Ossobuco alla Milanese

5 from 1 vote

A classic northern Italian dish, traditional ossobuco alla milanese originates from Milan and consists of veal shanks it’s rich and full of flavor!

Prep Time40

Cook Time45

Total Time1 25

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 445kcal

Author: Rosemary Molloy

Ingredients

3 large ossobuco (1- to 1½-inch-thick) pieces (veal shanks) (about 2 pounds/900 grams total)
3 tablespoons flour
2 tablespoons olive oil
1 tablespoon butter
1 medium white onion
¼ cup dry white wine (good quality)
2-3 dashes black pepper
1 cup beef broth
2½ tablespoons chopped celery
⅓ cup chopped carrot
1 tablespoon finely chopped fresh parsley
½ tablespoon lemon zest
1-2 pinches salt (if needed)

US Customary - Metric

Instructions

Towel dry the meat, do not rinse. Dredge the meat in the flour, cut the meat in 2-3 places, this will keep the meat from curling when cooking (see photo).
In a medium / large pan add the olive oil, butter and chopped onion, cook 2-3 minutes on medium heat. Add the meat and brown on both sides, add the wine and black pepper, cook on high 1-2 minutes. Add the broth, celery and carrot cook on low heat covered for 30-40 minutes, add the parsley, zest and salt if needed, cook for approximately 5 minutes uncovered. Enjoy!

Notes

How to store leftovers?

Store leftovers in the refrigerator for up to 2-3 days. Reheat until piping hot or shred leftover meat and serve over homemade pasta.

Are cooked veal shanks able to be frozen?

Yes! Cool completely then store cooked meat and juices in an airtight container in the freezer for up to 1 month. Thaw overnight in the refrigerator then reheat.

Nutrition