NOTES : Ossobuco means "bone with a hole" or hollow bone. Serve over Risotto alla Milanese.
My Private Note
Units: US | Metric
- 1 cup yellow onion, finely chopped
- 2/3 cup carrot, finely chopped
- 2/3 cup celery, finely chopped
- 1/4 cup butter
- 1 teaspoon garlic, finely chopped
- 2 slices lemons, rind of
- 1/2 cup vegetable oil
- 2 veal shanks
- 3/4 cup all-purpose flour
- 1 cup dry white wine
- 1 1/2 cups veal stock
- 1 1/2 cups Italian tomatoes, coarsely chopped
- 1/4 teaspoon dried thyme
- 4 leaves fresh basil (optional)
- 2 bay leaves
- 2 sprigs parsley
- salt and pepper
- 1Veal shanks should be sawed into 8 pieces about 2" long.
- 2Can sub chicken or beef for veal stock.
- 3Just make sure that it's either homemade or low sodium.
- 4Spread flour on a plate or on waxed paper.
- 5Tomatoes should be with their juice.
- 6Preheat oven to 350.
- 7Choose a heavy casserole with a tight fitting lid that is just large enough to contain the veal pieces.
- 8Use two casseroles if necessary.
- 9Put the onion, carrot, celery, and butter and cook over medium heat for 8-10 minutes, until the vegetables soften and wilt.
- 10Add the chopped garlic and lemon peel at the end.
- 11Remove from the heat.
- 12Heat the oil in a skillet over medium-high heat.
- 13Turn the trussed pieces of veal in the flour, shaking off any excess.
- 14When the oil is quite hot (test it with the corner of one of the pieces of veal: a moderate sizzle means the heat is just right), brown the veal on all sides.
- 15(Brown the veal as soon as it has been dipped in flour, otherwise the flour may dampen, and the meat won't brown properly).
- 16Stand the pieces of veal side by side on top of the vegetables in the casserole.
- 17Tip the skillet and draw off nearly all the fat with a spoon.
- 18Add the wine and boil briskly for about 3 minutes, scraping up and loosening any browning residue stuck to the pan.
- 19Pour over the pieces of veal in the casserole.
- 20In the same skillet, bring the broth to a simmer and pour into the casserole.
- 21Add the chopped tomatoes with their juice, the thyme, basil, bay leaves, parsley, pepper and salt.
- 22(Hold off on salt until after cooking if you are using canned beef broth. It is sometimes very salty).
- 23The broth should come up to the top of the veal pieces.
- 24If it does not, add more.
- 25Bring the contents of the casserole to a simmer on top of the stove.
- 26Cover tightly and place in the lower third of the preheated oven.
- 27Cook for about 2 hours, carefully turning and basting the veal pieces every 20 minutes.
- 28When done, they should be very tender when pricked with a fork, and their sauce should be dense and creamy.
- 29(if, while the veal is cooking, there is not enough liquid in the casserole, you may add up to 1/3 cup of warm water).
- 30If the reverse is true, and the sauce is too thin when the veal is done, remove the meat to warm platter, place the uncovered casserole on top of the stove, and over high heat briskly boil the sauce until it thickens.
- 31Pour the sauce over the veal and serve piping hot.
- 32NOTE When transferring the veal pieces to the serving platter, carefully remove the trussing strings without breaking up the shanks.
- 33GREMOLADA Marcella recommends against making it, but if you must try it yourself, the ingredients are as follows: one teaspoon of grated lemon peel, 1/4 teaspoon very finely chopped garlic and 1 tablespoon finely chopped parsley.
- 34Gremolada is sprinkled over the veal shanks just as they finish cooking.
Nutritional Facts for Ossobuco Alla Milanese
Serving Size: 1 (183 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 345.1
- Calories from Fat 235
- Total Fat 26.1 g
- Saturated Fat 7.2 g
- Cholesterol 20.3 mg
- Sodium 77.9 mg
- Total Carbohydrate 19.2 g
- Dietary Fiber 1.9 g
- Sugars 3.5 g
- Protein 2.6 g
The following items or measurements are not included: