It is a dish typical of Milan, Lombardy.
The recipe has spread throughout Italy. Even if the method of preparation varies from region to region, the dish is always called Ossobuco, because that’s how they call a veal shank, which is used to prepare this dish.
Ossobuco Milanese is special because it is often garnished with gremolata making the dish especially memorable.
Ingredients for Ossobuco alla Milanese
- Veal shank: 2
- Onion: 1
- Dry white wine 1 cup.
- Olive oil 3 tbsp
- Butter: 30 g.
- Flour for breading.
- Beef broth (or water): 1 cup.
- Salt and pepper to taste.
- For gremolata: finely chopped few sprigs of parsley, extruded through a press 1-2 cloves of garlic and finely grated lemon peel – grind together.
Recipe for Ossobuco alla Milanese
- Melt the butter in a saucepan, add chopped onions, simmer for about 10-15 minutes over low heat allowing no change of color. The onions must be transparent.
- Scissor the skin surrounding the veal shank in several places for the meat not curl up during cooking.
- Roll pieces of meat in flour, place them into the saucepan with the onions. Brown on both sides, then moisten with wine. Let it evaporate a little.
- Add broth or water. Salt and pepper.
- Cover and simmer for about an hour over low heat.
- Add gremolata a couple of minutes before the end.
- Serve the ossobuco hot, saucing generously.
- By Milanese tradition, ossobuco is usually served with risotto or polenta. But, can eat and just with bread.