Ossobuco Milanese

Name: Ossobuco Milanese
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 6 people
Ingredients: 4 cross-cut shanks; salt; Flour for dusting; 1/4 cup olive oil; 1 onion; 2 carrots; 2 celery stalks; 1/2 ounce dried porcini mushrooms; 1 cup white wine; 1 cup chicken; 1 28- ounce can crushed tomatoes; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Zest of a lemon cut into large strips; 2 bay leaves; 1/4 cup chopped fresh parsley

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5.0

78 reviews

Excellent

Prep Time
25 mins
Cook Time
2 hrs 25 mins
Total Time
2 hrs 55 mins
Servings
6 people
Calories
360 kcal
Course
Main Course
Cuisine
Italian

Ossobuco Milanese

Elizabeth Hodge

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Make this dish when you have a little time, as it will always require at least 2 hours, and probably more. Good news is that it reheats beautifully, so you can make it on a weekend and eat it during the week.

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Ingredients

Servings

4 cross-cut shanks, about 2-3 inches thick
salt
Flour for dusting
1/4 cup olive oil, butter or bear fat
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1/2 ounce dried porcini mushrooms about a handful, chopped
1 cup white wine
1 cup chicken, beef or game stock
1 28- ounce can crushed tomatoes
1 teaspoon dried thyme
1 teaspoon dried oregano
Zest of a lemon cut into large strips, white pith removed
2 bay leaves
1/4 cup chopped fresh parsley, for garnish

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Instructions

Preheat the oven to 300°F. Heat the olive oil in a Dutch oven or other large pot set over medium-high heat. Salt the shanks well and dust them in the flour to coat. Brown them well in the pot. Take your time and get a good browning on them, which should take a solid 10 minutes. Remove and set aside.
Add the onion, carrot, celery and porcini mushrooms, and sauté until slightly browned around the edges, about 6 to 8 minutes. Sprinkle some salt on them as they cook.
Pour in the white wine and use a wooden spoon to scrape up any browned bits on the bottom of the pot. When this comes to a boil, add the stock, crushed tomatoes, thyme, oregano, lemon zest and bay leaves and bring to a simmer. Return the shanks to the pot and turn to coat with the sauce. Cover the pot and move it to the oven. Cook until tender, between 2 and 4 hours, depending on the animal. Serve on top of risotto or polenta, or alongside some bread, garnished with the parsley.

Notes

One option for topping your ossobuco milanese is with gremolata: A good ratio is 1 large garlic clove, 1/4 cup minced parsley and 1 or 2 tablespoons minced lemon zest. This brightens things up a lot.

Nutrition Information

Show Details

Calories 360kcal (18%) Carbohydrates 18g (6%) Protein 33g (66%) Fat 15g (23%) Saturated Fat 3g (15%) Cholesterol 113mg (38%) Sodium 349mg (15%) Potassium 1113mg (32%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 3960IU (79%) Vitamin C 18.9mg (21%) Calcium 108mg (11%) Iron 3.8mg (21%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 360 kcal

% Daily Value*

Calories	360kcal	18%
Carbohydrates	18g	6%
Protein	33g	66%
Fat	15g	23%
Saturated Fat	3g	15%
Cholesterol	113mg	38%
Sodium	349mg	15%
Potassium	1113mg	24%
Fiber	4g	16%
Sugar	9g	18%
Vitamin A	3960IU	79%
Vitamin C	18.9mg	21%
Calcium	108mg	11%
Iron	3.8mg	21%