𝐎𝐒𝐒𝐎𝐁𝐔𝐂𝐎 𝐀𝐋𝐋𝐀 𝐌𝐈𝐋𝐀𝐍𝐄𝐒𝐄 (𝐕𝐞𝐚𝐥 𝐒𝐡𝐚𝐧𝐤𝐬 𝐌𝐢𝐥𝐚𝐧𝐞𝐬𝐞)

𝐎𝐒𝐒𝐎𝐁𝐔𝐂𝐎 𝐀𝐋𝐋𝐀 𝐌𝐈𝐋𝐀𝐍𝐄𝐒𝐄

This dish is a celebration of simplicity and depth of flavor. The star is the marrow in the bone, which melts into the sauce, making it extraordinarily rich. Traditionally, it is served with Risotto alla Milanese (saffron risotto).

Ingredients (for 4 people)

• 4 pieces of veal shank (ossobuco), cut about 3 inches thick (about 1.2 kg / 2.5 lbs total)

• All-purpose flour for dredging

• 50g (4 tbsp) unsalted butter

• 3 tbsp extra-virgin olive oil

• 1 large yellow onion, finely chopped

• 1 large carrot, finely diced

• 1 large celery stalk, finely diced

• 2 cloves garlic, minced

• 250ml (1 cup) dry white wine

• 400g (14 oz) canned whole tomatoes, crushed by hand (or high-quality passata)

• 250ml (1 cup) veal or chicken stock (hot)

• 2 strips of lemon zest (avoid the white pith)

• 1 bay leaf

• Salt and freshly ground black pepper

• For the Gremolata (to finish):

  • 1 small bunch of fresh flat-leaf parsley, finely chopped

  • 1 organic lemon, zest finely grated

  • 1 small garlic clove, very finely minced

Instructions

1. Prepare the Veal Shanks:

• Pat the ossobuchi completely dry with paper towels. This ensures a good sear.

• Tie a piece of kitchen twine around the circumference of each piece. This helps them hold their shape during the long braising.

• Season generously with salt and pepper on both sides, then dredge lightly in flour, shaking off any excess.

2. Sear the Meat:

• In a large, heavy-bottomed pot or Dutch oven (wide enough to fit the shanks in a single layer), heat the butter and olive oil over medium-high heat.

• Once hot, add the veal shanks and sear for about 4-5 minutes per side, until a deep golden-brown crust forms. Do not rush this step. Remove and set aside on a plate.

3. Build the Soffritto (Flavor Base):

• Lower the heat to medium. Add the chopped onion, carrot, and celery (soffritto) to the same pot. Cook, stirring occasionally, for 6-8 minutes until softened and translucent.

• Add the minced garlic and cook for another minute until fragrant.

4. Deglaze and Braise:

• Pour in the white wine. Increase the heat and let it simmer vigorously for 3-4 minutes, scraping up all the delicious browned bits (fond) from the bottom of the pot, until the alcohol evaporates.

• Add the crushed tomatoes and the bay leaf. Stir well and bring to a gentle simmer.

• Return the seared veal shanks to the pot, along with any accumulated juices. They should be nestled in the sauce in a single layer.

• Pour in enough hot stock to come about 2/3 of the way up the sides of the meat. Add the strips of lemon zest. Do not fully submerge the meat.

• Once the liquid begins to bubble, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.

5. The Slow Cook:

• Let the ossobuco braise very gently for about 1.5 to 2 hours. The meat is done when it is incredibly tender and is starting to pull away from the bone. It should yield easily to the touch of a fork. Avoid stirring; instead, gently swirl the pot occasionally.

• About halfway through, check the sauce and gently turn the shanks over.

6. Prepare the Gremolata:

• While the meat is cooking, combine the finely chopped parsley, lemon zest, and minced garlic in a small bowl. This fresh, zesty garnish is essential and is added at the very end.

7. Serve:

• Carefully transfer the veal shanks to a warm serving platter or individual plates. Remove the kitchen twine.

• If the sauce seems too thin, increase the heat and let it simmer uncovered for a few minutes to thicken slightly. Taste and adjust seasoning.

• Spoon the rich sauce over and around the shanks.

• Crucially, sprinkle a generous amount of gremolata over the top of each ossobuco just before serving. The fresh aroma is transformative.

• Serve immediately with Risotto alla Milanese or creamy polenta.

Key Tips for Success

• The Cut: True ossobuco comes from the hind shank of a young calf. Ask your butcher for thick cuts (at least 3 inches) with the bone-in for the prized marrow.

• Low and Slow: The braise must be gentle. A bare simmer is the goal. If the sauce boils, the meat will toughen.

• The Marrow: Encourage your guests to scoop out the delicious, buttery marrow from the bone—it’s considered the best part!

• Gremolata: Do not add it early or cook it. Its fresh, bright contrast cuts through the richness of the dish.

• Make Ahead: Ossobuco often tastes even better the next day, as flavors meld. Reheat gently on the stovetop.