Veal Shank "Ossobuco" Milanese

8 Reviews
100% would make this recipe again

Veal shanks, with bone and marrow, braised in white wine and tomatoes.

This classic Italian recipe, aptly named «bone with a hole», includes «gremolata» [pr. greh-moh-LAH-tah], a garnish consisting of minced parsley, lemon zest, and garlic. The garnish adds a fresh, sprightly flavour to the dish.

This recipe is incompatible with your food profile

Preparation : 20 min Cooking : 1 h 40 min
450 calories/serving

Ingredients

1 onions, finely chopped 200 g
2 cloves garlic, minced
4 slices of veal shank, 3 cm thick, center cut 1.8 kg
2 tbsp white flour (all purpose) 16 g
2 tbsp butter, unsalted 28 g
1 tbsp olive oil 15 mL
1/2 cup white wine 125 mL
1/2 cup canned tomatoes (diced) 130 g
2/3 cup beef broth 170 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/3 cup Italian parsley, fresh, chopped 28 g
2 cloves garlic, minced
2 tsp lemon zest, grated 4 lemons

Before you start

Choose meaty, cross-cut veal shanks, about 3 cm thick, preferably from milk-fed veal if it is available.

Two skillets are needed if cooking more than 4 shanks.

Method

  1. Finely chop the onion and mince the garlic. Set aside. Pat the shanks dry. Make a few shallow cuts around the outside edge to avoid curling during cooking. (If you wish, you may tie each piece with a string around the outer circumference to keep it together better during cooking). Dredge the shanks in the flour shaking off any excess.
  2. Heat the butter and oil in a heavy skillet over moderately high heat until hot but not smoking. Brown the shanks on all sides, about 10 min, then transfer them to a plate.

  3. Add the onion and garlic to the skillet, then sauté 2-3 min until they become translucent. Deglaze with the wine while scraping up any brown bits using a wooden spoon. Let the liquid evaporate until the mixture is almost dry. Add the diced tomatoes, cook 5 min with occasional stirring, then put the veal shanks back into the skillet. Season with salt and pepper.
  4. Cover and cook over low heat until the meat is very tender and falls off the bone, about 1 h 40 min or longer, turning the shanks once. In order to keep the environment moist, occasionally add a few tablespoons of warm broth. (Heat the broth in a small saucepan on the stove or in a microwave oven and keep it warm while cooking the shanks). Adjust the seasoning.
  5. When almost ready to serve, prepare the gremolata: Finely chop the parsley, mince the garlic, and grate the zest. Put them in a small bowl, then mix well. Sprinkle the gremolata on top of the shanks, then serve.

Observations

Veal shanks can be braised 2 days ahead and reheated for about 30 min in a 175ºC/350ºF oven, while cooking the risotto Milanese, which is traditionally served with this dish.

Nutrition Facts Table

per 1 serving (300 g)

Amount

% Daily Value

Calories

450

Fat

16 g

24 %

Saturated 5.5 g
+ Trans 0.2 g

28 %

Cholesterol

280 mg

Sodium

300 mg

13 %

Carbohydrate

10 g

3 %

Fibre

1 g

6 %

Sugars

3 g

Net Carbs

9 g

Protein

63 g

Vitamin A

14 %

Vitamin C

25 %

Calcium

8 %

Iron

24 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin D, Vitamin K, Zinc
Good source of  :
Iron
Source of  :
Calcium, Copper, Manganese, Vitamin A, Vitamin B1, Vitamin C, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 1
Meat and Alternatives 7 ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

8 Reviews (8 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.