Italian Ossobuco alla Milanese / Complete Cooking Instructions and Ingredient Guide

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.

Dry veal shanks well with paper towels and lightly flour them.

Heat olive oil and butter in a large pot over medium-high heat until the butter is melted and the oil is hot.

Add the veal shanks to the pot and brown them on all sides until golden, sealing in the meat's juices, about 8-10 minutes.

Remove the shanks from the pot and set them aside.

In the same pot, add finely chopped onions, carrots, and celery.

Sauté the vegetables over medium heat until they are soft and slightly caramelized, about 10 minutes.

Add minced garlic and continue cooking for another minute, being careful not to burn it.

Deglaze the pot with white wine, scraping the bottom with a wooden spoon to release caramelized flavors, and let the alcohol evaporate for a few minutes.

Add peeled tomatoes and crush them lightly with a spoon.

Return the veal shanks to the pot and add enough beef broth to cover the meat.

Bring everything to a boil, then lower the heat to low, cover the pot, and simmer for about 2 hours, turning the shanks occasionally and adding more broth if needed.

The meat is ready when it is so tender that it easily comes off the bone.

Prepare a gremolata by mixing chopped parsley, grated lemon zest, and a little minced garlic.

Sprinkle the gremolata over the veal shanks just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens