Italian cuisine · Meat & Kebab

Ossobuco alla Milanese

Braised veal shank with gremolata over saffron risotto.

Ingredients · for 4 servings

• 4 veal shank slices
• Root vegetables
• White wine
• Broth
• Gremolata (lemon, parsley, garlic)
• Saffron risotto

Instructions

1. Pat the veal shank slices dry, season with salt and pepper and dredge in flour; sear hard in butter over high heat all over.
2. Dice the root vegetables, roast briefly and deglaze with white wine.
3. Pour in the broth and braise covered at gentle heat for about 2 hrs until the meat nearly falls off the bone.
4. Meanwhile mix the gremolata from lemon zest, parsley and finely chopped garlic; prepare the saffron risotto.
5. Arrange the ossobuco on the risotto, baste with the gravy and sprinkle with the fresh gremolata.