Ossobuco alla Milanese
Traditional ossobuco alla Milanese! Or classic braised veal shanks in a flavorful tomato wine sauce with gremolata and saffron risotto. A yummy Italian dinner!
Ingredients
- 2 lbs veal or beef shanks (1 kg)
- 2 tbsp plain flour
- 1 tbsp tomato paste
- 2 sprigs fresh rosemary
- 7 oz canned chopped tomatoes (200 g)
- 2 cups beef stock (480 ml)
- 1 cup dry white wine (240 ml)
- 1 small fresh carrot
- 4 medium garlic cloves
- 1 stalk fresh celery
- 1 small onion
- 2 tbsp lemon zest grated
- 3 tbsp fresh parsley chopped
- olive oil
- pepper
- salt
Instructions
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1. Pour the plain flour in a deep plate and coat the shanks on all sides with it. Season them with a dash of pepper and salt. You can tie them up as well if you want the meat to stay together but that’s not necessary.
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2. In a large non-stick pan add a generous splash of olive oil together with the fresh rosemary sprigs.
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3. Place the pan over high heat. Once the oil is hot, add the floured shanks to the pan.
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4. Brown them on both sides for a couple of minutes. In the meantime dice the celery, the carrot, the yellow onion and 3 of the garlic cloves finely. Add them to the shanks as well. Season again with a good dash of pepper and salt.
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5. Stir and add the tomato paste and chopped tomatoes to the browned shanks. Then pour in the beef stock and the white wine. Give the shanks a good stir and put a lid on the pan. Bring it all to a good boil and then turn the heat low. Braise the shanks in the tomato sauce for at least 4 hours. The meat should be super smooth and tender.
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6. Make the gremolata. Combine the grated lemon zest, remaining chopped garlic clove and chopped parsley. Plate up the ossobuco. Sprinkle with the gremolata. Enjoy!