Ossobuco alla milanese
145 min458 kcal each
Veal shanks braised slowly in white wine until the meat falls from the bone, finished with gremolata of lemon, garlic and parsley.
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Plan this recipeIngredients
for 4 servings- Veal shanks, cross-cut (ossobuco)4 piece
- Plain flour30 g
- Butter40 g
- Olive oil2 tbsp
- Onion1 piece
- Carrot1 piece
- Celery1 stalk
- Dry white wine200 ml
- Canned chopped tomatoes200 g
- Hot low-sodium stock (chicken or beef)400 ml
- Garlic2 clove
- Fresh parsley15 g
- Lemon zest1 piece
- Bay leaf1 piece
- Salt1 tsp
- Black pepper¼ tsp
Method
Prep 25 min · cook 120 min- Snip the membrane around each shank in two or three places so they stay flat. Season and dust with flour.
- Brown them in the butter and oil for 4 minutes a side, then lift them out.
- Soften the chopped onion, carrot, celery and one garlic clove in the same pan for 8 minutes.
- Pour in the wine and reduce by half, then add the tomatoes, stock and bay leaf.
- Return the shanks in a single layer, cover and braise over low heat for 1¾–2 hours, basting now and then, until the meat is falling from the bone.
- For the gremolata, chop the parsley with the second garlic clove and the lemon zest. Scatter it over just before serving, with risotto alla milanese. Keeps for 3 days.
Nutrition
per servingCal
458
Protein
45g
Carbs
17g
Fat
23g
Of 23g of fat per serving, 8.6g is saturated.
