Ossobuco ala Milanese

This has to be my favorite Italian dish. The problem with this dish is the difficulty finding a local butcher that sells veal shank. If there’s such a butcher in your community, then you are in luck. The most reliable source for veal shank now is online meat stores, like Wild Fork Foods,Allen Brothers,D artagnan,Kolikof and more. The meat stores offer shanks from pork, beef and lamb. If you are going to use other meat shanks, your dish cannot be called Ossobuco.

There are many ways to prepare ossobuco. This recipe is in the Milanese style. Unlike other countries where the main feature of a meal is the main dish,I talian meal is distinguish from other cuisines in that there is no main Course. Although in this case, there are exception to this rule , that is, Ossobuco, and risotto ala milanese, which is served as one dish, in the Milanese style.

About 2 1/2-3 lbs Veal shank cut 2-3 “thick, tied about 4-6 pcs

¼ C cold pressed virgin olive oil

1/4 lb or 1 stick butter, unsalted

2 C flour

1Tbsp kosher salt

1 Tbsp chicken base

1tbsp freshly cracked black pepper

1tbsp fresh garlic, minced

1/2C minced shallots

1/4C chopped Italian parsley

¼ C fresh thyme, picked, minced

1 Cup Marsala 

2cups chicken stock (homemade) 

1. Separate the packaged veal shanks making sure the string that secures the shank is intact. Set aside.
2. In a medium bowl, Combine the flour, salt, pepper, parsley, chicken base and thyme. Mix well.
3. Pick up one veal shank carefully to keep it intact. Dredge the veal shank in the flour mixture, shake off excess flour. Set aside dredged veal shank .
4. Using medium heat, about 350 deg F put a large skillet in the stove burner. When skillet is hot, add olive oil and butter .
5. When butter is melted, stir in the shallots and saute until translucent. Add the minced garlic. Add the marsala wine to the mixture. Saute until fragrant and brownish not brown. Reduce liquid to 50 %. 
6. Carefully put the dredge veal shank in the butter/olive oil mixture.When the veal comes to a light brown color, turn over until all sides had been sealed. This process is important so that the meat juices and bone marrow is sealed. 
7. Arrange the braised veal shank in a roasting pan standing up. Not on its side 
8. Gently pour the chicken broth in the bottom of the roasting pan, not over the veal shank
9. Cover and bake at 350 deg after 1 hour, turn the meat over carefully using a spatula. Continue cooking for another 30 minutes uncovered.
10. To serve: Put 1 cooked veal shank in a dinner plate, garnish with gremolata, pair with Risotto Milanese for a hearty savory dinner.

Gremolata

Gremolata is a tradition garnish for osso buco. And is made of chopped parsley,lemon zest and garlic. It is a standard accompaniment to Ossobuco.

How to prepare:
3 cloves minced garlic (use a microplane )
2 lemon zest (use a microplane for this)
1/2 C minced flat leaf parsley

Combine the above ingredients in a small bowl. Mix to blend.
Sprinkle evenly over ossobucco before serving.

Serves 6 servings