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#Braised veal #Braised Veal (Ossobuco alla Milanese) Recipe Guide #Introduction

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