Name: Donatello Italian Restaurants Ossobuco Alla Milanese Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Veal shank; 4 tbs Olive oil; 1 cup Carrot, diced; 1 cup Celery, diced; 1 cup Onion, diced; 2 cloves Garlic, minced; 2 tbs Tomato paste; 1 cup White wine; 2 cups Beef broth; 2 leaves Bay leaves; 1 tsp Fresh thyme; 1 tsp Salt; 1 tsp Black pepper

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Veal shank with marrow bone, slowly braised in a delicate sauce, served with saffron risotto

Season the veal shanks with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the veal shanks on all sides until browned, about 5-7 minutes per side. Remove and set aside.

Prepare the Veal

In the same pot, add the diced carrots, celery, and onion. Sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.

Sauté the Vegetables

Stir in the tomato paste and cook for 1-2 minutes. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes.

Deglaze the Pot

Return the veal shanks to the pot. Add the beef broth, bay leaves, and thyme. Bring to a simmer, cover, and reduce heat to low. Cook for about 2-2.5 hours until the meat is tender.

Braise the Ossobuco

Remove the ossobuco from the pot and let rest for a few minutes. Serve hot, garnished with gremolata if desired, alongside saffron risotto.

Serve

Veal shank

Olive oil

Carrot, diced

Celery, diced

Onion, diced

Garlic, minced

Tomato paste

White wine

Beef broth

Bay leaves

Fresh thyme

Salt

Black pepper

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Make Ossobuco Alla Milanese Recipe in just 3h . Veal shank with marrow bone, slowly braised in a delicate sauce, served with saffron risotto

Ossobuco Alla Milanese Recipe

Ingredients

Ossobuco

Method

Cooking Instructions

Prepare the Veal

Sauté the Vegetables

Deglaze the Pot

Braise the Ossobuco

Serve

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