Ossobuco alla Milanese
Milan's braise: veal shank cooked low and slow in white wine and broth until the meat falls from the bone, finished with bright lemon-garlic gremolata.
- prep
- 25 min
- cook
- 2 h 30 min
- total
- 2 h 55 min
- serves
- 4
- level
- hard
Ossobuco, meaning hollow bone, is veal shank cross-cut so the marrow stays in. The classic Milanese method braises it in bianco, with white wine and broth rather than tomato, over a soffritto, until a fork goes through the meat with no resistance. Gremolata, a sharp mix of lemon zest, garlic and parsley, goes on right before serving to cut through the richness.
It is traditionally plated with risotto alla milanese, the saffron risotto taking the place of a starch and sharing the same table.
Ossobuco alla Milanese is one of the twenty most famous Italian foods.
method
Dust the shanks lightly with flour. Brown them well on both sides in the butter and oil in a wide pan. Set aside.
Soften the onion, carrot and celery in the same pan, scraping up any browned bits.
Return the shanks to the pan, pour in the wine and let it reduce by half.
Add the hot stock and bay leaf until the shanks are mostly submerged. Bring to a bare simmer.
Cover and cook very gently, on the stove or at 160°C (320°F) in the oven, for 2 to 2.5 hours, until the meat is fork-tender.
Mix the lemon zest, garlic and parsley for the gremolata just before serving.
Plate the shanks with some of the braising liquid spooned over, and finish each with a spoonful of gremolata.
chef's tips
- Tie the shanks around the middle so the marrow stays put while they braise.
- Make the gremolata right before serving; it loses its brightness if it sits.
- Serve with risotto alla milanese for the traditional pairing, bone marrow and saffron rice together.