Ossobuco alla Milanese

Ossobuco uses cross-cut slices of veal shank containing bone and marrow. The Milanese preparation finishes the meat with gremolada, a finely chopped mixture of parsley, garlic and lemon zest. Saffron risotto is a customary accompaniment; polenta or mashed potatoes are other options.^[1]

La Cucina Italiana’s recipe lightly flours and browns the meat, then braises it with onion, carrot, celery, white wine, a little tomato purée and broth. Sage and rosemary season the cooking liquid. The gremolada is added at the end, and the meat is served hot with its sauce.^[1]