Authentic Ossobuco alla Milanese Recipe
Milan, Italy
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Ossobuco alla Milanese is prepared by wine-braising veal shanks, and then slow- cooking them in beef broth until the meat becomes tender enough to cut with a fork. The word ossobuco refers to the basic ingredient — a cut of beef from the middle part of the hindshank, which, unlike the foreshank, has plenty of tender meat around the bone. Traditionally served with risotto, polenta, mashed potato, or spinach, ossobuco alla Milanese is a delicious and satisfying meal whose relatively low cost and ease of preparation has made it extremely popular both in Italy and abroad. The recipe starts off with a simple soffritto of chopped onion sautéed in butter or oil until translucent. Then, in the same pan, the lightly floured shank cuts are browned on both sides, braised in white wine, and slow-cooked in a covered pan over low heat. Finally, the finished ossobuco is topped with a zesty herb relish made with mashed anchovies, minced ... Read more
Pair with
Serve With
Cooking tips
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ossobuchi or veal shanks
Look for a meatier cut, namely one that is from the top part of the thigh, and whenever possible opt for veal shanks from a young, milk-fed calf. Also, it is essential that you leave the skin on, as that helps to keep the ossobuchi in place during cooking. -
method
Employing the method Italians call arrosto morto, means that once the added wine has evaporated, the meat is covered and simmered over low heat until it falls off the bone. On the other hand, most recipes today braise the meat in the oven. Another tip some recipes suggest is that you tie a twine around the shanks to keep them intact during cooking, although that’s not completely necessary if you keep ... Read more -
gremolada alla milanese
A zesty herb relish gremolada alla Milanese consists only of garlic, parsley, and lemon zest. Anchovies, although common, are optional. You can add the gremolada near the end of cooking, or just before serving. Also, you should make more gremolada than instructed in the recipe so that diners can season their dish to their liking. -
tomatoes
Tomatoes, even though considered commonplace today, are actually optional, and many recipes completely exclude them. In case they are employed, most recipes call for only a small amount, about one tomato per four servings, as too much of it can overpower all the other ingredients. -
serving
The traditional pairing for ossobuco is risotto alla Milanese, a saffron-flavored rice which is also prepared with bone marrow. Other options include mashed potatoes, spinach, polenta, or just some crusty bread. The marrow should also be eaten up. In Italy, they use a special long-handled spoon called essatore to reach it and to dig it up. In case you don’t own one, a baby spoon is a good enough substitute.... Read more
Traditional Ossobuco alla Milanese
PREP 20min
COOK 1h 30min
READY IN 1h 50min
Adapted from the code of the ÒSSBUS Confraternita dell’Ossobuco alla Milanese (lit. Brotherhood of the Ossobucco alla Milanese), this recipe gives instructions on how to prepare an authentic and traditional ossobuco alla Milanese. The tomatoes and anchovies in the gremolada are optional, and the butter can be replaced with extra virgin olive oil.
Ingredients
4 veal shanks (approx 330g/11.6 oz each, 4cm/1.5-inch high)
white flour, as needed
60g (2 oz) butter
2 spring onions (one white onion in off season)
1 small carrot
100 ml (1/3 cup + 4 tsp) good-quality, dry white wine
beef and/or veal broth (from bones), as needed
white pepper
salt
a small amount of chopped tomato, or tomato paste, optional
extra virgin olive oil in addition to butter or as butter substitution, optional
GREMOLADA ALLA MILANESE
1 handful of parsley, finely chopped
zest of one lemon (untreated)
1 large clove of garlic, finely chopped
2 anchovy fillets (optional), finely chopped
Preparation
Pound all the ingredients for gremolada in the mortar and pestle. Do not blend them in a blender!
Make small cuts along the edges of veal shanks, as that will prevent the meat from shrinking during cooking.
Sauté onions and carrot in butter, until softened, then transfer them to a plate. Dip the veal shanks in flour, patting off any excess.
In the same pan, brown the veal shanks on each side, then add the carrots and onions and pour in the white wine. Lower the heat, and wait until the wine evaporates.
Next, pour 100 ml (1/3 cup + 4 tsp) of broth into the pan and season with pepper and salt. Cover with a lid and let it simmer, turning the meat from time to time, or adding more broth if necessary.
The meat is done when it falls off the bone. At that point, put each ossobuco on a separate plate, top the meat with gremolata, and then pour them over with the sauce from cooking.
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