is a classic Italian dish that hails from Milan and is celebrated for its rich flavor and tender meat. This savory recipe features braised veal shanks that are slow-cooked with a blend of vegetables, white wine, and broth, resulting in a succulent meal that melts in your mouth. Often served alongside risotto alla Milanese, a creamy saffron-infused risotto, has become a beloved staple not only in Italy but also around the world. Its popularity is attributed to its hearty nature and the deep, complex flavors that arise from the slow-cooking process. As food lovers seek out authentic culinary experiences, Ossobuco alla Milanese stands out as a delicious representation of Italian cuisine. According to food critics, “The dish’s combination of tender meat and aromatic gremolata makes it a culinary masterpiece.”
Ossobuco alla Milanese
Ossobuco alla Milanese is a traditional Italian dish hailing from Milan, known for its rich flavors and tender meat. The term “ossobuco” translates to “bone with a hole,” referring to the juicy veal shanks used in the recipe, which contain a flavorful marrow that adds depth and richness to the dish. This hearty meal is often enjoyed with a side of risotto alla Milanese, creating a perfect pairing of textures and flavors.
History
This iconic dish has its roots in Lombardy, specifically in Milan, where it has been enjoyed for generations. Originally, it was a humble dish made by the working class, using less expensive cuts of meat. Over time, it gained popularity and became a staple in Italian cuisine. Ossobuco is typically braised with white wine, broth, and vegetables, allowing the flavors to meld beautifully and the meat to become tender.
Ingredients
| Ingredient | Quantity |
| Veal shanks (about 1.5 inches thick) | 4 pieces |
| Flour | for dusting |
| Olive oil | 4 tablespoons |
| Butter | 2 tablespoons |
| Carrot (diced) | 1 medium |
| Celery (diced) | 1 stalk |
| Onion (diced) | 1 large |
| Garlic (minced) | 2 cloves |
| Dry white wine | 1 cup |
| Beef or chicken broth | 2 cups |
| Tomato paste | 2 tablespoons |
| Bay leaves | 2 |
| Salt | to taste |
| Pepper | to taste |
| Gremolata (parsley, lemon zest, garlic mixture) | for garnish |
Preparation
- Prepare the veal shanks: Pat the veal shanks dry with paper towels. Season with salt and pepper, then dust lightly with flour, shaking off any excess.
- Heat oil and butter: In a large heavy pot or Dutch oven, heat the olive oil and butter over medium-high heat until hot and shimmering.
- Sear the shanks: Add the veal shanks to the pot in batches, searing them until they are browned on all sides (about 3-4 minutes per side). Remove the shanks and set aside.
- Sauté the vegetables: In the same pot, add the diced carrot, celery, and onion. Sauté for about 5-6 minutes, until the vegetables are softened. Add the minced garlic and sauté for an additional 1 minute.
- Deglaze the pot: Pour in the dry white wine and scrape the bottom of the pot to release any browned bits. Allow the wine to simmer for about 2-3 minutes until it reduces slightly.
- Add broth and seasonings: Stir in the broth, tomato paste, bay leaves, and return the veal shanks to the pot. The liquid should cover the shanks about halfway; add more broth if necessary.
- Simmer: Bring the mixture to a gentle simmer, then cover the pot. Lower the heat and let it cook for about 2 to 2.5 hours, or until the meat is tender and pulls away from the bone easily.
- Make gremolata: While the ossobuco is cooking, prepare the gremolata by finely chopping fresh parsley and mixing it with grated lemon zest and minced garlic.
- Serve: Once cooked, remove the ossobuco from the pot and let it rest for a few minutes. Serve with a generous spoonful of the vegetables and broth over the top, garnished with the gremolata.
Ossobuco alla Milanese pairs beautifully with risotto alla Milanese or polenta, offering a satisfying and indulgent meal.
Frequently Asked Questions
What is Ossobuco alla Milanese?
Ossobuco alla Milanese is a traditional Italian dish made with braised veal shanks, typically served with gremolata.
What cut of meat is used for Ossobuco?
The dish primarily uses veal shanks, which include the bone with marrow, adding flavor and richness.
What does ‘alla Milanese’ mean?
‘Ala Milanese’ indicates that the dish originates from Milan, Italy, reflecting the city’s culinary traditions.
What is gremolata?
Gremolata is a condiment made from lemon zest, garlic, and parsley, used to enhance the flavor of Ossobuco.
How is Ossobuco cooked?
Ossobuco is slow-braised in a mixture of white wine, broth, and vegetables, resulting in tender meat.
What should I serve with Ossobuco?
Common accompaniments include risotto alla Milanese or polenta, which complement the rich flavors of the dish.
Can I make Ossobuco with other meats?
Yes, while traditional Ossobuco uses veal, it can also be made with pork or lamb shanks.
How long does it take to cook Ossobuco?
Cooking Ossobuco typically takes about 2 to 3 hours, allowing the meat to become tender and flavorful.
Is Ossobuco gluten-free?
Yes, Ossobuco is naturally gluten-free, as it doesn’t contain any wheat products.
What wine pairs well with Ossobuco?
A medium-bodied red wine like Chianti or Barbera pairs nicely with Ossobuco’s robust flavors.
Can I prepare Ossobuco in advance?
Yes, Ossobuco can be prepared a day in advance, as the flavors develop further when reheated.
Is Ossobuco a healthy dish?
Ossobuco can be part of a balanced diet, but it’s rich in calories and fat due to the marrow and meat.
Are there vegetarian alternatives to Ossobuco?
Yes, vegetarian versions can use braised vegetables or legumes in place of meat, mimicking the texture.
What are common seasonings used in Ossobuco?
Typical seasonings include thyme, bay leaves, and black pepper, enhancing the dish’s rich flavor profile.
