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Ossobuco alla Milanese

8 servings

Meat Broth

  • 1200 gbeef bones
  • 2 stalkscelery, coarsely chopped
  • 2carrot, coarsely chopped
  • 1onion, coarsely chopped
  • 4 lwater, approximately
  • extra virgin olive oil, a drizzle, to taste

Ossobuco

  • 2400 gcross-cut veal shanks (4 pieces of about 300 g)
  • 500 gyellow onions, cut into wedges
  • 100 gextra virgin olive oil
  • 100 gdry white wine
  • 100 g00 flour
  • 80 gbutter
  • fine salt, to taste
  • black pepper, to taste

Gremolada

  • 4 clovesgarlic, peeled, green germ removed
  • 2 bunchesa small bunch of flat-leaf parsley
  • 2zest of 1 unwaxed lemon
  1. Meat Broth Heat the extra virgin olive oil, a drizzle in a large pot over medium-high heat. Add the 1200 g beef bones and toast them on both sides for 3 min to 4 min.
  2. Add the 2 stalks celery, 2 carrots and 1 onion and sauté for 3 min to 4 min more.
  3. Pour in the 4 l water to cover, put the lid on and bring to the boil. Turn the heat to low and simmer for about 2 h from the boil. Keep it hot for the braise.
  4. Ossobuco Heat a swirl of the 100 g extra virgin olive oil in a large sauté pan, add the 500 g yellow onions and stew them over medium-low heat for 15 min to 20 min.
  5. Pour in 50 g dry white wine and let the alcohol cook off completely, then lower the heat a little and cook the onions for 10 min more. Lift them out and set aside.
  6. Meanwhile, with scissors, make three short cuts through the membrane around the edge of each of the 2400 g cross-cut veal shanks (4 pieces of about 300 g) so they stay flat as they cook.
  7. Season the 100 g 00 flour with fine salt and black pepper in a shallow dish. Dredge the shanks on both sides and shake off the excess.
  8. Add the rest of the oil and the 80 g butter to the onion pan. When the butter has melted and foams, lay in the shanks and brown them over medium-high heat without moving them, then turn and brown the other side. 10 min to 15 min
  9. Pour in the 50 g dry white wine and let it evaporate. Ladle in enough hot broth to almost cover the meat, then return the onions to the pan. 2 min
  10. Cover, lower the heat and braise for 55 min to 1 h, turning the shanks halfway through. Take the lid off for the last 10 min so the sauce reduces.
  11. Gremolada While the meat braises, drop the 4 cloves garlic into boiling water for 2 min to tame it, then drain. You can skip this for a sharper gremolada. 100 °C
  12. Chop the garlic and the 2 bunches a small bunch of flat-leaf parsley together very finely. 3 min
  13. Once the ossobuco is done, turn off the heat, scatter the parsley and garlic over it and grate the 2 zest of 1 unwaxed lemons directly on top. Serve at once, spooning the sauce over the meat.
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • Safety: Whole cuts of veal should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)