Ossobuco Alla Milanese is a hearty Italian dish made with tender veal shanks. The meat is slow-cooked until it’s melt-in-your-mouth fabulous, making it perfect for dinner gatherings.
This dish features a rich sauce with tomatoes, white wine, and aromatic herbs, served over creamy risotto. Trust me, the lucky folks at your table will be asking for seconds! 🍽️
Key Ingredients & Substitutions
Veal Shanks: The star of this dish! Look for shanks that are about 1.5 to 2 inches thick. If veal isn’t available, you can use beef shanks. They won’t be as tender but still work well.
Olive Oil & Butter: This combination gives great flavor. If you want to keep it dairy-free, just use olive oil or another cooking oil you prefer.
White Wine: Dry white wine adds depth to the sauce. If you need a non-alcoholic option, chicken or vegetable broth works as a substitute, though it may lack some complexity.
Herbs: Fresh thyme, if you can get it, is most flavorful. However, dried thyme fits in too. A bit of rosemary can also spice it up a little and is a nice alternative.
Gremolata: This is a fresh mixture of parsley, garlic, and lemon zest that really uplifts the dish. If you need a substitution, try fresh basil instead for a different twist!
How Do I Get the Veal Perfectly Tender?
The key to mouthwatering ossobuco is in the slow cooking. Start by browning the veal in oil and butter to develop flavor. Don’t rush this step; it should take about 4-5 minutes per side.
- After browning, set the shanks aside and make your soffritto (the mix of onions, carrots, celery, and garlic).
- When deglazing with white wine, scrape the bottom of the pot for extra flavor—this is golden!
- Let it simmer at low heat for 1.5 to 2 hours. Keep the lid on and check occasionally. If the sauce is reducing too much, add more broth to keep it nice and saucy.
With these techniques, your veal will be fall-apart tender and bursting with flavor! Serve it with creamy risotto for an exceptional meal.
Ossobuco Alla Milanese
Ingredients You’ll Need:
- 4 veal shanks (about 1.5 to 2 inches thick)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 (14 oz) can crushed tomatoes
- 1-1.5 cups beef or veal broth
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon lemon zest (for gremolata)
- 1 garlic clove, minced (for gremolata)
- Optional: pearl onions or mushrooms (for sauce)
- Risotto alla Milanese or creamy polenta, for serving
How Much Time Will You Need?
This delicious Ossobuco Alla Milanese takes about 30 minutes to prepare and requires roughly 1.5 to 2 hours of simmering time. Plan for around 2.5 hours total—worth every minute for the rich and tender results!
Step-by-Step Instructions:
1. Prepare the Veal Shanks:
Start by patting the veal shanks dry and seasoning them generously with salt and pepper. Dredge each shank in flour, ensuring to shake off any excess flour. This step helps create a delicious crust when browning.
2. Brown the Veal:
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat. Add the veal shanks and brown them well on all sides—this should take about 4-5 minutes per side. Once browned, remove the shanks and set them aside on a plate.
3. Cook the Soffritto:
In the same pot, add the chopped onion, carrot, celery, and minced garlic. Cook these aromatic vegetables over medium heat until they soften and become fragrant—this will take about 5-8 minutes.
4. Deglaze and Add Liquids:
Pour the white wine into the pot to deglaze it, scraping up any browned bits stuck to the bottom. Let the wine reduce by half, which should take around 5 minutes. This step adds an incredible depth of flavor!
5. Add Tomatoes, Broth, and Herbs:
Next, stir in the crushed tomatoes, broth, thyme, and bay leaf. Return the browned veal shanks back to the pot, making sure they are nestled into the sauce. The liquid should reach about halfway up the meat; add more broth if necessary to achieve this level.
6. Simmer Gently:
Cover the pot and let it simmer on low heat for about 1.5 to 2 hours, or until the meat is tender and easily pulls away from the bone. Don’t forget to occasionally check and baste the meat with the sauce—you want it moist and flavorful!
7. Prepare the Gremolata:
While the ossobuco is simmering, prepare the gremolata by combining chopped parsley, minced garlic, and lemon zest in a small bowl. This bright mix will add a wonderful fresh flavor when served.
8. Finish and Serve:
Once the veal shanks are ready, carefully remove them from the pot and place them on serving plates. Spoon the rich sauce and vegetables over the shanks, and sprinkle with the gremolata for that fresh touch. Serve alongside creamy saffron risotto or polenta to enjoy this comforting Italian classic.
Dig in and savor every bite of your Ossobuco Alla Milanese—rich flavors and tender meat that will impress any dinner guest!
Can I Use Different Cuts of Meat?
Yes! While veal shanks are traditional for ossobuco, beef shanks or even pork shanks can work as substitutes. Keep in mind that cooking times may vary based on the cut and thickness of the meat.
Can I Make This Dish Ahead of Time?
Absolutely! Ossobuco tastes even better the next day as the flavors develop. You can prepare it a day in advance, store it in the fridge, and just reheat it gently on the stove. It’s perfect for meal prepping!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a bit more broth if necessary to keep the meat moist.
What Side Dish Pairs Best with Ossobuco?
Risotto alla Milanese is the classic pairing and complements the dish beautifully with its creamy texture. Creamy polenta or a simple green salad also make excellent sides to balance the richness of the ossobuco.
