How Veal Shank becomes Ossobuco alla Milanese – The Classic Milan Recipe

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken is leaner, while pork is more affordable.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: vegetable broth

Non-alcoholic wine maintains flavor without alcohol.

beef broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon cubes

Homemade broth is healthier and more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy, while margarine is often less expensive.

Start by making a chicken stock using a whole chicken and various body parts.

Pre-boil the chicken parts to skim off the foam, then clean the pot.

Cut the chicken into pieces to maximize flavor extraction.

Add chopped onions, carrots, and celery to the pot with the chicken.

Add bay leaves, whole peppercorns, and fresh rosemary to the pot.

Fill the pot with water, add salt, and turn on the heat to simmer for around 3 hours.

Once the stock is ready, set it aside for later use.

For the ossobuco, clean and chop the onions roughly.

Heat olive oil in a pan and add the onions, browning them without burning.

Deglaze the pan with white wine and cook until the alcohol evaporates.

Prepare the veal shanks by making 2-3 cuts around the edges to prevent curling during cooking.

Cover the shanks with a thin layer of olive oil and heat a heavy-bottomed pot until very hot.

Add the veal shanks to the pot and do not touch them for at least 1.5 minutes to allow browning.

Flip the shanks and brown the other side, being careful not to burn them.

Once browned, add the onions back into the pot along with the chicken stock.

Add finely chopped rosemary, flour, and salt to taste.

Braise the shanks for 40 minutes on each side, being careful when turning to keep the marrow inside.

Prepare the risotto by browning 120 g of yellow onions in butter and olive oil, then chop them finer.

Toast the Carnaroli rice in a clean pan until hot, then deglaze with white wine and let the alcohol evaporate.

Add chicken stock and reduced onions to the rice, ensuring enough liquid is available.

Add saffron halfway through cooking the risotto.

Once the risotto is al dente, remove the ossobuco from the pot and blend the remaining liquid and onions until smooth.

Pour the blended mixture back into the pot and bring it to a boil, then add butter to emulsify into a sauce.

Return the meat to the pot to coat it in the sauce.

Prepare the gremolata by blanching garlic, then cooking it in olive oil until crispy, then chopping finely.

Mix the chopped garlic with parsley, lemon zest, lemon juice, salt, and olive oil.

Finish the risotto by turning off the heat and adding cold butter and parmesan cheese to create a creamy texture.

Plate the risotto, place the ossobuco on top, and finish with a sprinkle of gremolata.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens