Ossobuco Alla Milanese is a classic Lombardian recipe made with simple veal or beef shank.
But the taste is beyond ordinary.
Ossobuco is pronounced as ˌɔssoˈbuːko
Imagine super tender slow cooked meat that simply falls off the bone. Simple but glamorous sounding fresh made sauce gremolata adds an incredible garlic and lemon flavor to the meat.
But the centerpiece of this whole veal shank Milan style is, of course, the center of the bone – bone marrow.
If you never tried marrow it tastes very much like butter and beef together but the pleasant taste is amplified like 20x.
It’s high in fat but the quantity is quite small (just the inner center of the bone) so you can eat it absolutely gilt free.
The best way to taste the marrow is to scoop it out of the bone with a small spoon (while it’s still hot!). Eat it plain or spread over a piece of bread.
Deh-licious!!
Now the whole Ossobuco meat can be served over Valeriana salad (in the picture) or also know as lamb’s salad, which hints pretty simple, neutral green leaf.
Ossobuco with a salad is obviously a lighter, often summer version.
During winter time, without a doubt polenta is the perfect marriage.
Full Recipe
Ossobuco Milanese {Veal Shank Milan Style}
Ingredients
- 2 center-cut veal or beef shanks
- 1 oz butter
- 1 tbsp extra virgin olive oil
- ¼ cup dry white wine
- Beef Stock homemade or from bouillon cube
- Flour for breading
For Gremolata:
- Handful fresh parsley
- 1 garlic clove
- ½ lemon (zest only)
- 1-2 anchovy fillets optional
Instructions
- Make a few small cuts around the veal shank, cutting through the skin. This will prevent them from curling while cooking.
- Dredge each veal shank or ossobuco in flour. Tap of excess.
- In a large pan melt butter, add extra virgin olive oil.Lightly brown the meat on each side.
- Add white wine and let simmer for a minute or two.Add hot bouillon, enough to cover the veal. You can use homemade or dissolve your favorite bouillon cube in hot water according to directions. If using the last option no salt needed. Otherwise taste for salt and add more if needed.
- Reduce the heat and let the ossobuchi simmer on very low heat, covered with a lid.
- Simmer for about 60 minutes. If using beef shank increase cooking time up to 2 hours.Check occasionally and add more bouillon if needed.
- While the meat is cooking prepare the gremolata sauce.Finely chop fresh parsley (stems removed), garlic clove, lemon zest and anchovy fillet.
- Past cooking time you should get a thin reduced sauce at the bottom of the pan.At this point top each ossobuco with gremolata, flip and top the other side.Let simmer on very low heat for another 5-10 minutes.
- Serve immediately while ossobuco is still hot. This way you can taste a delicious bone marrow which is ossobuco is highly praised for.
Notes
Buon Appetito!