How to Prepare II Ossobuco alla Milanese I Gremolata I Cuisine of Lombard II By Chef Ramy´s Kitchen

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.

Heat olive oil and butter in a large Dutch oven over medium heat until shimmering.

Season veal shanks with salt and black pepper.

Sear veal shanks in the pot until browned on all sides, about 8-10 minutes.

Remove shanks and set aside; add onions, carrots, and celery to the pot.

Sauté vegetables until softened, about 5 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Add white wine and scrape up browned bits from the bottom of the pot, cooking until reduced by half, about 3-4 minutes.

Return veal shanks to the pot and add beef broth and tomatoes.

Add bay leaves and thyme, then bring to a simmer.

Cover the pot and transfer to a preheated oven at 325°F (160°C).

Braise for 2-3 hours, until the meat is tender and falling off the bone.

Remove from oven and let rest for 10 minutes before serving.

Garnish with lemon zest and parsley before serving.

Cooking Techniques

Spice Level:

Allergens