Name: Ossobuco alla Milanese recipe
Ingredients: 4 veal shanks, sliced for ossobuco;1 dash all-purpose flour;1 tablespoon butter, or to taste;1 tablespoon olive oil, or to taste;1 tablespoon chopped onion;1 tablespoon chopped carrot;½ cup white wine;1 tablespoon tomato puree;salt and ground black pepper to taste;1 cup beef stock;¼ cup chopped fresh parsley;½ lemon, zested

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Ingredients

4 veal shanks, sliced for ossobuco 1 dash all-purpose flour 1 tablespoon butter, or to taste 1 tablespoon olive oil, or to taste 1 tablespoon chopped onion 1 tablespoon chopped carrot ½ cup white wine 1 tablespoon tomato puree salt and ground black pepper to taste 1 cup beef stock ¼ cup chopped fresh parsley ½ lemon, zested

Nutrition Info

475.7 calories carbohydrate: 2.7 g cholesterol: 253.8 mg fat: 18.9 g fiber: 0.5 g protein: 63.9 g saturatedFat: 6.5 g servingSize: - sodium: 286.6 mg sugar: 1.5 g transFat: : - unsaturatedFat: : -

Directions

Slit the skin around the veal shanks in 2 or 3 places so that slices do not curl when cooked. Dust veal shanks with flour.
Heat butter and olive oil in a large skillet over medium heat. Add onion and carrot, cook and stir until softened, about 5 minutes. Add veal shanks, cook until browned, 3 to 5 minutes per side. Pour in white wine and simmer until reduced, about 5 minutes.
Stir tomato puree, salt, and pepper into the skillet. Pour in beef stock gradually, stirring between each addition. Reduce heat to medium-low, cover, and cook, turning veal shanks occasionally, until tender, about 55 minutes.
Mix parsley and lemon zest together in a small bowl. Stir into the skillet. Cook until flavors combine, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

Ossobuco is one of the signature dishes of Milanese cuisine. Veal shanks are cut crosswise to reveal the marrow, a cut often just referred to as 'ossobucco'. The dish is finished with a gremolata, which is a mix of chopped parsley and lemon zest. In Milan, ossobucco is typically served with a saffron risotto.

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