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.
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. If the sauce becomes too thick or the pan dry, add a little water to it. If making ahead, add the broccoli rabe when rewarming the dish.
Countdown
Prepare the veal, carrots, celery and onion.
While the veal cooks, prepare the broccoli rabe and ingredients for the gremolada.
Osso Buco alle Milanese (Braised Veal Shanks)
Ingredients- 1 tablespoon flour
- Salt and freshly ground black pepper
- 1 1/2 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)
- 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.
For the gremolada: Remove the meat and broccoli raab from the skillet, when they are cooked and place on two dinner plates. Sprinkle them with salt and pepper to taste. Add the parsley, lemon zest, and garlic to the liquid. Bring to a boil and cook about 2 minutes. Add salt and pepper to taste. Spoon the sauce over the meat and serve.
Yield 2 servings.
Per serving: 580 calories, 140 calories from fat, 15 g fat, 2.8 g saturated fat, 8.6 g monounsaturated fat, 145 mg cholesterol, 47 g protein, 42 g carbohydrates, 6 g dietary fiber, 6 g sugars, 500 mg sodium, 1985 mg potassium, 645 mg phosphorus
Exchanges: 2 starch, 1 1/2 vegetable, 6 lean protein, 1 fat, 1 alcohol
Shopping List:
1 1/2 pounds veal shanks, 1 bottle dry white wine, 3/4 pound red potato, 1 bunch celery, 1/4 pound broccoli raab, 1 bunch parsley and 1 lemon.
Staples: Olive oil, flour, carrots, onion, garlic, fat-free, low-sodium chicken broth*, salt and black peppercorns.
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* fat-free, low-sodium chicken broth, containing per cup: 20 calories, 0 g fat, 150 mg sodium
