Lombard dish from the 19th century, the ossobuco (literally
Italian
Ossobuco alla Milanese
Ossobuco alla milanese with gremolata, traditional Italian recipe for braised beef shank.
- Italy
- Main course
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 35 g
- Carbohydrates 14 g
- Fat 22 g
Story behind the dish
Preparation
Ossobuco alla Milanese is a preparation from Italy with medium difficulty. Reserve about 140 minutes in total (20 for mise en place and preparation, 120 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 slices of bone-in beef shank.
- Have ready: Flour to flour.
- Have ready: 1 onion.
- Have ready: 1 carrot.
- Have ready: 1 stalk of celery.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Flour the shank slices and brown them in hot oil for…
Flour the shank slices and brown them in hot oil on both sides. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Remove the meat and in the same pot, sauté the onion.
Remove the meat and in the same pot sauté chopped onion, carrot and celery. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the meat again
Add the meat again, moisten it with white wine and let the alcohol evaporate. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the tomato and broth until covered.
Add the tomato and broth until covered, cover and cook over low heat for 1h30-2h until the meat is tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Prepare the gremolata by mixing lemon zest
Prepare the gremolata by mixing lemon zest, garlic and chopped parsley. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve the ossobuco sprinkled with the fresh gremolata just before…
Serve the ossobuco sprinkled with the fresh gremolata just before serving. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The marrow of the bone is a highly appreciated part, do not throw it away.
- Traditionally served with risotto alla milanese.
Variations
- Ossobuco in white (without tomato)
- Pork osso buco
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