Ossobuco alla Milanese is a classic Italian dish that'll transport you straight to the heart of Milan's culinary heritage! Dating back to the 18th century, this hearty masterpiece features succulent veal shanks braised to perfection in a savory broth. The tender meat falls off the bone, melting in your mouth, while the rich flavors mingle with aromatic veggies like onions, carrots, and celery. Serve it over a bed of creamy polenta or risotto, and you've got a true taste of Milan's time-honored traditions. Want to learn the secrets behind this iconic dish? Just keep reading!
Key Takeaways
- Ossobuco Alla Milanese is an iconic Italian dish originating from Milan, featuring slow-braised veal shanks in a rich, flavorful broth.
- The dish's name refers to the marrow-filled bone at the center of the veal shank, a signature element.
- Ossobuco is celebrated as a cherished part of Milanese culinary heritage, representing the heart of the region's cuisine.
- The dish combines simple ingredients like veal, vegetables, and white wine with sophisticated cooking techniques like searing and braising.
- Ossobuco is traditionally served over creamy polenta or risotto alla Milanese, offering a harmonious balance of textures and flavors.
History
The origins of ossobuco alla Milanese can be traced back to the 18th century in the city of Milan, where it emerged as a beloved regional dish.
You'll be amazed to learn that this hearty braised veal shank was initially considered peasant food, enjoyed by the working-class folks of Milan. But over time, its rich, flavorful goodness won the hearts of both the common folk and the aristocracy alike.
Ossobuco's name comes from the Italian words "osso" meaning "bone" and "buco" meaning "hole," referring to the large marrow-filled bone at the center of the dish.
This delectable dish became a source of pride for Milanese cooks, who perfected the recipe, slow-simmering the veal in a savory broth to achieve that signature melt-in-your-mouth texture.
Today, ossobuco alla Milanese remains a cherished part of the city's culinary heritage, a true taste of Milan's vibrant history.
Recipe
Ossobuco Alla Milanese is a classic Italian dish that originated in Milan, Italy. It features tender veal shanks braised in a flavorful broth, creating a rich and hearty meal. Another popular Italian dish is carpaccio, a thinly sliced raw meat or fish dish typically served as an appetizer. Unlike ossobuco, carpaccio is known for its delicate and fresh flavors, often accompanied by a drizzle of olive oil, lemon juice, and capers. Both ossobuco and carpaccio dishes showcase the diverse and delicious flavors of Italian cuisine.
The traditional method of preparation involves searing the veal shanks until they develop a golden-brown crust, then slowly simmering them in a mixture of white wine, broth, and aromatic vegetables. This process allows the connective tissues to break down, resulting in a fork-tender texture that practically falls off the bone.
- 4 veal shanks, about 1-inch thick
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dry white wine
- 2 cups beef or chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Dredge the veal shanks in the flour, shaking off any excess. Sear the shanks in the hot oil until they're golden brown on all sides, about 3-4 minutes per side. Remove the shanks from the pot and set aside.
Add the onion, carrots, celery, and garlic to the pot. Sauté the vegetables until they're softened and lightly caramelized, about 8-10 minutes. Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half, about 2-3 minutes.
Return the seared veal shanks to the pot and pour in the broth. Add the bay leaf and thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the veal is fork-tender and falling off the bone.
For optimal flavor, serve the ossobuco with the accompanying sauce spooned over the top. Traditionally, it's served with risotto alla Milanese, which is a vibrant saffron-infused rice dish. Remember to remove the bay leaf before serving, and season with salt and pepper to taste.
Cooking Steps
First, you'll need to season the ossobuco with salt and pepper.
Next, brown the meat in a hot pan to get a nice sear on the outside.
Then, it's time to braise the ossobuco in a rich broth until the meat is tender and falling off the bone.
Don't forget to add in some veggies like carrots and celery to make it extra flavorful.
Step 1. Season the Ossobuco
With the meat prepared, it's time to season the ossobuco! Get ready to add some fantastic flavors. First, sprinkle a generous pinch of salt and freshly ground black pepper all over the meat. This will help bring out the natural richness of the veal.
Next, take some fresh rosemary and thyme and gently rub them into the meat. The aromatic herbs will infuse the ossobuco with an incredible fragrance.
Don't forget the garlic! Peel a few cloves and give them a good smash with the side of your knife. Toss the crushed garlic right on top of the seasoned meat. As the ossobuco cooks, the garlic will melt into the sauce, adding a savory depth of flavor.
Now that your ossobuco is perfectly seasoned, it's time to get it sizzling in the pan! The anticipation is building – can you almost smell those incredible aromas wafting through the kitchen?
Step 2. Brown the Meat
To get that perfect sear on the ossobuco, you'll want to work in batches.
Heat a large, heavy-bottomed pan over medium-high heat and add a generous drizzle of olive oil. Once the oil is shimmering, gently place the seasoned veal shanks in the pan, making sure not to overcrowd them.
Let them sizzle and brown on one side, about 3-4 minutes. Resist the urge to move them around too much – you want to achieve a nice, caramelized crust.
Flip the shanks and brown the other side, another 3-4 minutes. Transfer the browned shanks to a plate, and repeat with the remaining batches, adding more oil as needed.
This step is crucial for building deep, savory flavors in your ossobuco. The rich, golden-brown exterior will contrast beautifully with the tender, juicy meat inside.
Get ready for the aromas to fill your kitchen!
Step 3. Braise the Ossobuco in Broth
Now that you've achieved that gorgeous sear on the veal shanks, it's time to braise them in a rich, flavorful broth.
Pour in just enough beef or chicken broth to cover the shanks, then add a few aromatic veggies like carrots, celery, and onions. A splash of white wine will also enhance the flavor.
Cover the pot and let the shanks simmer gently for 1-2 hours, until the meat is incredibly tender and falling off the bone.
Midway through the braising, give the shanks a gentle stir, and add more broth if needed to keep them submerged.
The long, slow cooking process will transform the tough cuts into melt-in-your-mouth perfection.
Once the meat is fork-tender, you're ready for the next step – garnishing your ossobuco with gremolata, a vibrant topping of chopped parsley, lemon zest, and garlic.
Get ready for the mouthwatering finale of this classic Milanese dish!
Step 4. Add Vegetables
Tossing in the aromatic vegetables brings a depth of flavor and balance to the braising liquid. You'll want to add diced carrots, onions, and celery – the classic Italian soffritto trio. Their sweet and savory notes will mingle with the rich beef and wine, creating a symphony of flavors.
Don't forget to include a few garlic cloves, too. Their pungent aroma will permeate the dish, elevating the overall taste.
Once the vegetables are in the pot, give everything a good stir to coat them in the flavorful broth. Let them simmer together for about 15 minutes, allowing the flavors to meld and the vegetables to become tender.
You'll know they're ready when the kitchen is filled with the most tantalizing aromas. Now, the stage is set for the ossobuco to reach its full potential. Get ready for a mouthwatering masterpiece!
Step 5. Serve Over Creamy Polenta
The perfect accompaniment to the rich and tender ossobuco is a creamy, comforting polenta. You'll want to make a batch of this savory porridge to serve alongside your delicious braised meat.
Start by bringing 4 cups of chicken or vegetable broth to a boil in a large saucepan. Slowly whisk in 1 cup of polenta, stirring constantly to prevent lumps. Reduce the heat to low and continue cooking, stirring occasionally, until the polenta thickens, about 20 minutes.
For an extra indulgent touch, stir in a handful of Parmesan cheese and a knob of butter. The creamy, cheesy polenta provides the perfect base to soak up the rich ossobuco sauce.
Serve the ossobuco over generous portions of the warm, comforting polenta, allowing the flavors to mingle and delight your senses. This classic Italian pairing is sure to satisfy and nourish your family on a chilly evening.
Final Thoughts
After exploring the rich history and tantalizing flavors of Ossobuco alla Milanese, it's time to reflect on the dish's lasting impact.
This iconic Italian delicacy has captured the hearts and taste buds of food enthusiasts around the world. The melt-in-your-mouth braised veal shanks, simmered in a savory broth and served over creamy polenta, create a symphony of textures and flavors that truly satisfy.
What makes Ossobuco so special? It's the perfect marriage of simplicity and sophistication.
The straightforward ingredients and time-honored cooking techniques allow the natural flavors to shine. Yet, the dish's complexity and depth of flavor make it a true culinary masterpiece.
Whether enjoyed on a cozy family night or as part of a grand celebration, Ossobuco alla Milanese is sure to leave a lasting impression.
As you savor the last bite, you'll be transported to the bustling streets of Milan, where this beloved dish was born.
Buon appetito!
Frequently Asked Questions
What Type of Meat Is Typically Used for Ossobuco Alla Milanese?
For ossobuco alla Milanese, you'll typically use veal shanks. This tough, flavorful cut comes from the lower leg of a young calf and is perfect for the slow-braised dish.
Can Ossobuco Alla Milanese Be Made in Advance?
Yes, you can make ossobuco alla milanese in advance. The dish can be prepared a day or two ahead and reheated before serving, allowing the flavors to develop and meld together even more.
What Is the Best Wine Pairing for Ossobuco Alla Milanese?
For this dish, you'll want a bold red wine that can stand up to the rich flavors. Consider a Barolo, Barbaresco, or Chianti. The tannins and acidity will complement the tender braised meat perfectly.
How Can the Cooking Time Be Reduced for Ossobuco Alla Milanese?
To reduce the cooking time for this dish, consider using a pressure cooker or Instant Pot. These appliances can significantly shorten the braising process while still resulting in tender, flavorful meat.
Can Ossobuco Alla Milanese Be Made in a Slow Cooker?
You can definitely make ossobuco in a slow cooker. The slow, gentle cooking method will tenderize the meat and infuse it with the aromatic flavors of the sauce over several hours, making it a hands-off preparation.
Étienne is our French cuisine specialist who is passionate about elegant, timeless dishes. From rich coq au vin to delicate pastries, Étienne brings the sophistication of French cooking to Cook if Ya, helping you recreate the essence of France in your kitchen.
