mediummainmeatCC0 1.0 Universal
Ossobuco alla Milanese – Braised Veal Shanks with Fresh Gremolata
The iconic specialty of Milan: marrow-rich cross-cut veal shanks gently braised in white wine and mirepoix, crowned with a vibrant citrus-herb gremolata.
Prep
20 min
Cook
90 min
Total
110 min
Ingredients
4servings
- Cross-cut veal or beef shanks with bone marrow800 g
- Carrot1 piece
- Celery stalk1 stalk
- Yellow onion1 piece
- Rich beef or veal stock400 ml
- Butter25 g
- Olive oil25 ml
- Organic lemon (zested for gremolata)1 piece
- Fresh flat-leaf parsley20 g
- Garlic cloves2 clove
- Salt
- Black pepper
Preparation Steps
1
Season shanks generously. Heat butter and olive oil in a Dutch oven and sear shanks over high heat for 4-5 minutes per side until nicely browned. Transfer to a plate.
9 min timer
2
In the same pot, add minced onion, carrot, and celery; sauté over medium heat for 6-7 minutes until soft and fragrant.
7 min timer
3
Nestle shanks back into the pot, pour in hot broth, cover tightly and braise on low heat for 80 minutes until meat is meltingly tender and pulling away from the bone.
80 min timer
4
For gremolata: toss freshly grated lemon zest, minced parsley, and finely minced garlic. Scatter this bright gremolata over the tender shanks right at the table.
3 min timer
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Provenance & Public Domain Audit
Source: Traditional Italian Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
