Ossobuco Alla Milanese

Ingredients:

4 pieces of cross-cut veal shank, 3cm thick flour, seasoned with salt and pepper

olive oil

2 onions, diced

2 celery sticks, diced

1 large carrot, diced

1 garlic clove, sliced

1 sprig of thyme

1 bay leaf

2 tbsp of tomato purée

500ml of white wine

1l chicken stock, hot

10g of dried porcini mushrooms

salt

pepper

GREMOLATA

1/2 bunch of parsley

1 lemon, zested

1 garlic clove, grated

Instructions:

Step 1:

To begin, place a heavy-based saucepan over a high heat and add a splash of oil.

Dust the pieces of veal in seasoned flour and fry until nicely browned on both sides.

Remove from the pan and set aside

Step 2:

Turn the heat down and add another dash of oil with the onion, celery, carrot and garlic.

Season with salt and sauté until softened

Step 3:

Add the thyme, bay leaf and tomato purée and stir for a further 2 minutes

Step 4:

Return the meat to the pan and pour in the wine.

Reduce by a third then add the hot stock and dried mushrooms.

Simmer for 2 hours, or until the meat is tender

Step 5:

To make the gremolata, finely chop the parsley and place in a bowl.

Add the garlic and lemon zest and mix together

Step 6:

To serve, sprinkle the gremolata over the ossobuco.

This dish is traditionally eaten with saffron risotto, but you could also have it with creamy polenta or crusty bread.

Don’t forget to scoop out the delicious, rich marrow from the holes of the bones!

Nutrition Information:

Calories: 300 | Protein: 25 grams | Carbohydrates: 10 grams | Fat: 10 grams

Frequently Asked Questions:

Can I use a different type of meat instead of veal shank for this recipe?

While traditional ossobuco is made with veal shank, you can use beef shank as a substitute if veal is not available.

However, keep in mind that the flavor and texture may be slightly different.

Can I omit the white wine from the recipe?

Yes, if you prefer not to use alcohol, you can omit the white wine.

You can substitute it with an equal amount of additional chicken stock or water, although the flavor profile may be slightly different.

How do I adjust the cooking time if I’m using a pressure cooker or Instant Pot?

If using a pressure cooker or Instant Pot, you can significantly reduce the cooking time.

Cook the ossobuco under pressure for about 30-40 minutes, or until the meat is tender.

Be sure to follow the manufacturer’s instructions for your specific appliance.

Can I prepare the ossobuco ahead of time and reheat it before serving?

Yes, ossobuco reheats well and can be prepared in advance.

Store it in an airtight container in the refrigerator for up to 2-3 days.

Reheat gently on the stove over low heat or in the microwave until heated through.

What can I use instead of dried porcini mushrooms?

If you don’t have dried porcini mushrooms, you can use other varieties of dried mushrooms or omit them altogether.

They add depth of flavor to the dish, but it will still be delicious without them.

Alternatively, you can use fresh mushrooms if available.

Can I use a different type of meat instead of veal shank for Ossobuco Alla Milanese?

While veal shank is traditional for ossobuco, you can use beef shank or pork shank as alternatives.

Keep in mind that the flavor and texture may vary slightly.

What can I use as a substitute for white wine in cooking?

If you prefer not to use white wine, you can substitute it with an equal amount of chicken or vegetable broth.

Alternatively, you can use apple juice or white grape juice for a non-alcoholic option.

Can I make Ossobuco Alla Milanese in advance?

Yes, ossobuco can be made in advance and reheated before serving.

In fact, the flavors often develop even more after resting.

Store it in the refrigerator in an airtight container for up to 2-3 days.

How do I adjust the cooking time if I’m using a slow cooker?

If using a slow cooker, cook the ossobuco on low heat for 6-8 hours, or until the meat is tender.

You can add all the ingredients to the slow cooker and let it simmer gently.

Can I freeze Ossobuco Alla Milanese?

Yes, ossobuco freezes well. Once cooked, let it cool completely, then transfer it to a freezer-safe container or resealable bag.

It can be stored in the freezer for up to 3 months.

Thaw overnight in the refrigerator before reheating.

What’s the purpose of dusting the veal shanks with seasoned flour before browning?

Dusting the veal shanks with seasoned flour helps to create a golden crust when they’re browned in the pan.

It also helps to thicken the sauce slightly as it cooks.

Can I substitute fresh herbs for dried herbs in this recipe?

Yes, you can substitute fresh herbs for dried herbs, but use three times the amount of fresh herbs called for in the recipe.

Fresh herbs have a more delicate flavor, so you may want to adjust the quantity to taste.

What can I serve with Ossobuco Alla Milanese besides saffron risotto?

While saffron risotto is traditional, you can also serve ossobuco with creamy polenta, mashed potatoes, or crusty bread to soak up the delicious sauce.

How do I know when the ossobuco is tender and cooked through?

The ossobuco is cooked through when the meat is tender and easily pulls away from the bone.

You can test it by piercing the meat with a fork; it should be fork-tender.

What should I do with the leftover sauce from Ossobuco Alla Milanese?

The leftover sauce from ossobuco is rich and flavorful.

You can use it as a base for soups, stews, or pasta sauces. It freezes well and can be stored for future use.