Ossobuco Milanese
User Reviews
5
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Prep Time
25 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 55 mins
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Servings
6 people
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Calories
360 kcal
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Course
Main Course
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Cuisine
Italian
Ossobuco Milanese
Description
This Ossobuco Milanese recipe features thick cross-cut beef shanks that are seasoned and floured before searing in olive oil or butter to develop a deep brown crust. The browned meat is removed while a soffritto of onion, carrot, celery, and dried porcini mushrooms is sautéed until slightly browned. White wine is added to deglaze, releasing flavorful browned bits from the pot’s base.
Crushed tomatoes, chicken or beef stock, and dried herbs such as thyme and oregano are combined with lemon zest strips and bay leaves to create the braising liquid. The browned shanks return to the pot to cook slowly in this aromatic sauce, covered, in a low-temperature oven until the meat becomes tender, which can take 2 to 4 hours depending on thickness and meat quality.
The braised beef develops a rich, savory flavor with tender texture, softened vegetables, and a deeply infused sauce. Ossobuco is often served over creamy risotto or polenta to complement the hearty meat and sauce. A garnish of fresh chopped parsley adds freshness and color to the dish.
As a finishing touch, gremolata—a mixture of minced garlic, parsley, and lemon zest—can brighten the dish when sprinkled on top before serving.
Ingredients
- 4 beef shank about 2-3 inches thick, cross-cut
- salt
- flour for dusting
- 1/4 cup olive oil butter or bear fat
- 1 onion chopped
- 2 carrot chopped
- 2 celery chopped, stalks
- 1/2 ounce dried porcini mushroom about a handful, chopped
- 1 cup white wine
- 1 cup chicken beef or game stock
- 1 28- ounce crushed tomatoes canned
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- lemon white pith removed, zest cut into large strips
- 2 bay leaf
- 1/4 cup parsley for garnish, chopped, fresh
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
- Adding gremolata made from garlic, parsley, and lemon zest enhances the flavor by adding fresh brightness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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