Ossobuco alla Milanese

Name: Ossobuco alla Milanese
Total time: 2 h 30 min
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; 1/2 bunch of parsley; 1 lemon, zested; 1 garlic clove, grated

by GIC Kitchen

Item 1 of 1

Main
easy
4
2 hours 30 minutes

★ ★ ★ ★ ★

5.00

The name for this rich Italian stew from Milan in Lombardy literally translates to 'bone with a hole', thanks to bone-in veal shanks that give it such a rich flavour. The hearty, slow-cooked dish is sprinkled with a zesty gremolata just before serving for a fantastic contrast in flavours.

First published in 2018

Ingredients

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Imperial

Ossobuco alla Milanese

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

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Method

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

Turn the heat down and add another dash of oil with the onion, celery, carrot and garlic. Season with salt and sauté until softened

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

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

To make the gremolata, finely chop the parsley and place in a bowl. Add the garlic and lemon zest and mix together

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!