Ossobuco alla Milanese (Veal shanks Milanese style)

 

                One of the most popular dishes served in Milan. Ossobuco is slowly braised to ensure the meat and bone remain intact. Ossobuco is traditionally served with Risotto alla Milanese (click forthe recipe).

                It may be necessary to allow two pieces per serving if the cuts are not meaty.

Serves 6 

• 6 x 1½ in (4 cm) thick slices veal shank
• 45 ml butter
• 1 carrot, finely chopped
• 1 celery stalk, sliced
• 1 garlic clove, finely chopped
• 1 small onion, finely chopped
• 45 ml flour
• 2 ml salt
• 2 ml ground black pepper
• 60 ml olive oil
• 250 ml dry white wine
• 125 ml chicken stock (click here for homemade recipe)
• 3 ripe tomatoes, peeled, seeded and chopped
• 15 ml fresh chopped marjoram
• 2 bay leaves
• 80 ml chopped parsley
• Small piece lemon rind

Gremolata

• 45 ml chopped parsley
• Grated zest of 1 lemon
• 1 garlic clove, very finely chopped

1. Preheat the oven to 350F (180C).
2. Trim any sinews or skin from the meat and discard the trimmings.
3. Melt the butter in a small pan, add the carrot, celery, garlic and onion and cook over medium heat until the vegetables are soft and slightly brown ; set aside.
4. Mix together the flour, salt and pepper and sprinkle on the meat ; heat the oil in a large pan and fry the meat until browned on all sides.
5. Arrange the vegetables in the base of a large casserole dish and spoon the meat on the top ; pour the wine into the pan in which the vegetables were cooked and add the stock, tomatoes, herbs and lemon zest.
6. Heat to boiling, cook until the liquid reduces by one-third, then pour it over the meat ; the liquid should cover the meat halfway ; if necessary, add in a little more water or chicken stock.
7. Cover the dish and bake in the oven for 1½ hours, or until the meat is very tender.
8. Mix together the parsley, lemon zest and chopped garlic.
9. Serve the meat on individual plates, spoon over some of the liquid and vegetables from the casserole dish and sprinkle with the Gremolata mixture.
10. Serve with boiled rice or Risotto alla Milanese.

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