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Ossobuco Alla Milanese - Veal Shanks

This fork-tender ossobuco alla Milanese sits on a succulent sauce with a touch of tomato paste and wine. Topped by the perfectly bright green gremolata.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 50 mins
Servings: 4 people
Calories: 859 kcal
Course: Dinner
Cuisine: Italian

Ingredients

OSSOBUCO
  • 4 large meaty veal shanks about 2-inch thick
  • 1 teaspoon salt plus more to taste
  • ¼ teaspoon ground black pepper plus more to taste
  • ½ cup all-purpose flour
  • ½ cup extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 3 cups yellow onion minced
  • 4 ounces thickly sliced pancetta and diced
  • 1 cup white wine
  • 1 tablespoon double concentrate Italian tomato paste
  • 2 cups beef broth
GREMOLATA
  • 1 garlic clove finely minced
  • 1 tablespoon fresh Italian flat-leaf parsley chopped
  • ½ tablespoon sage finely chopped
  • ½ tablespoon fresh Rosemary finely chopped
  • 2 anchovies fillets finely chopped
  • 1 grated lemon zest

Instructions

OSSOBUCO
    Cup of Yum
  1. Preheat the oven to 350 F
  2. Pat the shanks with paper towels. Season them with salt and pepper and dredge them lightly in flour.
  3. Heat the oil over medium-high heat in a large, heavy, ovenproof pan. When hot, add the shanks and cook until golden brown on both sides. Once done, transfer to a platter.
  4. Discard most of the oil in the pan and return to medium heat; add the butter and cook until it starts to foam. Reduce the heat to medium and add the onions. Cook, stirring, until the onions are pale and translucent, about 5 minutes. Stir in the pancetta and cook until lightly golden, 4 minutes.
  5. Return the shanks to the skillet and move around, turning once until well coated with the onions. Raise the heat and add the white wine. Cook while stirring until the wine is reduced by half.
  6. In a small bowl, whisk together the tomato paste and broth. Add to the skillet and bring to a simmer.
  7. Cover the pan with a lid or aluminum foil and place on the middle rack of the oven. Cook until the meat falls away from the bone, around 2 hours. Check occasionally and ensure the liquid stays at a gentle simmer.
  8. Reduce the heat to 325 F if the liquid evaporates too quickly. When done, the sauce should be reduced by approximately half and have a rich brown color and thick consistency.
GREMOLATA
  1. While the shanks are cooking, combine all the ingredients for the gremolata in a small bowl.
  2. When the shanks are done, place them on a large platter. If the sauce is too thin, reduce quickly over high heat. Taste and adjust the seasoning.
  3. Spoon some sauce over each shank and sprinkle a bit of gremolata.
OPTIONAL
  1. You can also add some gremolata into the sauce off the heat before serving.

Notes

  • For the perfect ossobuco ask your butcher to give you hind of shanks, which are meatier.
  • Sear your meat before braising is important for building the rich flavor.
  • Brown in enough oil over medium-high heat so they will not stick to the pan. Once seared, the meat should be golden and crusty and not burned.
  • Do not accelerate the process by using high heat while cooking, making your meat tougher. A great braising should be done over very gentle heat.
  • The whole dish can be prepared several hours ahead of time. Warm gently before serving.
  • Taste and adjust your seasoning toward the end of cooking as flavors tend to enhance while cooking.
  • The gremolata can also be stirred into the sauce just before serving. Make sure your pan is off the heat while you are mixing it.

Nutrition Information

Calories 859kcal (43%) Carbohydrates 26g (9%) Protein 52g (104%) Fat 55g (85%) Saturated Fat 16g (80%) Polyunsaturated Fat 6g Monounsaturated Fat 30g Trans Fat 0.4g Cholesterol 212mg (71%) Sodium 1450mg (60%) Potassium 1131mg (32%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 444IU (9%) Vitamin C 11mg (12%) Calcium 105mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 859

% Daily Value*

Calories 859kcal 43%
Carbohydrates 26g 9%
Protein 52g 104%
Fat 55g 85%
Saturated Fat 16g 80%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 30g 150%
Trans Fat 0.4g 20%
Cholesterol 212mg 71%
Sodium 1450mg 60%
Potassium 1131mg 24%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 444IU 9%
Vitamin C 11mg 12%
Calcium 105mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.