Ossobuco Alla Milanese

Name: Ossobuco Alla Milanese
Total time: 165 min
Yield: 4 servings
Ingredients: 4 slices veal hind shank, about 2.5–4 centimeters (1–1½ inches) thick; 1 medium onion, chopped fine; 3 ribs celery with leaves, chopped fine; 1 medium carrot, chopped fine; 2 cloves garlic, minced; 3 tablespoons butter; 4 tablespoons vegetable oil; 240 ml (1 cup) dry white wine or white vermouth; About 480 ml (2 cups) meat broth; 3 tablespoons tomato paste; 6 anchovy fillets, mashed; ½ teaspoon dried thyme; 2–3 bay leaves; 2 strips lemon peel; Salt; Fresh ground pepper; Flour

Ossobuco, when loosely translated from Italian, means hollowed bone; a reference to the large piece of marrow in the center of the veal shank bone.

165 min · serves 4

Ingredients

4 slices veal hind shank, about 2.5–4 centimeters (1–1½ inches) thick
1 medium onion, chopped fine
3 ribs celery with leaves, chopped fine
1 medium carrot, chopped fine
2 cloves garlic, minced
3 tablespoons butter
4 tablespoons vegetable oil
240 ml (1 cup) dry white wine or white vermouth
About 480 ml (2 cups) meat broth
3 tablespoons tomato paste
6 anchovy fillets, mashed
½ teaspoon dried thyme
2–3 bay leaves
2 strips lemon peel
Salt
Fresh ground pepper
Flour

Steps

Preheat oven to.
If the butcher has not done so, tie the shanks around the middle with kitchen twine; this will keep them from falling apart during cooking.
Choose a heavy, covered roasting pan or Dutch oven which will just accommodate the veal shanks in one layer. Put the butter, two tablespoons of the oil, the onions, celery and carrots in the pan and sweat over medium heat until the vegetables have wilted—about 8 minutes. Add the garlic and lemon peel and sweat until they're fragrant, about 2 minutes more. Remove from the heat.
Meanwhile, heat the remaining oil in a skillet until it is near the smoking point. Lightly flour the veal shanks and slip them into the oil. Richly brown the shanks on both of the cut sides, then place them in the roasting pan on top of the vegetables.
Place the wine in the skillet and boil until reduced by one-half, deglazing the bottom of the pan. Pour this over the veal shanks.
Heat the beef broth to a boil in the skillet, whisking in the tomato paste and anchovies. Add this to the veal shanks, along with the herbs, several grindings of pepper, and a large pinch of salt. The liquid should cover three quarters of the shanks. If not, add extra water.
Bring the pot to a simmer, cover, and place in the oven. Cook for approximately 2 hours, turning and basting the shanks every half hour. If you notice that the cooking liquids have nearly evaporated, add hot water, about one half cup at a time. The veal is done when it is fork tender and falling from the bone.
Transfer the shanks to a platter, remove the strings, and cover to keep warm. If the sauce seems watery, as is probable, place the pan on the stove top over high heat and reduce the cooking liquid until the sauce has a thick, creamy consistency. Pour the sauce over the shanks and serve.

More recipes with veal, onion, celery, carrots, garlic, butter, wine, broth or stock, tomato paste, anchovies, thyme, bay leaves, lemon or flour

Adapted from “Ossobuco Alla Milanese” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

4 slices veal hind shank, about 2.5–4 centimeters (1–1½ inches) thick

1 medium onion, chopped fine

3 ribs celery with leaves, chopped fine

1 medium carrot, chopped fine

2 cloves garlic, minced

3 tablespoons butter

4 tablespoons vegetable oil

240 ml (1 cup) dry white wine or white vermouth

About 480 ml (2 cups) meat broth

3 tablespoons tomato paste

6 anchovy fillets, mashed

½ teaspoon dried thyme

2–3 bay leaves

2 strips lemon peel

Salt

Fresh ground pepper

Flour

Steps

Preheat oven to.

If the butcher has not done so, tie the shanks around the middle with kitchen twine; this will keep them from falling apart during cooking.

Choose a heavy, covered roasting pan or Dutch oven which will just accommodate the veal shanks in one layer. Put the butter, two tablespoons of the oil, the onions, celery and carrots in the pan and sweat over medium heat until the vegetables have wilted—about 8 minutes. Add the garlic and lemon peel and sweat until they're fragrant, about 2 minutes more. Remove from the heat.

Meanwhile, heat the remaining oil in a skillet until it is near the smoking point. Lightly flour the veal shanks and slip them into the oil. Richly brown the shanks on both of the cut sides, then place them in the roasting pan on top of the vegetables.

Place the wine in the skillet and boil until reduced by one-half, deglazing the bottom of the pan. Pour this over the veal shanks.

Heat the beef broth to a boil in the skillet, whisking in the tomato paste and anchovies. Add this to the veal shanks, along with the herbs, several grindings of pepper, and a large pinch of salt. The liquid should cover three quarters of the shanks. If not, add extra water.

Bring the pot to a simmer, cover, and place in the oven. Cook for approximately 2 hours, turning and basting the shanks every half hour. If you notice that the cooking liquids have nearly evaporated, add hot water, about one half cup at a time. The veal is done when it is fork tender and falling from the bone.

Transfer the shanks to a platter, remove the strings, and cover to keep warm. If the sauce seems watery, as is probable, place the pan on the stove top over high heat and reduce the cooking liquid until the sauce has a thick, creamy consistency. Pour the sauce over the shanks and serve.

Adapted from “Ossobuco Alla Milanese” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.