Ossobuco Alla Milanese is a hearty dish featuring tender veal shanks cooked slowly in a tasty broth. The meat becomes meltingly soft, perfect for enjoying with creamy risotto!
When I make this dish, the rich aroma fills the kitchen, making everyone eager to eat. I love serving it with parsley and lemon zest for a fresh kick—yum!
Key Ingredients & Substitutions
Veal Shanks: The star of ossobuco! Look for fresh, meaty shanks. If veal isn’t available, you can use beef shanks instead, but the flavor will differ slightly.
Olive Oil and Butter: This combination creates a rich base for sautéing. You can use just olive oil if you prefer, or substitute with grapeseed or canola oil for a lighter taste.
Wine: A dry white wine adds depth to the dish. If you’re not using alcohol, include extra broth with a splash of vinegar for acidity.
Herbs: Fresh thyme gives great flavor. You can use dried thyme, but remember to use less (about 1 tsp). Want a different twist? Add rosemary or oregano for a unique touch.
Gremolata: This provides a fresh, zesty finish. I love using a bit of orange zest along with the lemon for a vibrant flavor punch!
How Do I Get the Meat to Be Super Tender?
The key to tender meat in ossobuco is slow cooking. Here’s how to make sure it falls off the bone:
- First, brown the veal shanks well on each side. This caramelizes the meat, adding flavor.
- After browning, lower the heat and let the veggies soften—this builds the base for your sauce.
- Cook the dish in a covered pot in the oven for 2 to 2½ hours at a low temperature. This slow braising method breaks down the collagen in the meat, making it tender.
Feel free to check the doneness with a fork; if it easily pierces the meat, you know you’re in for a treat!
Ossobuco Alla Milanese
Ingredients You’ll Need:
- 4 veal shanks (about 1.5-2 inches thick)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14 oz) crushed tomatoes
- 2 cups beef or veal broth
- 1-2 teaspoons tomato paste
- 2 teaspoons fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- Zest of 1 lemon (for gremolata)
- 2 cloves garlic, minced (for gremolata)
- 1/4 cup fresh flat-leaf parsley, finely chopped (for gremolata)
- Optional: saffron threads (for risotto alla Milanese if serving on the side)
How Much Time Will You Need?
This delicious ossobuco will take about 30 minutes to prepare and about 2 to 2½ hours to cook in the oven. So, set aside around 3 hours total for this mouth-watering meal, including prep and cooking time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (160°C). This low and slow method is key to making the meat tender and flavorful!
2. Prepare the Veal Shanks:
Pat the veal shanks dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper. Dredge them lightly in flour, making sure to shake off the excess. This helps create a nice crust when we brown them.
3. Brown the Shanks:
In a large heavy ovenproof pot or Dutch oven, heat the olive oil and butter over medium-high heat. Once hot, add the veal shanks and brown them on all sides, about 4-5 minutes per side. This step adds great flavor! After browning, remove the shanks from the pot and set aside.
4. Cook the Vegetables:
Lower the heat to medium and add the chopped onion, carrot, celery, and garlic to the pot. Cook while stirring often until the vegetables are softened, which should take about 5-7 minutes.
5. Deglaze with Wine:
Pour in the white wine, deglazing the pot by scraping up any browned bits stuck to the bottom. Let the wine reduce by half, which will take about 5 minutes.
6. Create the Sauce:
Now, stir in the crushed tomatoes, broth, and tomato paste. Add the thyme and bay leaves, and season with salt and pepper to taste. This fragrant sauce will envelop the shanks as they cook.
7. Combine and Cook:
Return the veal shanks to the pot, nestling them into the sauce. Ensure the liquid comes about halfway up the shanks; add more broth if needed. Cover the pot with a lid and carefully place it in the preheated oven, cooking for about 2 to 2½ hours. The goal is for the meat to be very tender and falling off the bone!
8. Prepare the Gremolata:
While the ossobuco is cooking, prepare the gremolata. Simply mix together the lemon zest, minced garlic, and chopped parsley in a small bowl. This fresh mixture will brighten up the dish!
9. Serve and Enjoy:
Once cooked, serve the ossobuco hot, ladled generously with the flavorful sauce, and topped with a sprinkle of gremolata. Traditionally, it’s lovely served with saffron risotto or creamy polenta for a fulfilling meal.
Enjoy this classic Milanese dish, rich in flavors and perfect for impressing family and friends!
Can I Use Frozen Veal Shanks?
Yes, you can use frozen veal shanks! Just make sure to thaw them completely in the refrigerator before cooking. This can take 24 hours, so plan ahead for the best results.
What Can I Substitute for White Wine?
If you prefer not to use wine, you can substitute with an equal amount of beef or veal broth, adding a splash of vinegar or lemon juice to keep the acidity balanced.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a little broth to maintain moisture.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the ossobuco a day in advance and simply reheat it when you’re ready to serve. The flavors will deepen overnight, making it even more delicious!