Ossobuco alla Milanese
This recipe outlines the creation of classic Ossobuco alla Milanese, a dish featuring veal shanks slow-braised to fork-tenderness in a rich, aromatic sauce. The process involves browning the meat, sautéing vegetables, deglazing with wine, and simmering with tomatoes and stock. It's traditionally finished with a fresh gremolata.
Equipment
- 1 Large Dutch Oven Heavy-bottomed pot, ideally cast iron, for browning and slow braising.
- 1 Chef's knife
- 1 Cutting Board
- 1 Fine Grater or Zester For preparing gremolata (lemon and orange zest).
- 1 Tongs For handling and turning veal shanks.
Ingredients
Main
- * 6 veal shank cut about e thick
- * 1 or 2 bay leaf
- * 1 sprig of fresh rosemary
- * 1 lemon
- * 1 orange
- * 1 cup all purpose flour for dredging
- * 1/2 cup vegetable oil or canola oil
- * 1/4 cup extra virgin olive oil
- * 2 medium onion finely chopped, or more to taste
- * 3/4 cup carrot finely chopped, or more to taste
- * 3/4 cup celery finely chopped, or more to taste
- * 2 teaspoon tomato paste
- * 1 cup canned tomato crushed
- * 2 cup white wine
- * 6 cup hot chicken stock more if needed
Instructions
- Pat veal shanks dry, season with salt and pepper, then dredge lightly in all-purpose flour, shaking off excess.
- Heat vegetable and olive oils in a large Dutch oven over medium-high heat. Brown veal shanks thoroughly on all sides, working in batches if necessary, then remove and set aside.
- Add finely chopped onion, carrot, and celery to the pot. Sauté until softened, about 8-10 minutes, then stir in tomato paste and cook for 1 minute.
- Deglaze the pot with white wine, scraping up any browned bits from the bottom with a wooden spoon. Simmer until the wine is reduced by half.
- Return the browned veal shanks to the pot. Add crushed canned tomatoes, bay leaf, and the sprig of fresh rosemary.
- Pour in hot chicken stock, ensuring the veal shanks are mostly submerged. Bring the liquid to a gentle simmer.
- Cover the Dutch oven tightly and braise in a preheated oven at 325°F (160°C) for 2.5 to 3 hours, or until the veal is exceptionally tender and easily pulls away from the bone.
- While the ossobuco braises, prepare the gremolata: finely zest the lemon and orange, and finely chop the fresh rosemary. Combine these three ingredients.
- Carefully remove the veal shanks from the pot. Skim any excess fat from the surface of the sauce, and if desired, reduce the sauce further on the stovetop to thicken. Adjust seasoning as needed.
- Serve the tender ossobuco with its rich sauce, garnished generously with the fresh gremolata for a bright, aromatic finish.
Notes
Achieve a deep, even brown crust on the veal shanks; this is crucial for developing rich flavor. Do not overcrowd the pot when browning. The mirepoix (onion, carrot, celery) should be finely diced for a smooth sauce texture. Deglazing with white wine lifts the 'fond' (browned bits) from the bottom of the pot, adding immense depth. Braise low and slow; true tenderness comes with patience. The gremolata, a vibrant mix of lemon zest, orange zest, and rosemary, is essential for cutting through the richness and brightening the dish right before serving. A high-quality chicken stock will significantly enhance the final flavor.