Ossobuco alla Milanese

Ossobuco alla Milanese is a traditional Italian dish featuring braised veal shanks cooked slowly to perfection, resulting in a rich and flavorful sauce. Served with a vibrant gremolata, this high-protein meal is perfect for a hearty lunch.

Ingredients

• Veal shanks - 400 grams (2 pieces)
• Olive oil - 2 tablespoons
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Dry white wine - 150 ml
• Beef broth - 300 ml
• Tomato paste - 1 tablespoon
• Bay leaf - 1
• Fresh rosemary - 1 sprig
• Salt - to taste
• Black pepper - to taste
• Lemon zest - from 1 lemon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Heat olive oil in a large heavy-bottomed pot over medium heat.
2. Season the veal shanks with salt and black pepper, then sear them in the pot until browned on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add diced carrot, celery, and onion. Sauté until softened, about 5 minutes.
4. Add minced garlic and cook for an additional minute until fragrant.
5. Pour in the white wine and scrape the bottom of the pot to deglaze, allowing it to simmer for 2-3 minutes.
6. Stir in the beef broth, tomato paste, bay leaf, and rosemary. Bring to a gentle simmer.
7. Return the veal shanks to the pot, ensuring they are submerged in the liquid. Cover and reduce the heat to low.
8. Braised the veal for 1.5 to 2 hours, until the meat is tender and easily pulls away from the bone.
9. While the ossobuco is cooking, prepare the gremolata by mixing lemon zest and chopped parsley in a small bowl.
10. Once cooked, remove the ossobuco from the pot and let it rest for a few minutes. Serve topped with the gremolata.

Nutrition

• Calories: 570
• Protein: 50 g
• Carbs: 14 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 850 mg
• Cholesterol: 120 mg
• Total Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.6 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals, particularly from vegetables and herbs.

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