Ossobuco alla Milanese with Gremolata and Saffron Risotto - Original & Festive
A tender Ossobuco alla Milanese is the epitome of Lombard cuisine and a true treat for special occasions. As a hobby cook with a weakness for good butter and fresh herbs, I love this braised dish because the meat falls butter-soft off the bone and pairs perfectly with a creamy, golden saffron risotto. The mandatory gremolata, an aromatic mixture of lemon, garlic, and parsley, provides the necessary freshness that beautifully balances the savory aroma of the veal. Don't worry, even if the name sounds elegant, preparation in your own kitchen is a breeze. We focus on high-quality, fresh ingredients without any fuss, so the fine flavors can fully unfold. Grab your pan and let's conjure up this Northern Italian masterpiece together – a warming soul food that makes not only me as a cat, but every gourmet, completely happy. Enjoy this little culinary short trip to Milan!
Ingredients
Preparation
Lightly salt the veal shank (1) and coat it in flour (20 g), carefully dusting off any excess – this creates a great crust!
Heat some butter (40 g) in a heavy Dutch oven and sear the veal shank (1) on both sides until golden brown, then remove.
Finely dice the onion (1), carrot (1), and celery (1), sauté them in the pot until translucent, and deglaze with white wine (100 ml), letting it reduce briefly.
Return the veal shank (1) to the pot, pour in the beef stock (200 ml), and let it simmer gently over low heat for about 90 minutes until the meat is fork-tender.
For the risotto, sweat the risotto rice (80 g) in a separate pot with a little butter (40 g), gradually add the remaining beef stock (200 ml), and stir in the saffron threads (1 pinch).
For the fresh gremolata, mix the lemon zest (1 tsp) with finely chopped parsley (1 tbsp) and the finely diced garlic clove (1).
Serve the Ossobuco alla Milanese on the creamy saffron risotto and sprinkle generously with the gremolata – that's the scent of Italy!
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