Description
Ossobuco is one of the signature dishes of Milanese cuisine. Veal shanks are cut crosswise to reveal the marrow, a cut often just referred to as ‘ossobucco’. The dish is finished with a gremolata, which is a mix of chopped parsley and lemon zest. In Milan, ossobucco is typically served with a saffron risotto.
Ingredients
- 4 veal shanks, sliced for ossobuco
- 1 dash all-purpose flour
- 1 tablespoon butter, or to taste
- 1 tablespoon olive oil, or to taste
- 1 tablespoon chopped onion
- 1 tablespoon chopped carrot
- ½ cup white wine
- 1 tablespoon tomato puree
- salt and ground black pepper to taste
- 1 cup beef stock
- ¼ cup chopped fresh parsley
- ½ lemon, zested
Prep Time: 15 mins
Cook Time: 1 hr 13 mins
Total Time: 1 hr 28 mins
Servings: 4