Meat & PoultryDifficulty: medium

Ossobuco alla Milanese

Name: Ossobuco alla Milanese
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 veal shank slices, 4 cm thick; Flour, for dusting; 40 g butter; 1 onion, finely chopped; 200 ml dry white wine; 400 g passata; 300 ml veal or beef stock; Gremolata: zest of 1 lemon, 2 cloves garlic, 3 tbsp parsley, all finely chopped; Saffron risotto or mashed potatoes, to serve

Milan's noble veal shanks braised until the marrow melts into a glossy amber sauce, gilded with gremolata.

Prep Time

150

Cook Time

Servings

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Ingredients

Instructions

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1Dust the shanks in flour and brown deeply in butter on both sides. Set aside.

2Soften the onion in the same pan, return the meat, add the wine and reduce.

3Add passata and stock; cover and braise very gently 2-2.5 h, turning once, until fork-tender.

4Mix the gremolata ingredients and scatter over at the end.

5Serve over risotto with all the sauce.