Milanese Ossobuco with Gremolata

Estimated reading time: 5 minutes

Recently I posted a recipe of ossobuco in my own way, but of course there is also an "original" ossobuco. This is a recipe that originated in Milan. It is a classic dish of veal shanks that are slowly stewed in a broth with white wine, vegetables and herbs. Very often you get an ossobuco served with tomato sauce, but it really doesn't belong in this recipe. The ossobuco is finished with a gremolata, a mixture of parsley, lemon zest and garlic that gives this ossobuco milanese a fresh taste.

Often you should also eat the risotto alla Milanese, a creamy rice with saffron, but you can also serve a nice piece of coarse bread to dab up the sauce. This ossobuco Milanese style with gremolata is not a complicated recipe, it just needs a little time. Stewed meat simply requires a lot of love and you don't put that on the table within half an hour.

And this is how you make the Milanese Ossobuco with Gremolata:

As I wrote in the other recipe, it is very important to choose quality. This is not a cheap recipe, but it is certainly worth choosing here.

We start with the vegetables, scrape the carrot clean and cut the celery and onion into small pieces.

Take the shanks for the Ossobuco with gemolata and pass them through a bowl filled with flour. You can already season the flour by adding salt and pepper.

Take a frying pan with a high rim and put a layer of olive oil in it first. Heat the oil and then add the butter. Fry the shanks on both sides until golden brown and set them aside on a plate. Then you can fry the vegetables in the fat. Then add the shanks to the pan.

Stew the shanks

So don't deglaze shanks with cold wine! Heat the wine in a pan. Then serve it with the meat and vegetables. Let it come to a boil, then add the (warm) stock. Then let the meat simmer for two hours until it is nice and soft. You can turn the meat, but make sure that the marrow remains in the bone.

Making the gremolata for the Ossobuco

While stewing you make the gremolata, this is a wonderfully fragrant spice mixture that you serve with the ossobuco. Place all gremolata ingredients in a food processor and blend until smooth. (you have to carefully cut the peel from the lemon with a knife, you can still squeeze it afterwards)

Milanese Ossobuco with Gremolata

And then it is ready, your real original ossobuco in Milanese style. Serve with the gremolata on top and a delicious risotto or a nice piece of primeval bread

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Milanese Ossobuco with Gremolata

I recently posted a recipe for osso buco in my own unique way, but of course there is also an "original" osso buco. This is a recipe that originated in Milan.

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Hallway: Main dish

Kitchen: Italian

Keyword: veal shank

Preparation time: 10 minutes minutes

Preparation time: 2 hours hours

Servings: 2 people

Author: Francine

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You need:

baking pan

Not at home?

Scale

pan

Ingredients:

1x2x3x

• 2 veal shanks - good quality
• 1/2 liter White wine
• 1/2 liter homemade broth
• 1 large white onion
• 3 stems celery
• 1 winter carrot
• olive oil
• butter
• flower
• salt
• peper

For the gemolata you will need:

• 2 toes Garlic
• 1 citroen - the peel of an organic unsprayed
• 6 twigs fresh flat parsley

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

• We start with the vegetables, scrape the carrot clean and cut the celery and onion into small pieces.

Breading the meat

• First coat the shanks in the flour with salt and pepper.
• Take the shanks and pass them through a bowl filled with flour. You can already season the flour by adding salt and pepper.
• Take a frying pan with a high rim and put a layer of olive oil in it first. Heat the oil and then add the butter. Fry the shanks on both sides until golden brown and set them aside on a plate. Then you can fry the vegetables in the fat. Then add the shanks to the pan.

Stew the shanks

• So don't deglaze shanks with cold wine! Heat the wine in a pan. Then serve it with the meat and vegetables. Let it come to a boil, then add the (warm) stock. Then let the meat simmer for two hours until it is nice and soft. You can turn the meat, but make sure that the marrow remains in the bone.

Making the Gremolata

• While stewing you make the gremolata, this is a wonderfully fragrant spice mixture that you serve with the ossobuco. Place all gremolata ingredients in a food processor and blend until smooth. (you have to carefully cut the peel from the lemon with a knife, you can still squeeze it afterwards)

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More recipes like Milanese style Ossobuco with Gremolata? Take a look at the pages below

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