Veal Shank "Ossobuco" Milanese

Veal Shank "Ossobuco" Milanese

Veal shanks, with bone and marrow, braised in broth 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.

4 servings
Preparation 20 min
Cooking 1 h 40 min

450 calories per 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 canned tomatoes (diced)   130 g
2/3 cup beef broth   170 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1/3 cup Italian parsley, fresh, chopped   28 g
2 cloves garlic, minced    
2 tsp lemon zest, grated   3/4 lemon

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. 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.

Remarks

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

Nutrition Facts

per 1 serving (300g)

Amount

% DV*

* DV = Daily Value

Calories

450

Fat

16 g

24 %

Saturated 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

Protein

63 g

Vitamin A

15 %

Vitamin C

25 %

Calcium

8 %

Iron

25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 1 serving
Grain Products: ¼ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: servings

More info

Claims

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

More info


This recipe is in the following categories: Veal | Main courses/Entrées | Halal | High Iron | High Vitamin D | Braise/Stew | Christmas | Thanksgiving | Valentine's Day | Italian

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