Winter in Italy is a time of shorter days, crisp air, and beautiful, snowy landscapes. It’s also the perfect time to enjoy hearty, comforting meals that warm you from the inside out. Today, I want to transport you to the northern region of Lombardy, where winter fare is characterized by robust flavors, hearty ingredients, and soul-warming dishes. One such winter favorite is the iconic “Ossobuco alla Milanese” or Milanese Braised Veal Shanks.
I remember my first encounter with Ossobuco like it was yesterday. I was in the vibrant city of Milan during the winter fashion week. After a day full of runway shows and designer appointments, I was ready to unwind and immerse myself in the local food scene. So, I found my way to a quaint, family-run trattoria in the heart of the city.
As soon as I walked in, I was greeted by the rich, mouthwatering aroma of slow-cooked meat and a warm, inviting ambiance. The chef recommended the Ossobuco, a specialty of the house. Braised veal shanks, slowly simmered in a rich tomato and vegetable sauce, and served with a traditional gremolata and saffron risotto – it was comfort food at its finest!
Now, I’m excited to share this warming winter recipe with you. So, put on your favorite winter sweater, pour yourself a glass of robust Italian red wine, and let’s get cooking!
Ossobuco alla Milanese (Milanese Braised Veal Shanks)
Ingredients
- 4 veal shanks about 1.5kg total
- 1 cup flour for dredging
- 4 tbsp olive oil
- 2 onions finely chopped
- 2 carrots finely chopped
- 2 celery talks finely chopped
- 4 cloves of garlic minced
- 125 ml white wine
- 1 can chopped tomatoes 400g
- 250 ml beef broth
- salt and pepper
- fresh rosemary for garnish
Gremolata
- zest of 1 lemon
- 1 clove of garlic minced
- 2 tbsp freshly chopped parsley
Instructions
- Season the veal shanks with salt and pepper, then dredge them in flour, shaking off any excess.
- In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the veal shanks and brown them on all sides. Once browned, remove the shanks from the pot and set them aside.
- In the same pot, add the onions, carrots, celery, and garlic, and cook until softened.
- Return the veal shanks to the pot. Add the wine and let it simmer until reduced by half. Then add the chopped tomatoes and beef broth, and bring the mixture to a simmer.
- Cover the pot, reduce the heat to low, and let it simmer for about 2-3 hours, or until the veal is tender and the sauce is thick and flavorful.
- In the meantime, make the gremolata by mixing together the lemon zest, garlic, and parsley.
- Once the ossobuco is ready, serve it with a sprinkle of the fresh gremolata and a side of risotto or polenta. Garnish with freshly chopped parsley.