Ossobuco Milanese with Gremolata
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Servings
4
This recipe is a slow cooked ossobucco, so we recommend beginning preparations the day before you plan to serve it. The meat tastes best when it has a long time to simmer in the sauce and become thick and fragrant, and your patience will taste worthwhile in every bite!
Ossobuco - from the Italian "osso buco" meaning "hole of the bone" - is a well-known regional dish from Piedmont and Lombardy. In Italy's capital Milan, they prepare a dish known as "Ossobuco alla milanese" which has inspired our recipe.
The name osso buco refers to the hole in the middle of the bone, where the marrow sits. The marrow is essential ingredient an ossobuco dish to achieve the right taste.
Gremolata is a sauce often served with ossobuco. It is a slightly acidic herb mixture with lemon peel, parsley and garlic that adds brightness and balance to the rich ossobuco.
This dish can be served with risotto, polenta, mashed potatoes or even just a simple fresh bread on the side.
Ingredients
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4 slices veal shank
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½-1 cup flour, seasoned with salt and pepper
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3 tablespoons Organic extra virgin olive oil
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1 small carrot, diced
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1 stalk celery, thinly sliced
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1 onion, small diced
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2 cloves garlic, roughly chopped
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1 cup dry white wine
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1 jar Pomodoro sauce
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1-1½ cup vegetable broth
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2 bay leaves
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2 organic lemons, with the peels finely chopped
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1 bunch parsley, finely chopped
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3 cloves garlic, very finely chopped
Gremolata
Directions
Coat the sliced meat in flour seasoned with salt and pepper. Shake any excess flour off.
In a large cast iron pan, sear the meat in extra virgin olive oil on all sides and place them on a plate.
Reduce the heat slightly and add the “odori”: carrot, celery, onion and garlic. Sauté and continually scraping the bottom of the pan to release some of the flavors of the meat into the vegetables. Continue until the vegetables have softened slightly.
Add the meat back into the pan, along with the wine, pomodoro sauce, broth and bay leaves.
Put a lid on the pot and leave it on a simmer for a few hours. Turn the meat at regular intervals and check each time to see if it is tender. Be mindful to not let anything get stuck on the bottom of the pan. Add extra broth or a splash of wine if it feels like the dish needs some additional liquid.
Once the meat is tender and at its desired temperature, remove the dish from heat and let it cool. Put it in the refrigerator until the next day. This helps the flavors settle into every bite.
When you are ready to eat, heat up the ossobuco on the stove. Serve with a starchy side of your choice and top with gremolata.
Gremolata
Peel off the lemon peel with a potato peeler.
Finely chop the lemon peels, garlic and parsley. Combine all three in a ramekin or bowl.
