Ossobuco alla Milanese

Ossobuco means "bone with a hole," a nod to the marrow-rich veal shanks at the heart of this Milanese classic. Slow-braised with wine and soffritto, it finishes with bright gremolata of lemon, garlic, and parsley.

Serves 4 · 25 min prep · 120 min cook

Estimate for one serving

• 495 cal
• 12g protein
• 27.5g carbs
• 8g fat
• 2g fiber

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Ingredients

• 4 pieces veal shanks, tiedMeat
• 1/4 cup flour for dustingPantry
• 3 tbsp butterDairy
• 2 tbsp olive oilPantry
• 1 each onion, carrot, celeryProduce
• 1 cup dry white winePantry
• 2 cups beef or veal brothPantry
• 1/2 cup tomato passata (optional light)Pantry
• 1 bay leafSpices
• for finish gremolata: lemon zest, garlic, parsleyProduce
• to taste salt and pepperSpices

Instructions

1. 1Season and flour shanks; brown in butter and oil. Remove.
2. 2Soffritto vegetables in the pot.
3. 3Return shanks; add wine, then broth, tomato, and bay.
4. 4Braise covered until meat is tender and marrow soft.
5. 5Serve with risotto alla Milanese; scatter gremolata on top.