Ossobuco alla Milanese (Braised Veal Shanks)
Ossobuco alla Milanese is fall-off-the-bone tender veal shanks that are slow braised in a flavourful white wine sauce. Serve topped with fresh gremolata on saffron risotto for a classic combination.
Servings 6
Calories 350kcal
Ingredients
- 1.2 kg veal shanks 2.6 lbs
- 2 tablespoons flour
- 0.75 cup white wine
- 0.75 cup low sodium beef stock
- 1 carrot about half a cup, finely diced
- 1 yellow onion about half a cup, finely diced
- 3 stalks celery about half a cup, finely diced
- 3 tablespoons tomato paste
- 2 cloves garlic minced or mashed
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons olive oil or butter
Instructions
- Preheat the oven to 170 C / 340 F.
- Season the ossobuco with one teaspoon of salt by rubbing the salt all over the shanks.
- Dust the shanks with a thin layer of flour on all sides.
- Heat the oil or butter over medium-high heat.
- Brown the veal shanks on both sides until lightly browned, then remove and set aside on a plate.
- Add the mirepoix (carrot, onion and celery) and sauté a few minutes until softened and aromatic. Add more oil or butter if necessary.
- Mix in the white wine, beef stock, tomato paste, salt, garlic and black pepper.
- Put the veal shanks back in the pan then cover and cook for about 3 hours or until the shanks are fall-off-the-bone tender.