-quality dark veal stock (or rich beef stock)

• 200g canned San Marzano crushed tomatoes

• 2 sprigs fresh thyme

• 1 fresh bay leaf

• Fine sea salt and freshly cracked black pepper, to taste

For the Gremolata:

• 1 bunch fresh flat-leaf Italian parsley (finely chopped, approx. 30g)

• Grate of 1 large organic lemon (zest only)

• 1 small garlic clove, grated into a paste

Step-by-Step Directions

1. Prep the Meat: Using kitchen twine, tie a loop securely around the circumference of each veal shank. This crucial step prevents the meat from separating from the bone during the long braise. Season both sides aggressively with sea salt and black pepper, then dredge lightly in flour, shaking off any excess.

2. Sear the Shanks: In a heavy-bottomed Dutch oven, melt the butter into the olive oil over medium-high heat. Add the shanks and sear until a deep, golden-brown crust forms (about 4–5 minutes per side). Remove the shanks and set aside on a plate.

3. Build the Soffritto: Lower the heat to medium. Add the diced onion, carrot, celery, and minced garlic to the residual fat. Cook slowly, stirring frequently, until the vegetables are soft and translucent (about 8–10 minutes).

4. Deglaze: Pour in the dry white wine, using a wooden spoon to vigorously scrape up all the caramelized browned bits (fond) stuck to the bottom of the pot. Simmer until the alcohol aroma dissipates and the liquid reduces by half.

5. Simmer & Braise: Stir in the crushed tomatoes and veal stock. Nest herbed thyme sprigs and the bay leaf into the liquid. Return the seared shanks and any collected juices back to the pot, ensuring they are partially submerged. Bring to a gentle boil, then turn the heat down to the lowest setting, cover tightly with a lid, and simmer for 2 to 2.5 hours until the meat is completely fork-tender.

6. Finish with Gremolata: While the meat simmers, combine the finely chopped parsley, lemon zest, and grated garlic in a small bowl. Ten minutes before serving, remove the lid of the Dutch oven to let the sauce thicken slightly if needed. Turn off the heat, snip off the kitchen twine, spoon the rich pan sauce over the shanks, and shower each piece with the fresh gremolata.

Optional Variations

• Ossobuco in Bianco: Omit the tomatoes entirely and increase the veal stock slightly, adding a touch of lemon juice and fresh rosemary to the braising liquid for the older, classical medieval profile.

Cooking Tips

• Do not skip tying the shanks; the meat becomes so tender it will completely drop off the bone, ruining the signature presentation.

• Provide your guests with small espresso spoons or marrow spoons so they can easily scoop out the rich bone marrow.

Nutrition Facts

• Calories: 520 kcal

• Carbohydrates: 14g

• Protein: 42g

• Fat: 28g

• Saturated Fat: 9g

• Cholesterol: 165mg

• Sodium: 620mg