Ossobuco alla Milanese

Ossobuco alla Milanese

Ossobuco alla Milanese has a rich history originating from the Lombardy region in Northern Italy, particularly in Milan. The name “Ossobuco” literally means “bone with a hole” — referring to the veal shanks with marrow in the center, which is a key feature of the dish.

— MEAT — ITALY —

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Origin: It’s believed that Ossobuco emerged in Milan during the 19th century. Initially considered a home-cooked meal, its simplicity and delightful flavor eventually made it a staple in restaurants across Italy.

Ingredients and Method: The classic version relies on simple ingredients common in northern Italian kitchens — veal, tomatoes, and vegetables. Traditionally, the dish was cooked in a large pot over an open fire, which resulted in tender meat and a rich sauce.

Gremolata: In Milan, Gremolata — a mixture of lemon zest, parsley, and garlic — became the traditional finishing touch. This vibrant garnish adds a fresh contrast to the rich flavors of the dish.

Risotto alla Milanese: Since Ossobuco hails from Milan, it’s often served alongside the iconic saffron-infused risotto, which also has roots in Lombardy.

Fun Fact: Italians take great pride in this so-called “seven-color” dish, where Ossobuco presents a variety of hues — from the deep red tomato-based sauce to the golden saffron risotto and the fresh green of the vegetables.

Ossobuco is more than just a meal — it’s a cherished part of Italian culinary tradition that brings families and friends together for a long and cozy evening. ❤️

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Ossobuco alla Milanese

Serves 4-6

Ingredients:

• 4 veal shanks (about 3-4 cm thick)

• Salt and pepper

• ½ cup flour

• 4-5 tbsp olive oil

• 2 tbsp butter

• 1 onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 3 garlic cloves, chopped

• 1 tbsp thyme

• 1 tbsp rosemary

• 1 bay leaf

• 1-2 tsp beef stock concentrate

• 2 cups white wine

• 1 can (400 g) canned tomatoes

• 1 cup water

• 2 tbsp tomato paste

• Zest of 1 lemon, grated

• 2 tbsp chopped fresh parsley

Method:

1. Season the veal shanks with salt and pepper. Dredge them in flour.

2. Heat olive oil and butter in a pan over medium-high heat. Brown the veal on both sides until golden. Remove and set aside.

3. Add the onion, carrots, celery, and garlic to the pan. Sauté for a few minutes.

4. Pour in the white wine and let it reduce by half.

5. Stir in the canned tomatoes, beef stock concentrate, and tomato paste. Mix well.

6. Return the veal to the pot. Cover and simmer gently at 120°C (250°F) for 4-5 hours, or until the meat is tender and almost falling off the bone.

7. Mix the lemon zest and parsley in a bowl and sprinkle over the dish before serving.

Serving Ideas for Ossobuco:
🥘 Risotto alla Milanese – A classic saffron risotto with a rich flavor and beautiful color, perfect to enhance the Ossobuco’s taste.

🍞 Fresh Italian Bread – Such as Ciabatta or Focaccia, ideal for soaking up the delicious sauce.

🥔 Parmesan Mashed Potatoes – Creamy and smooth, enriched with grated Parmesan and a drizzle of olive oil.

🥗 Green Salad – A light and refreshing salad with arugula, rocket, or spinach, paired with a lemon dressing to balance the rich Ossobuco flavors.

🍋 Gremolata – A vibrant blend of lemon zest, parsley, and garlic sprinkled over the dish before serving for a refreshing finish.

🍆 Grilled Eggplant or Zucchini – Lightly seasoned with olive oil and rosemary.

🫒 Antipasti Platter – Featuring fine Italian cheeses, olives, and sliced prosciutto for a complete Italian-themed experience.

— MEAT — ITALY —

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