Ossobuco alle Milanese refers to veal shank prepared in the Milanese style. It is a traditional braised dish of Italian cuisine. The term ossobuco translates to " bone with a hole ," referring to the hollow bone that runs through the shank and is filled with this delicious marrow.
Season the veal shanks with salt and pepper. Sear them on both sides in hot oil. Remove from the pan. Slice the onions and carrots and sear them in the same pan. The meat and vegetables should brown well to develop a rich, aromatic flavor. Transfer the meat and vegetables to a Dutch oven. Leave the pan on the stovetop and deglaze the pan with the red wine. Then pour in the red wine, water, tomato purée, and port wine. The meat should be just covered. Depending on the size and type of pot, you may need to reduce or add more liquid. Peel the garlic cloves and add them to the pot along with the thyme, bay leaf, and Mediterranean seasoning. Bake at 180°C (350°F) for one hour, then turn the veal shanks over and continue braising for another hour at 120°C (250°F). The veal shanks are done when they easily pull away from the bone.
Remove the veal shanks from the stock and keep warm. Strain the sauce through a sieve and bring it to a boil. If you've done everything correctly, the sauce should already be perfect in consistency and taste. Add a little salt if needed, and it's ready.
Kreutzers Risotto alla Milanese is the perfect accompaniment.
Enjoy your meal!
Julian Weidner – the gourmet specialist.
