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Printed at the current scale: 4 servings · Grams Only · front and back, more cards if it runs long

Ossobuco alla Milanese

4 servings · 4 × 6 in
Meat Broth
600 g beef bones
≈ 40 g celery, coarsely chopped
≈ 61 g carrot, coarsely chopped
≈ 55 g onion, coarsely chopped
≈ 2000 g water, approximately
extra virgin olive oil, a drizzle, to taste
Ossobuco
1200 g cross-cut veal shanks (4 pieces of about 300 g)
250 g yellow onions, cut into wedges
50 g extra virgin olive oil
50 g dry white wine
50 g 00 flour
40 g butter
fine salt, to taste
black pepper, to taste
Gremolada
≈ 6 g garlic, peeled, green germ removed
15 g a small bunch of flat-leaf parsley
2 g zest of 1 unwaxed lemon
forklet.co/r/xNNhcWuC?units=grams · v1
  1. Meat Broth Heat the extra virgin olive oil, a drizzle in a large pot over medium-high heat. Add the 600 g beef bones and toast them on both sides for 3 min to 4 min.
  2. Add the 40 g celery, 61 g carrot and 55 g onions and sauté for 3 min to 4 min more.
  3. Pour in the 2000 g 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 50 g extra virgin olive oil in a large sauté pan, add the 250 g yellow onions and stew them over medium-low heat for 15 min to 20 min.
  5. Pour in 25 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 1200 g cross-cut veal shanks (4 pieces of about 300 g) so they stay flat as they cook.
  7. Season the 50 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 40 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 25 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 6 g 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 15 g 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 g zest of 1 unwaxed lemon 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)
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