This is a true Milanese Ossobuco made without tomatoes, very similar to the dishes I enjoyed while we were living in Milano for eight years. Ossobuco is made with cross cut veal shanks, and when buying your veal for this dish, ask your butcher for some nice meaty shanks that are all pretty equal in size. I like to add finely chopped rehydrated dried porcini mushrooms to give the recipe an extra depth of flavor, and if you like, you could even add some sautéed fresh mushrooms into the pot as well although mushrooms were not commonly used. This is a dish I have made many, many times over the years when entertain, as it can be assembled early in the day and then popped into the oven for a couple of hours before you dine. Once the dish is prepped and in the pot, it really takes care of itself, slowly braising the meat in the sauce until it becomes so tender it falls right off the bone. I usually serve this veal dish with Risotto Milanese, a saffron flavored rice dish, keeping the dish traditional to its Northern Italian origin.
Deborah Mele 2011
Yield: Serves 6
Prep Time: 20 mins
Cook Time: 2 1/2 hrs
A traditional Milanese dish made with slow braised veal shanks that is usually served with Risotto Milanese.
6 Crosscut Veal Shanks (2 Inch Thick)
1/2 Cup All-Purpose Flour
Salt & Pepper
3 Tablespoons Butter
2 Tablespoons Olive Oil
1 (30 Gram) Package Dry Porcini Mushrooms
1 Small Onion, Finely Chopped
2 Stalks Of Celery, Finely Chopped
2 Cloves Of Garlic, Minced
2 Carrots, Finely Chopped
1/2 Bottle Dry White Wine
1 Cup Veal Or Beef Stock
Finely Grated Zest Of 2 Lemons
2 Cloves Garlic Finely Minced
6 Tablespoons Fresh, Chopped Parsley
Preheat the oven to 325 degrees F.
Dust each shank with flour, salt and pepper.
In a large oven proof pan, melt the butter with the oil, and brown the shanks well on both sides.
Remove to a separate plate and pour off any fat.
Rehydrate the porcini mushrooms in a cup of warm water for 30 minutes.
Drain, retaining the mushroom liquid, and finely chop the mushrooms and set aside.
Strain the mushroom liquid through a fine sieve, and measure out 1/2 cup, then set aside
Add the vegetables to the pan, and sauté the vegetables until tender.
Add the wine, scrape up any brown bits on the bottom, bring to a boil and reduce.
Add the beef broth and mushroom liquid and heat.
Return the shanks to the pan, cover and place in the oven for at least 2 hours, or until the meat begins to fall off the bones.
Mix together the gremolata topping, and serve one shank per person with some sauce ladled on top.
Sprinkle with the gremolata topping and serve with Risotto Milanese alongside.
Note: If the sauce is not thick, carefully remove the veal shanks to a warm dish and return the pan to the stove top over high heat. Cook until the sauce has thickened. Just before serving, return the veal shanks to the pan to rewarm.