Ossobuco alla Milanese is a tasty Italian dish that features tender braised veal shanks, rich in flavor! �� Originating from Lombardy, it's a comforting meal often enjoyed with risotto. You'll season and brown the shanks, then simmer them slowly with mirepoix and a splash of white wine—sounds delicious, right? The secret is the gremolata on top, which adds fresh zest. So, why not try making this dish for your family? It's easier than it looks and brings a taste of Italy to your table. Curious about how to make it perfect? Stick around for more tips and tricks!

History

Ossobuco alla Milanese has its roots in Lombardy, Italy, where it emerged as a beloved dish in the late 19th century. This traditional dish features tender braised veal shanks, known for their flavorful sauce and rich bone marrow at the center.

Can you imagine how those slow-cooked meats melt in your mouth? Originally, ossobuco was a peasant dish, using less expensive cuts of meat that became delicious through careful cooking. The slow cooking technique mirrors the principles of low-and-slow barbecue, similar to how Traeger grills utilize versatile cooking methods to enhance flavors.

Pellegrino Artusi, a famous chef, featured it in his 1891 cookbook, helping to spread its popularity. Today, it's often served with Risotto alla Milanese, making for a truly special dining experience.

Isn't it amazing how a humble dish can capture hearts over generations?

Recipe

Ossobuco alla Milanese is a classic Italian dish that highlights the rich flavors of braised veal shanks. The name "ossobuco" translates to "bone with a hole," referencing the marrow-filled bone at the center of each shank, which adds a unique depth of flavor to the dish. This traditional Milanese recipe isn't only a comforting meal but also a culinary experience that brings together the vibrant tastes of saffron, fresh herbs, and savory mirepoix.

For those who enjoy outdoor cooking, using charcoal smokers can enhance the flavor profile of your dishes, offering a smoky richness that complements the veal beautifully.

To achieve the perfect ossobuco, the veal shanks are first dusted with flour and seared until golden brown, locking in their juices and creating a flavorful crust. The addition of a mirepoix of onion, carrot, and celery, along with the deglazing of the pan with dry white wine, builds a delicious sauce that perfectly complements the tender meat.

Traditionally served alongside saffron-infused Risotto alla Milanese and topped with gremolata, this dish is sure to impress at any dinner table.

Ingredients:

• 4 veal shanks (1 to 1.5 inches thick)
• Salt and pepper
• Flour (for dusting)
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 1 cup dry white wine
• 2 cups chicken stock
• 2 tablespoons tomato paste
• 1/4 teaspoon saffron threads (optional, for risotto)
• Gremolata (mix of parsley, lemon zest, and garlic, for garnish)

To prepare Ossobuco alla Milanese, begin by seasoning the veal shanks with salt and pepper, then dust them with flour, shaking off the excess. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

Add the veal shanks and brown them on all sides, approximately 10 minutes total. Remove the shanks from the pot and set them aside. In the same pot, add the diced onion, carrot, and celery, sautéing until softened, about 5 minutes.

Return the shanks to the pot, pour in the white wine to deglaze, scraping up any browned bits. Add the chicken stock and tomato paste, bring to a simmer, then cover and cook on low heat for about 3 hours, or until the meat is fork-tender.

When cooking ossobuco, it's important to keep an eye on the liquid levels; you may need to add more chicken stock if it reduces too much during the cooking process. Additionally, for the best flavor, allow the dish to rest for a few minutes before serving.

The gremolata adds a fresh and zesty contrast to the rich dish, so don't skip this vital garnish. Finally, consider pairing the ossobuco with a good quality dry white wine that you used for deglazing to elevate the dining experience.

Final Thoughts

How can a dish so simple deliver such profound flavors? Ossobuco alla Milanese is a perfect example of this culinary magic.

The tender Braised Veal Shanks, slow-cooked in chicken stock, white wine, and vegetables, transform into a rich delight over three hours. When paired with saffron-infused Risotto, it's a match made in heaven.

This dish can be complemented by other culinary techniques, such as those found in a Breville Smart Oven, which excels at achieving professional-level results at home.

Here are some key elements that elevate this dish:

1. Gremolata – Adds freshness with parsley, garlic, and lemon zest.
2. Marrow – Scooping it out makes for a luxurious taste.
3. Cooking Time – Slow braising guarantees tenderness.
4. Tradition – A dish rooted in Lombard cuisine.

Try it, and you'll see why it's beloved!