Ossobuco alla Milanese: the recipe for the traditional Milanese main course

How to prepare Milanese-style Ossobuco

Step 1

Place the shanks on a work surface and use kitchen scissors to score the edges in three or four places to prevent them from curling during cooking.1.

step 2

Lightly flour both sides, then tap off excess flour2.

step 3

Roughly chop the celery stick, carrot and onion and fry in a pan with a little oil and a knob of butter3.

Step 4

Arrange the floured shanks without overlapping them4.

Step 5

Cook over high heat for a few minutes to brown them on both sides5.

Step 6

At this point, mix with the white wine6and allow the alcohol to evaporate completely.

Step 7

Combine two ladles of boiling meat broth7.

Step 8

Cover and cook over very low heat for 30 minutes, then add the tomato paste8.

Step 9

Add another 2 to 3 ladles of stock, season with salt and pepper, then continue cooking with the lid on and over very low heat for an hour and a half, until the meat is tender and juicy and the bottom is well contained.9.

Step 10

Just before the end of cooking, prepare the gremolada for the final seasoning: mix the finely chopped parsley, the grated lemon peel and the salt10and a clove of garlic, peeled and finely chopped.

Step 11

Spread the gremolada over the meat11and bring the Osso Buco alla Milanese to the table while it is still piping hot.

Advice
Ossobuco Milanese can be combined with various other dishes. As tradition dictates, you can accompany it with a saffron risotto or the Parmigiana variant and then serve it as a rich and complete single dish ; alternatively, you can enjoy it with a side dish of fried peas, crispy baked potatoes, sautéed mushrooms or a portion of polenta. Once it is ready, you can keep it in the fridge for up to 1 day , closed in a special airtight container.