Veal slices cut from the leg, slowly cooked in wine and herbs form the basis for this rich and tasty dish from Milan. The secret to this dish is a garnish of fresh parsley, grated lemon peel, and garlic called gremolada. It’s added at the end and gives the dish a light, fresh taste.
It only takes a few minutes to prepare the ingredients and then just let it cook on its own for about one hour.
Helpful Hints:
- Veal shanks cut for osso buco can be found in the meat case in many supermarkets. Or ask the butcher to cut 2-inch slices from the hind shank of the veal. It is meatier and more tender than the front shank.
- Broccoli or broccolini can be used instead of broccoli rabe.
- This can be made ahead and rewarmed.
Osso Buco alle Milanese (Braised Veal Shanks)
Yield 2 servings. Recipe by Linda Gassenheimer
1 tablespoon flour
Salt and freshly ground black pepper
11/2 pounds veal shanks (visible fat removed)
3/4 pound red potato
4 teaspoons olive oil
1/4 cup coarsely chopped carrots
1/4 cup coarsely chopped onion
1 cup sliced celery
1 cup dry white wine
1 cup fat-free, low-sodium chicken broth*
1/4 pound broccoli rabe (large leaves removed)
For gremolada:
1 tablespoon chopped parsley
1/2 tablespoon grated lemon rind (zest)
4 medium garlic cloves, crushed
Place flour on a plate and season with salt and pepper to taste. Dip the veal shanks into the flour making sure all sides are coated. Wash potatoes — do not peel — and cut into 1-inch pieces. Heat the oil in a skillet just large enough to hold the veal in one layer over medium-high heat. Add the veal and brown 2 minutes. Turn veal over and add the carrots, onion, celery and potatoes. Cook 2 minutes. Add the wine and broth. Bring to a simmer, cover, and simmer 50 minutes. The liquid should not boil. Add a little water if the skillet becomes dry. Add the broccoli rabe, cover and simmer 10 minutes.
