Ossobuco alla milanese
Ossobuco alla milanese is the emblematic dish of Lombard cuisine: incredibly tender veal shanks, braised slowly in white wine and broth until they reach an almost creamy consistency. The gremolada, a fragrant mixture of fresh parsley, garlic, and lemon zest, adds a touch of freshness and acidity that brightens the rich flavors of the braise. A classic recipe with an elegant and comforting taste.
Preparation
- 1
Pat the veal shanks dry with paper towels, season them with salt and pepper. Finely chop the carrot, celery, and onion for the soffritto.
- 2
Heat the oil in a large pot and brown the ossobuchi on both sides until they turn golden (approximately 8-10 minutes). Transfer them to a plate.
- 3
In the same pot, soften the soffritto for 5 minutes, then deglaze with white wine, allowing it to evaporate completely.
- 4
Add the peeled tomatoes and beef broth, then return the ossobuchi to the pot, positioning them upright or slightly tilted. Bring to a boil.
- 5
Cover the pot and reduce the heat to low. Continue cooking for approximately 1 hour and 30-45 minutes, turning the shanks halfway through, until the meat becomes very tender.
- 6
While cooking continues, prepare the gremolada: finely chop the fresh parsley, garlic, and grated lemon zest. Mix the ingredients well.
- 7
At the end of cooking, check the broth level and if necessary, let the sauce reduce over high heat for 5-10 minutes. Adjust salt and pepper to taste.
- 8
Present the ossobuchi in hot plates, cover them generously with the sauce, and sprinkle the gremolada on the surface. Serve immediately.
Chef's Tips
Ossobuco cooks best in the oven at 160 °C for 1 hour and 30 minutes, covered, if you prefer to monitor the cooking less. The gremolada should be added at serving time to preserve its fresh aroma and crispy texture.