Beef Ossobuco Alla Milanese

This classic Ossobuco recipe features tender veal shanks simmered in a rich sauce of wine, stock, and aromatic vegetables. After searing the veal, onions, celery, carrots, and garlic are sautéed in butter, then combined with thyme, bay leaf, and tomato purée. The dish is finished with a gremolata of parsley, garlic, and lemon zest for a fresh burst of flavour. Serve with saffron risotto, creamy polenta, or crusty bread for a comforting Italian meal.

Time to prepare: 2 hr

Ingredients

  • 4 Pieces Cross cut Beef Shin
  • Olive Oil
  • 3 Tablespoon Tomato Puree
  • 10g Porchini Mushrooms
  • 1 can Chicken Stock
  • 1 Garlic Glove
  • 1 Tablespoon Dijon Mustard
  • Plain Flour
  • 2 Diced Onions
  • 2 Celery Sticks
  • 1 Large Carrot
  • 750ml White Wine
  • Salt & Pepper
  • 2 Bay Leaves
  • 2 Sprigs Thyme
  • 50g Salted Butter
  • 1/2 Bunch Parsley
  • 1 Lemon

Method

1.Place a heavy-based saucepan over a high heat and add a splash of oil. Dust the pieces of veal in seasoned flour and fry until nicely browned on both sides. Remove from the pan and set aside.

2.Turn the heat down and add a butter with the onion, celery, carrot and garlic. Season with salt and sauté until softened.

3.Add the thyme, bay leaf and tomato purée and stir for a further 5 minutes.

4.Return the meat to the pan and pour in the wine. Reduce by a third then add the hot stock, mustard and dried mushrooms. Simmer for 2 hours, or until the meat is tender.

5.To make the gremolata, finely chop the parsley and place in a bowl. Add the garlic and lemon zest and mix together and season.

6.To serve, sprinkle the gremolata over the ossobuco. This dish is traditionally eaten with saffron risotto, but you could also have it with creamy polenta or crusty bread.