Italiaans
Ossobuco alla Milanese
Atelier Culinaire Blanc
Ingredients
4 s
- 4 thick-cut veal shanks (about 350 g each), tied with kitchen twine
- Plain flour for dusting
- 4 tbsp olive oil
- 1 large white onion, 2 carrots, 2 celery stalks - all finely diced
- 4 garlic cloves, minced
- 250 ml dry white wine
- 400 g canned plum tomatoes, crushed
- 500 ml veal or chicken stock
- 1 tsp fresh thyme, 1 bay leaf, salt and pepper
Gremolata: zest of 1 lemon, 1 garlic clove grated, 3 tbsp flat-leaf parsley finely chopped
Preparation
- Preheat oven to 160°C. Pat shanks dry; season. Dust lightly in flour.
- Heat olive oil in a large Dutch oven over high heat. Sear shanks 3-4 minutes per side until deep golden. Remove.
- Cook soffritto (onion, carrot, celery) over medium heat until softened, about 8 minutes. Add garlic; cook 1 minute.
- Deglaze with white wine; reduce by half. Add tomatoes, stock, thyme, and bay leaf. Nestle shanks back in.
- Cover and braise in the oven for 1 h 45 min - 2 hours, turning once, until pull-apart tender.
- Mix gremolata ingredients together.
- Serve with saffron risotto or creamy polenta, spooning sauce over. Scatter gremolata generously on top.