Ossobuco alla Milanese

Ossobuco is one of the most appreciated dishes of Milanese cuisine. Veal shanks are cut crosswise to reveal the bone (osso) with its hole (buco) where you will find the delicious marrow. This inexpensive cut of meat is finished with a gremolata, which is a mix of chopped parsley and lemon zest. This combination turns this dish into a very delicious meal. In Italy, the ossobuco is served typically with saffron risotto.

Ossobuco alla Milanese

  • Servings: 2
  • Difficulty: medium
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  • For the braised Shanks

    • 2 veal shanks of about 350-400 g each (you may also use beef shanks)
    • 2 tablespoon flour
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 2 small golden onions, sliced
    • 100 ml white wine
    • 1 small rosemary spring
    • 2 cups chicken or beef broth, more if necessary

    For the gremolata

    • 1 tablespoon olive oil (optional)
    • 1 big or 2 small garlic cloves finely chopped
    • 1 tablespoon chopped parsley
    • Lemon zest of half lemon


  1. Slit the skin around the veal shanks in 2 or 3 places so that slices do not curl when cooked.
  2. Dust the meat with flour.
  3. Heat the butter and the olive oil in a large skillet over medium heat. Add onion, fry gently, and stir until softened, about 5 minutes. Drain the onions and set them aside.
  4. Add veal shanks; cook until browned, 3 to 5 minutes per side. Add the reversed onions. Pour in white wine and simmer until reduced, about 5 minutes.
  5. Add the rosemary and pour in 1 cup the stock. Simmer and add gradually the second cup of broth, stirring between gently. Reduce heat to medium-low, cover, and cook, turning the shanks occasionally, until tender, about 55 minutes. If necessary, add more stock or water. Adjust the taste with salt and pepper, as you like. If you used beef, you will have to cook it longer until you see the meat is soft enough. When the meat is almost done place the meat aside on a plate and sieve (press the sauce well through) the sauce; return the meat to the skillet as well as the drained sauce; all some water only if it is really nessary.
  6. If you do not like raw garlic, fry it gently in a small skillet.
  7. Sprinkle garlic, parsley and lemon zest over the meat, some should be added to the sauce. Cover and cook until flavors combine, about 5 minutes.

Note: during the cooking time, take you time for the risotto.

Autor: https://artandkitchen.wordpress.com/

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Risotto con Carciofi

Today my daughter asked me to prepare a new risotto, a special one. Looking at the ingredients I had at home this was the inspiration. For this recipe I used canned artichokes, but if you have some fresh ones this would be better. In this case you should clean them and stew in advance with some fried onion and little water until half cooked.

I will write down this especially for children as they will be able to prepare this risotto themselves.

You need:

1 tablespoon butter or margarine

1 small onion, chopped

2 cups rice, Italian rice for risotto as Arborio, Vialone, Carnaroli and so on

1/2 cup white wine

5 cups broth, vegetal (chicken or beer also possible, to taste)

2 14-ounces can artichokes hearths, quartered

2 tablespoons marjoram, if possible fresh

1/2 -1 cup parmigiano cheese, grated

1/2 tablespoon butter or margarine

Pepper and salt to taste


In a big pot heat the butter and fry the onion until golden-

Add the rice and roast stirring for about 3 minutes.

Add the white wine and let adsorb.

At this point add the broth, artichokes and marjoram.

Reduce the heat and cook for about 18 minutes until almost done, stirring from time to time. If necessary add more broth or water with little salt.

At this point if should have some still a small quantity al liquid, add cheese and butter stir, adjust pepper (eventually salt and serve with additional fresh grated cheese.

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