Ossobuco alla Milanese con Gremolata Recipe
Follow this recipe to prepare Ossobuco alla Milanese con Gremolata, a classic Italian dish featuring slow-cooked veal shanks in a rich tomato and wine sauce, garnished with Gremolata.
Equipment
- 1 Dutch oven or heavy-bottomed pot For braising the veal shanks
Ingredients
- 4 Veal shanks Tied with kitchen string to keep their shape
- 1 cup Dry white wine
- 2 cups Vegetable broth Or as needed
- 1 cup Canned tomatoes Crushed
- 1 Onion Chopped
- 2 carrots Carrots Diced
- 2 stalks Celery Diced
- 3 cloves Garlic Minced
- to taste Salt and pepper
- 2 tbsp Lemon zest Finely grated
- 2 cloves Garlic Minced
- 1/4 cup Parsley Finely chopped
Instructions
- Season the veal shanks with salt and pepper. In the Dutch oven, brown the veal shanks on both sides over medium-high heat. Remove and set aside.
- In the same pot, add onion, carrots, celery, and garlic. Sauté until they are soft.
- Add the veal shanks back to the pot, pour in the white wine and let it reduce by half.
- Add the crushed tomatoes and enough vegetable broth to nearly cover the veal shanks. Bring to a simmer.
- Cover and cook in a preheated oven at 325°F (165°C) for about 2 hours or until the meat is tender.
- Combine lemon zest, minced garlic, and finely chopped parsley in a bowl. Mix well.
- Once the Ossobuco is tender and ready to serve, sprinkle the Gremolata over the top.
Notes
Ensure the veal shanks are tied securely with kitchen string to maintain their shape during cooking.
Nutrition
Serving: 1gCalories: 560kcalCarbohydrates: 15gProtein: 50gFat: 28gSaturated Fat: 10gCholesterol: 150mgSodium: 860mgPotassium: 949mgFiber: 3gSugar: 5gVitamin A: 256250IUVitamin C: 18.2mgCalcium: 900mgIron: 0.6mg
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