Ossobucco alla Milanese (Braised Veal Shanks) is a classic Italian dish that brings warmth and comfort to any dinner table. This rich and flavorful meal showcases the tender veal shanks braised in a fragrant broth, making it perfect for special occasions or a cozy family dinner. The slow cooking process ensures that the meat becomes incredibly tender while absorbing all the wonderful flavors from the vegetables and herbs. Served traditionally over creamy risotto or polenta, this dish is sure to impress your guests and leave them wanting more.
Ingredient
To create authentic Ossobucco alla Milanese, gather the following core ingredients:
– Veal shanks: 4 pieces, each about 1.5 to 2 inches thick. Choose well-marbled shanks for maximum flavor and tenderness.
– Olive oil: 2 tablespoons. This will be used for browning the meat and sautéing the vegetables.
– Butter: 2 tablespoons. Adding butter gives richness to the dish.
– Onion: 1 medium, finely chopped. Onions provide a sweet base flavor when cooked down.
– Carrot: 1 medium, finely chopped. Carrots add natural sweetness and color to the dish.
– Celery: 1 stalk, finely chopped. Celery contributes depth to the overall flavor profile.
– Garlic: 3 cloves, minced. Fresh garlic adds aromatic notes that enhance the dish’s complexity.
– White wine: 1 cup. A dry white wine complements the flavors of veal beautifully.
– Beef broth: 2 cups. Homemade or high-quality store-bought broth works best for robust flavor.
– Bay leaves: 2 leaves for added herbal notes during cooking.
– Fresh thyme: 1 teaspoon, chopped. Thyme brings an earthy flavor that pairs well with veal.
– Salt and pepper: to taste for seasoning.
These ingredients come together to create a comforting and hearty meal that is perfect for sharing with loved ones.
Instructions
To prepare Ossobucco alla Milanese, follow these step-by-step instructions:
1. **Prepare the Veal Shanks**: Season each veal shank generously with salt and pepper on both sides.
2. **Sear the Meat**: In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Once hot, add the veal shanks and sear until browned on all sides, about 8 minutes per side. Remove them from the pot and set aside.
3. **Sauté Vegetables**: In the same pot, add butter along with chopped onion, carrot, celery, and minced garlic. Sauté until vegetables are softened and fragrant, about 5 minutes.
4. **Deglaze with Wine**: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow it to simmer for about 3 minutes until reduced slightly.
5. **Add Broth and Herbs**: Return the seared veal shanks to the pot along with beef broth, bay leaves, and fresh thyme.
6. **Braise**: Bring everything to a gentle simmer then cover the pot with a lid. Reduce heat to low and let it braise for approximately 2 hours or until veal is fork-tender.
7. **Check Seasoning**: After braising is complete, taste and adjust seasoning with additional salt and pepper if necessary.
8. **Serve**: Remove bay leaves before serving your Ossobucco alla Milanese hot over creamy risotto or polenta for an authentic Italian experience.
This recipe captures traditional flavors while being straightforward enough for home cooks of all skill levels to master! Enjoy this delightful meal with family or friends as you savor every bite of this Italian masterpiece!
Tips and tricks
To perfect your Ossobucco alla Milanese, consider these helpful tips. Start by selecting high-quality veal shanks. The meat should have a good amount of marbling to achieve tenderness during cooking. Searing the meat is crucial; it creates a delicious crust that adds flavor to the dish. Use a heavy-bottomed pot or Dutch oven for even heat distribution.
When adding vegetables, make sure to chop them uniformly so they cook evenly. Incorporating white wine will provide acidity and depth to the sauce. Lastly, do not rush the braising process. Low and slow cooking will yield tender, flavorful veal shanks that melt in your mouth.
FAQs
What is Ossobucco alla Milanese?
Ossobucco alla Milanese is a traditional Italian dish made with braised veal shanks, typically cooked slowly with vegetables, broth, and white wine. The name “ossobucco” means “bone with a hole,” referring to the marrow-filled bone at the center of the shank. This dish is often served with gremolata, a mix of lemon zest, garlic, and parsley, which adds freshness and brightness to the rich flavors.
How do I serve Ossobucco alla Milanese?
To serve Ossobucco alla Milanese, place a hearty portion of the braised veal on each plate along with the accompanying sauce and vegetables. It pairs beautifully with risotto or polenta, which soak up the delicious sauce. For added flavor and presentation, sprinkle fresh gremolata on top before serving. This dish makes an excellent choice for special occasions or family gatherings.
Can I make Ossobucco alla Milanese in advance?
Yes! Ossobucco alla Milanese actually tastes better when made ahead of time. Braising allows flavors to develop and meld together over time. After cooking, let it cool completely before storing in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop before serving. If you want to freeze it, ensure it’s well-wrapped to maintain its quality.
Ossobucco alla Milanese offers a rich combination of flavors that can impress anyone at your dinner table. This recipe requires some time and patience but rewards you with tender veal shanks bathed in a savory sauce that’s perfect for any occasion. Pair it with your favorite side dishes for a complete meal that everyone will enjoy.