Ossobuco alla milanese – Lombard Recipe

This classic dish from Milan, whose name means “bone with a hole”, is traditionally served with risotto or polenta, but can also be accompanied by pasta. Tomatoes, it should be noted, began to be incorporated into the sauce as of the 1850s.

Ingredients for 6 servings

  • 6 nice veal shanks (around 250 g each)
  • 60 g butter
  • 1 glass of white wine
  • 1/2 lemon zest
  • 1/2 clove garlic
  • 2 sage leaves
  • 1 branch rosemary
  • 30 g parsley
  • 0.25 litre beef or veal broth
  • Flour, as needed
  • Salt, pepper
 
Roll the veal shanks in flour. Heat half the butter in a large casserole, then brown the shanks.
Sprinkle generously with the white wine. Let the wine evaporate.
Season, as desired, with salt and pepper.
Cover and cook over low heat, turning the shanks occasionally. Add broth as necessary.
Meanwhile, cut the garlic, parsley, lemon zest, sage and rosemary into thin strips or pieces. Add to the veal shanks in the casserole, along with the remaining butter, just prior to serving.


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