Ossobuco alla Milanese
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 40 mins
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Servings
4
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Calories
401 kcal
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Course
Main Course
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Cuisine
Italian
Ossobuco alla Milanese
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This traditional ossobuco recipe is rich, full of flavour and super easy to make at home. Serve on any occasion for the perfect Italian meal.
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Ingredients
- 4 veal shanks 1 ½ inches thick, 9-12 oz each
- 3 tablespoon all purpose flour
- 3 tablespoon extra-virgin olive oil or butter
- ½ white onion finely chopped
- ½ cup white wine (120 ml)
- 2 cups vegetable or beef broth (480 ml)
- sea salt and freshly-cracked black pepper
- 1 garlic clove
- zest of 1 organic lemon
- handful fresh flat-leaf parsley
To Serve:
- saffron risotto
Instructions
- Make small incisions over the outer lining of the veal shunks. This will prevent the slices from curling during the cooking time.
- Place the flour in a large bowl or shallow dish, and lightly flour the meat slices on both sides, shaking off the flour in excess.
- Heat the extra-virgin olive oil in a large pot over medium-low heat, add the onion and cook until translucent, stirring often to prevent it from burning.
- Add in the veal shanks and brown them on both sides.
- Turn the heat to medium, pour in the white wine, and let it evaporate, about 3-5 minutes.
- Pour in enough stock so that the meat is just half-submerged in the liquid. Season with sea salt and black pepper to taste. Lower the heat to a minimum, cover, and cook for about 1½ hours, adding a bit of broth when necessary, to keep the meat moist.
- Right before you take the meat off the heat, prepare the gremolata. Finely chop together the garlic with the lemon zest and parsley, and mix all the ingredients together.
- Remove the pot from the heat, top each slice of veal with the prepared gremolata, and serve with risotto alla milanese or your favorite side dish.
Notes
- Ossobuco is naturally dairy-free if you use extra-virgin olive oil instead of butter. To make it gluten-free, simply substitute the all-purpose flour with rice flour.
- STORAGE TIPS
- Ossobuco tastes even better the next day! Store the cooked meat and its juices in an airtight container, and keep in the fridge up to 2 days.
- To serve, reheat, covered, in preheated oven to 150C /300F, for about 30 minutes, adding a little extra broth (or water) to prevent the meat from drying out.
Nutrition Information
Show Details
Calories
401kcal
(20%)
Carbohydrates
7g
(2%)
Protein
44g
(88%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
170mg
(57%)
Sodium
192mg
(8%)
Potassium
763mg
(22%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
3mg
(3%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 44g | 88% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 170mg | 57% |
| Sodium | 192mg | 8% |
| Potassium | 763mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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