Braised Veal (Ossobuco alla Milanese) Recipe Guide

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Braised veal

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large skillet or Dutch oven
• Kitchen string (optional for presentation)
• Sharp knife
• Cutting board

Ingredients

  

• Ingredients
• For the Braised Veal
• 4 veal shanks about 1-inch thick
• ⅓ cup all-purpose flour
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cups beef or chicken broth
• ½ cup white wine
• 1 onion finely chopped
• 1 carrot finely chopped
• 1 celery stalk finely chopped
• 2 garlic cloves minced
• 1 bay leaf
• 2 sprigs fresh thyme or rosemary
• Salt and pepper to taste
• For the Gremolata Optional but Recommended
• Zest of 1 lemon
• 2 tbsp fresh parsley chopped
• 1 garlic clove finely minced

Instructions

 

• Method
• Step 1: Prepare the Veal
• Pat veal shanks dry with paper towels. Season with salt and pepper.
• Lightly coat the veal in flour, shaking off any excess.
• Step 2: Brown the Veal
• Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.
• Sear the veal shanks on both sides until golden brown (about 3-4 minutes per side). Remove and set aside.
• Step 3: Prepare the Sauce Base
• In the same pan, sauté onion, carrot, and celery until softened (about 5-7 minutes).
• Add garlic and cook for another minute. Deglaze the pan with white wine, scraping up browned bits from the bottom. Reduce by half.
• Step 4: Braise the Veal
• Add broth, bay leaf, and thyme/rosemary to the pan. Bring to a simmer.
• Return veal shanks to the pan, ensuring they are partially submerged. Cover and cook on low heat for 1 hour, flipping halfway.
• Uncover and simmer for an additional 30 minutes to thicken the sauce.
• Step 5: Prepare the Gremolata (Optional)
• Combine lemon zest, parsley, and minced garlic in a small bowl.
• Step 6: Serve
• Place a veal shank on each plate. Spoon the sauce over the top.
• Sprinkle with gremolata and serve alongside risotto, polenta, or mashed potatoes.
• Variations and Tips
• Vegetarian Version: Substitute veal with thick slices of eggplant or cauliflower, and use vegetable broth.
• Gluten-Free Option: Use gluten-free flour for dredging.
• Additional Flavor: Include diced tomatoes or a splash of balsamic vinegar for a richer sauce.
• Storage: Leftovers can be refrigerated for up to 2 days or frozen for up to 1 month.

Keyword Braised veal

Ossobuco alla Milanese is a classic Italian dish hailing from Lombardy, particularly the vibrant city of Milan. This dish showcases slow-braised veal shanks cooked to tender perfection in a flavorful sauce of white wine, broth, and vegetables, often finished with a zesty gremolata, a garnish of parsley, garlic, and lemon zest. Traditionally served with Risotto alla Milanese, it embodies Italian comfort food at its finest. From my own personal experience, this recipe is perfect for beginners and seasoned cooks alike. Let me show you how I make this iconic dish, step by step.

What to Expect

The veal should be fork-tender and almost falling off the bone, with a rich and aromatic sauce enhanced by the gremolata’s bright citrusy notes. This dish is hearty, satisfying, and perfect for impressing guests.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 4
• Calories: ~850 per serving
• Cuisine: Italian
• Course: Main dish
• Cost of Ingredients: Moderate

Ingredients

For the Braised Veal

• 4 veal shanks (about 1-inch thick)
• ⅓ cup all-purpose flour
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cups beef or chicken broth
• ½ cup white wine
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 2 sprigs fresh thyme or rosemary
• Salt and pepper, to taste

For the Gremolata (Optional but Recommended)

• Zest of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1 garlic clove, finely minced
• >  Go get the must-have equipment and ingredients for creating a Savory  #Braised veal  now

Equipment Needed

• Large skillet or Dutch oven
• Kitchen string (optional for presentation)
• Sharp knife
• Cutting board
• >  Go get the must-have equipment and ingredients for creating a Savory  #Braised veal  now

Method

Step 1: Prepare the Veal

1. Pat veal shanks dry with paper towels. Season with salt and pepper.
2. Lightly coat the veal in flour, shaking off any excess.

Step 2: Brown the Veal

1. Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.
2. Sear the veal shanks on both sides until golden brown (about 3-4 minutes per side). Remove and set aside.

Step 3: Prepare the Sauce Base

1. In the same pan, sauté onion, carrot, and celery until softened (about 5-7 minutes).
2. Add garlic and cook for another minute. Deglaze the pan with white wine, scraping up browned bits from the bottom. Reduce by half.

Step 4: Braise the Veal

1. Add broth, bay leaf, and thyme/rosemary to the pan. Bring to a simmer.
2. Return veal shanks to the pan, ensuring they are partially submerged. Cover and cook on low heat for 1 hour, flipping halfway.
3. Uncover and simmer for an additional 30 minutes to thicken the sauce.

Step 5: Prepare the Gremolata (Optional)

1. Combine lemon zest, parsley, and minced garlic in a small bowl.

Step 6: Serve

1. Place a veal shank on each plate. Spoon the sauce over the top.
2. Sprinkle with gremolata and serve alongside risotto, polenta, or mashed potatoes.

Variations and Tips

• Vegetarian Version: Substitute veal with thick slices of eggplant or cauliflower, and use vegetable broth.
• Gluten-Free Option: Use gluten-free flour for dredging.
• Additional Flavor: Include diced tomatoes or a splash of balsamic vinegar for a richer sauce.
• Storage: Leftovers can be refrigerated for up to 2 days or frozen for up to 1 month.
• >  Go get the must-have equipment and ingredients for creating a Savory  #Braised veal  now

Nutritional Information Per Serving

• Calories: ~850
• Protein: ~45g
• Fat: ~55g
• Carbohydrates: ~15g

I hope this guide has made preparing Ossobuco alla Milanese seem a little less daunting! Have you tried it before, or do you have any questions? Please, be honest, and let me know in the comments below, I’d love to hear feedback from a real person like you. So please, leave your honest comment!