Ossobuco Alla Milanese is a delicious dish made with tender veal shanks cooked slowly in a rich sauce of tomatoes, white wine, and herbs. The meat becomes super soft and flavorful!
This dish pairs perfectly with creamy risotto or polenta. I love how the marrow adds a wonderful touch, making each bite even more special. Who can resist that? 😋
Key Ingredients & Substitutions
Veal Shanks: The star of this dish is the veal shanks, which give that rich flavor. If veal isn’t available, you can use beef shanks for a similar taste. Just note that cooking time might vary slightly.
Wine: I prefer a dry white wine, like Pinot Grigio or Sauvignon Blanc, for the sauce. If you don’t drink wine, chicken broth or a splash of vinegar can replace it, but the flavor may change a bit.
Broth: Beef or veal broth is essential for depth. You can also use vegetable broth for a lighter option or if you want to keep it vegetarian. However, it won’t have the same richness.
Gremolata: This is a fresh herb mixture added at the end. If you don’t have fresh parsley, you could use thyme or basil for a different flavor. Just be mindful of the amount used, as those herbs are stronger.
How Do I Achieve the Perfect Browning on the Shanks?
Getting that nice brown crust on the veal shanks is key to developing flavor. Here’s how:
- Heat your pan well before adding oil—always wait until it’s hot!
- Don’t overcrowd the pan; ensure there’s space between pieces. If needed, work in batches.
- Let them cook untouched for a few minutes until a crust forms, then flip.
Giving them enough time to brown will really enhance the dish!
Feel free to give it a try, and I hope you enjoy cooking this classic dish!
Ossobuco Alla Milanese
Ingredients You’ll Need:
- 4 veal shanks (about 1.5 to 2 inches thick)
- Salt and freshly ground black pepper, to taste
- All-purpose flour, for dredging
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 1 ½ cups beef or veal broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Zest of 1 lemon (for gremolata)
- 2 tbsp fresh parsley, chopped (for gremolata)
- 1 garlic clove, minced (for gremolata)
- 1 cup polenta or risotto (for serving)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prep and then about 1.5 to 2 hours to cook. Most of that time, the veal shanks gently simmer, making the meat tender and flavorful while you prepare your side of polenta or risotto. It’s a relaxation period for you while the magic happens in the pot!
Step-by-Step Instructions:
1. Prepare the Shanks:
Start by seasoning the veal shanks generously with salt and pepper. Then, dredge each shank in flour, shaking off any extra flour. This helps build a nice crust when you brown the meat.
2. Brown the Shanks:
In a large heavy-bottomed pan or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium-high heat. When the oil is hot, add the veal shanks. Brown them well on all sides, which should take about 4-5 minutes per side. Once nicely browned, transfer the shanks to a plate and set aside.
3. Sauté the Vegetables:
In the same pan, add in the chopped onion, carrot, celery, and minced garlic. Sauté everything together over medium heat until the veggies are softened and fragrant, about 5 minutes.
4. Deglaze the Pan:
Pour in the dry white wine to deglaze the pan, scraping up any tasty browned bits stuck to the bottom. Let the wine reduce by half, which will take about 5 minutes. This step is crucial for imparting flavor into your sauce!
5. Add Tomatoes and Broth:
Next, stir in the diced tomatoes, beef or veal broth, thyme sprigs, and bay leaf. Mix it all together and bring the mixture to a gentle simmer.
6. Cook the Shanks:
Return the veal shanks to the pan, ensuring they are submerged in the sauce. Cover the pan with a lid and cook gently over low heat (or in a preheated oven at 325°F or 160°C) until the meat is nice and tender and nearly falling off the bone. This will take about 1.5 to 2 hours.
7. Prepare the Side:
While the ossobuco is cooking, prepare your polenta or risotto as per your recipe to serve alongside. This will complement your dish wonderfully!
8. Make the Gremolata:
For a fresh touch, combine the lemon zest, chopped parsley, and minced garlic in a small bowl to make the gremolata. This mixture adds a bright flavor to the dish right before serving.
9. Final Touches:
Once the meat is cooked, carefully remove the veal shanks from the sauce and keep them warm. Remove the thyme sprigs and bay leaf, then adjust the seasoning of the sauce as needed. If it’s too thick, you can add a bit more broth.
10. Serve and Enjoy:
To serve, place the ossobuco shanks over a bed of polenta or risotto. Spoon the delicious tomato sauce generously over the meat and grains, then sprinkle the fresh gremolata on top for a pop of flavor. Enjoy your authentic Ossobuco Alla Milanese!
Enjoy your meal—it’s sure to impress!
Can I Use Bone-In Chicken Instead of Veal Shanks?
While the dish may not be traditional Ossobuco, you can absolutely use bone-in chicken pieces! Just adjust the cooking time to about 45 minutes to 1 hour, as chicken cooks faster than veal.
What Can I Use Instead of White Wine?
If you prefer not to use wine, you can substitute it with chicken broth or a mixture of vinegar (like white wine or apple cider vinegar) and water. Just be sure to reduce the amount slightly to avoid overpowering acidity.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat gently on the stove or microwave, adding a splash of broth to keep the sauce moist when reheating.
Can I Freeze This Dish?
Yes, you can freeze Ossobuco! Allow it to cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating on the stove.
