Description
A traditional Italian dish featuring braised veal shanks with aromatic herbs and a fresh gremolata topping.
Ingredients
Scale
- 4 bone-in veal shanks, about 1 inch (2.5 cm) thick, meaty and well-marbled
- 1–2 tbsp (15–30 ml) olive oil
- 1 carrot, finely chopped, fresh and firm
- 1 stalk celery, finely chopped, crisp and vibrant
- 1 onion, finely chopped, yellow and firm
- 2 cloves garlic, finely chopped, fresh and firm
- 3 tbsp (45 ml) tomato paste
- 2 cups (480 ml) low-sodium chicken stock
- 1 cup (240 ml) dry white wine (e.g., Pinot Grigio)
- Salt, to taste
- Pepper, to taste
- 1 bay leaf, whole and crisp
- 2 sprigs rosemary, fresh and bright green
- Gremolata, for serving (fresh parsley essential)
Instructions
- Step 1: Season the veal shanks generously with salt, pressing it into the meat so it sticks. Place flour (1–2 tbsp) on a plate. Dredge the veal shanks, coating all sides with flour, then shake off any excess.
- Step 2: Heat 1–2 tbsp olive oil over medium-high heat in a large skillet or Dutch oven until hot but not smoking. Add the veal shanks and brown on both sides, about 5 minutes per side. Browning creates a crust that locks in juices and builds flavor. Remove the veal and set aside on a plate.
- Step 3: To maintain presentation and prevent the ossobuco from falling apart during cooking, tie each piece with kitchen string. This step is optional and does not affect flavor.
- Step 4: Add more olive oil to the same pan if needed. Add the finely chopped carrot, celery, and onion. Sauté over medium heat for approximately 5–7 minutes, stirring often, until softened but not browned. This process develops the flavorful base for the sauce.
- Step 5: Pour in the white wine (1 cup). Increase heat slightly if the liquid does not reduce within 10 minutes. Simmer and let the wine reduce by half, about 5 minutes. The reduction lifts browned bits from the pan and deepens the sauce flavor.
- Step 6: Stir in 2 cups low-sodium chicken stock and 3 tbsp tomato paste, mixing well to combine into a consistent sauce.
- Step 7: Add 1 bay leaf and 2 sprigs of fresh rosemary to the pan. Return the veal shanks to the sauce. Cover the pan with a lid and set heat to low, maintaining a gentle simmer. Cook covered for 2 hours to meld flavors and tenderize the meat.
- Step 8: After 2 hours, remove the lid and simmer uncovered for an additional 30 minutes. This step thickens and intensifies the sauce. The sauce should reduce slightly and develop a richer consistency. If the sauce becomes too thick, stir in 1/4 cup hot chicken stock to adjust.
- Step 9: Serve the Ossobuco Milanese hot, topped with freshly made gremolata. The fresh herbs in gremolata add brightness and balance to the richness of the dish.
Notes
- Room Temperature: Store in an airtight container for up to 2 days, avoiding direct sunlight or heat.
- Refrigeration: Keep in an airtight container and refrigerate up to 4 days. Reheat gently on low heat to avoid drying the meat.
- Freezing: Wrap tightly in plastic wrap, place in a freezer container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Pat veal shanks dry with paper towels before seasoning to ensure good browning.
- If wine does not reduce after 10 minutes, increase heat slightly to medium-high to speed reduction.
- To avoid overly thick sauce after simmering, add 1/4 cup hot chicken stock as needed.
- Check veal doneness after 1.5 hours; meat should be tender enough to pierce easily but not falling apart.
- If sauce tastes too salty during final simmer, balance by adding 1–2 teaspoons sugar.
- Reheat slowly over low heat to retain moisture and texture. Avoid high heat to prevent drying the veal.
- Serve Ossobuco Milanese with creamy polenta or mushroom risotto for a hearty meal. Garlic green beans or a fresh arugula salad complement the richness effectively.
- Using beef shanks instead of veal shanks can be an alternative.
- This recipe is not gluten-free due to potential gluten in chicken stock.
- Contains veal and white wine; unsuitable for vegan and vegetarian diets.
- Does not conform to keto or low-carb diets because of protein and fat profile.
- Dairy- and nut-free since no milk, cream, or nuts are used.
Nutrition
- Serving Size: 1 shank
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A