Chef Gianluca Deiana Abis: Ossobuco alla milanese

Prep. time: 15 minutes

Cook Time: 80 minutes

Difficulty: 2 out of 5

Serve: 4


4 pieces Veal shanks ( 1,2 kg) 500 g Meat broth

2 yellow onions 50 g all purpose flour 50 g White wine 50 g Extra virgin olive oil 40 g Butter Salt qb Black pepper qb

For Gremolata: 1 bunch Parsley 2 cloves garlic 1 organic lemon zest


To make Ossobuco alla milanese, first prepare the meat broth. Next peel the onions and slice them. Heat half of the oil in a pan, add onions and cook for about 5 minutes on medium-high heat, then blend with half of the white wine here and cook for another 10 minutes. Once browned, remove the onions from the pan which will also be used to cook ossobuco and set aside. Now take the shanks and, using a pair of scissors, make 3 incisions on the connective tissue of each to prevent them from curling in cooking. Add flour into an ovenproof dish and season with salt and pepper, then mix with a spoon. Flour both sides of ossobuco and beat them gently to remove excess flour. Pour the remaining oil into the pan in which you had cooked the onions, add the butter and let it melt, then lay the osso buco inside and brown them over medium-high heat without touching them. After about 4 minutes, turn them gently and you will notice a delicious crust on one side. Brown the osso buco on the other side for about 2 minutes, then blend with the remaining wine and let it evaporate. At this point add the broth so that it almost covers the meat, then add onions, lower the heat, cover with a lid and cook over medium-low heat for 35 minutes. In the meantime, peel the garlic cloves and remove the core, then boil them in boiling water for 2 minutes: in this way the flavor of the garlic will be less strong, however if you prefer you can avoid this step. After 35 minutes of cooking, turn the osso buco very gently, cover again with lid and continue cooking for another 25 minutes. In the meantime, wash the parsley and finely chop it together with the blanched garlic cloves. When cooked, turn off the heat and add the chopped parsley and garlic in the pan, then flavor with the grated zest of organic lemon. Your Ossobuco alla milanese are ready to be served!

Chef tips: Ossobuco alla milanese can be kept in the refrigerator for a day, in an airtight container. Freezing is not recommended. Ossobuco alla milanese is traditionally served with saffron risotto but they will also be excellent with a simple risotto alla parmigiana. Keep in mind that the cooking times will vary according to the size of the osso buco: if the weight of the cut purchased is less than 300 grams, the cooking will be shorter. If you want to make the version with peas, you can add them about ten minutes before the end of cooking.


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