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Ossobuco alla Milanese — literally 'bone with a hole' — is Milan's signature dish: cross-cut veal shanks braised long and slow in white wine and broth until the meat is falling off the bone and the marrow in the central cavity is soft and lusciously rich. The finishing gremolata of lemon zest, garlic, and parsley scattered at the last moment cuts through the richness with its fresh, bright fragrance. Traditionally served alongside saffron risotto, this is a dish of profound comfort and elegance in equal measure. The marrow, eaten with a small spoon from the bone, is considered the finest part.
Prep
20 min
Cook
110 min
Total
130 min
Servings
4 srv
Difficulty
Hard
Calories
480 kcal
For 4 serving(s)
Per serving
Tie kitchen string around each veal shank to hold its shape during braising. Dust with flour on both sides, shaking off any excess.
Heat butter and olive oil in a wide heavy pan. Brown the shanks well on all sides over high heat, about 3 minutes per side. Remove and set aside.
In the same pan, cook the finely diced onion, carrot, celery, and garlic until softened, about 8 minutes.
Pour in the white wine and scrape up any browned bits. Cook until reduced by half.
Return the shanks to the pan. Add the broth, diced tomatoes, and bay leaves. The liquid should reach about two-thirds up the shanks.
Bring to a simmer, cover tightly, and braise over very low heat for 1.5-2 hours until the meat is very tender and nearly falling off the bone.
Mix lemon zest with chopped parsley for the gremolata. Remove string from shanks and serve topped with gremolata and the pan sauce.
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