Ossobuco Milanese Recipe | Traditional Italian Comfort Food

In this video, we bring you the classic Ossobuco Milanese recipe, a traditional Italian dish that's rich, hearty, and full of flavor. Learn how to make this comforting meal with tender beef shanks simmered in a flavorful tomato and wine sauce, complemented by fresh vegetables and aromatic herbs. Perfect for family dinners or special occasions, this recipe will transport you straight to the heart of Milan. Follow along for step-by-step instructions and enjoy a true taste of Italy at home!
This traditional Italian comfort food is perfect for those looking for hearty and flavorful dinner ideas. The rich tomato and wine sauce pairs beautifully with the tender beef shanks, creating an unforgettable meal. Whether you're searching for classic Italian recipes or simply want to try something new, this Ossobuco Milanese is a must-try. Don't forget to like, comment, and subscribe for more delicious recipes!
Ingredients:
Small carrots - 3 pcs.
Celery sprigs - 3 pcs.
Onion - 3 pcs.
Garlic - 3 cloves
Beef shank - 4 pcs.
Butter - 4 tbsp.
Salt to taste
Black pepper to taste
Flour for sprinkling
Olive oil
Semisweet white wine - 1 cup (250 ml)
Tomatoes - 2.2 lbs (1 kg)
Parsley - 1 bunch
Beef broth - 1 cup (250 ml) + about 2 cups (500 ml) for pouring.
Thyme - 2-3 sprigs
Rosemary - 1 sprig
Laurel leaf - 2 pcs.
For the gremolata:
Lemon - 1 piece.
Parsley - 1 bunch
Garlic - 5 cloves
Preparation:
Dice the onion.
Dice the celery.
Dice the carrots.
Notch the tomatoes so that the skins come off more easily.
Drop into boiling water for 10 seconds.
Remove the skin from the tomatoes.
Dice the tomatoes.
Rub each piece of meat with salt and black pepper on 2 sides.
Tie each piece of meat with cooking string.
Heat olive oil in a saucepan.
Dip each piece of meat in flour, shake off excess.
Fry each piece on 2 sides until crusty.
In the same saute pan, melt butter.
Over high heat, fry the onion, celery and carrots.
Chop the garlic finely.
Add to the vegetables.
Fry until lightly golden.
Add the wine.
Evaporate by half.
Add the tomatoes.
Stir.
Simmer for 5 minutes.
Add the stock.
Season to taste with salt and pepper.
Chop the parsley finely.
Add to the vegetables.
Stir and turn off.
Spread between the pieces of meat on a wide baking tray.
Add rosemary and thyme sprigs and bay leaf.
Place in a preheated 350°F (175°C) oven for 2 hours.
Drizzle with beef broth every 30 minutes.
Cover with foil if you do not want a toasted crust.
For the gremolata:
Finely chop the parsley.
Finely chop the garlic.
Remove the zest of the lemon.
Combine everything and mix well.
Serve sprinkled with the gremolata.
When making Ossobuco alla Milanese, chefs often employ a few tricks and secrets to ensure the dish turns out perfectly. Here are some tips and techniques they use:
Tying the Shanks:
Some chefs tie the veal shanks with kitchen twine to keep the meat attached to the bone during cooking. This helps maintain the presentation and keeps the meat from falling apart.
Flavor Development:
Dredging in Flour:
Lightly dredge the veal shanks in flour before browning. This not only helps create a beautiful crust but also thickens the sauce as it braises.
Browning the Meat:
Properly brown the veal shanks on all sides in a hot skillet. This step is crucial for developing deep, complex flavors. Don’t rush this step; let each side get a nice golden-brown color.
Building the Base:
Use a mix of finely chopped onions, carrots, and celery (the classic mirepoix) as the base. Sauté these vegetables until they’re soft and caramelized, which adds sweetness and depth to the sauce.
Balanced Braising Liquid:
Use a combination of broth and tomatoes to create a balanced braising liquid. The acidity from the tomatoes helps tenderize the meat, while the broth adds richness.
Herb Infusion:
Use fresh herbs like thyme, rosemary, and bay leaf. Tie the herbs together with kitchen twine or place them in a cheesecloth sachet for easy removal after braising.
Cooking Techniques:
Slow and Gentle Braising:
Braise the veal shanks slowly at a low temperature. This gentle cooking process ensures the meat becomes tender and absorbs the flavors from the braising liquid.
Basting:
Occasionally baste the veal shanks with the braising liquid during cooking. This keeps the meat moist and infuses it with more flavor.
Serving and Presentation:
Gremolata:
Top the ossobuco with gremolata (a mix of lemon zest, garlic, and parsley) just before serving. The bright, fresh flavors of the gremolata cut through the richness of the dish and add a vibrant contrast.
By following these tips and secrets, you can achieve a restaurant-quality Ossobuco alla Milanese that is tender, flavorful, and beautifully presented.
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Thank you for watching! We're glad you enjoyed the video. If you have any questions or need more recipe ideas, feel free to ask. Happy cooking!