Italian Meat Recipes

OLD-FASHIONED OSSOBUCO ALLA MILANESE

italian ossobuco recipe

The name for this rich Italian stew from Milan in Lombardy literally translates to ‘bone with a hole’, thanks to bone-in veal shanks that give it such a rich flavour.

The hearty, slow-cooked dish is sprinkled with a zesty gremolata just before serving for a fantastic contrast in flavours.

italian ossobuco recipe

 

INGREDIENTS:

Gremolata

  • 2 tablespoons chopped parsley
  • 1 anchovy, mashed
  • ½ teaspoon minced garlic

Combine the lemon rind, parsley, anchovy and garlic in a small bowl and set aside.

 

Osso buco

  • 6 (3-inch-thick) pieces veal shank or shinbones with marrow
  • ¼ cup ( ½ stick) butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup finely chopped carrot
  • ½ cup finely chopped mushrooms
  • 1 cup chopped seeded tomatoes
  • ½ teaspoon crumbled dried sage
  • ½ teaspoon rosemary leaves
  • 2 cups white wine
  • Gremolata

 

  • Heat the oven to 350 degrees. Place the flour on a plate and dredge the veal shanks, covering all sides.

     

  • Melt the butter in a large heavy Dutch oven over medium-high heat. Add the veal and brown on all sides. Turn the bones on their sides to hold the marrow in.

  • Add the salt, pepper, celery, onion, carrot, mushrooms, tomatoes, sage and rosemary to the pot, surrounding the meat. Reduce the heat to low, cover and cook for 10 minutes.

  • Add the wine. Replace the lid on the pot and put it in the oven. Cook for 2 hours until the meat is very tender. The liquid will barely cover the bones.
  • Just before serving, stir in the gremolata.
 

 

 

 

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