Veal Shank "Ossobuco" Milanese

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Veal shanks, with bone and marrow, braised in white wine and tomatoes.

This classic Italian recipe, aptly named «bone with a hole», includes «gremolata» [pr. greh-moh-LAH-tah], a garnish consisting of minced parsley, lemon zest, and garlic. The garnish adds a fresh, sprightly flavour to the dish.

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Preparation : 20 min Cooking : 1 h 40 min
450 calories/serving

Ingredients

1 onions, finely chopped 200 g
2 cloves garlic, minced
4 slices of veal shank, 3 cm thick, center cut 1.8 kg
2 tbsp cornstarch 16 g
2 tbsp butter, unsalted 28 g
1 tbsp olive oil 15 mL
1/2 cup white wine 125 mL
1/2 cup canned tomatoes (diced) 130 g
2/3 cup beef broth 170 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/3 cup Italian parsley, fresh, chopped 28 g
2 cloves garlic, minced
2 tsp lemon zest, grated 4 lemons

Before you start

Choose meaty, cross-cut veal shanks, about 3 cm thick, preferably from milk-fed veal if it is available.

Two skillets are needed if cooking more than 4 shanks.

Method

  1. Finely chop the onion and mince the garlic. Set aside. Pat the shanks dry. Make a few shallow cuts around the outside edge to avoid curling during cooking. (If you wish, you may tie each piece with a string around the outer circumference to keep it together better during cooking). Coat the shanks with the cornstarch and shake off the excess.
  2. Heat the butter and oil in a heavy skillet over moderately high heat until hot but not smoking. Brown the shanks on all sides, about 10 min, then transfer them to a plate.

  3. Add the onion and garlic to the skillet, then sauté 2-3 min until they become translucent. Deglaze with the wine while scraping up any brown bits using a wooden spoon. Let the liquid evaporate until the mixture is almost dry. Add the diced tomatoes, cook 5 min with occasional stirring, then put the veal shanks back into the skillet. Season with salt and pepper.
  4. Cover and cook over low heat until the meat is very tender and falls off the bone, about 1 h 40 min or longer, turning the shanks once. In order to keep the environment moist, occasionally add a few tablespoons of warm broth. (Heat the broth in a small saucepan on the stove or in a microwave oven and keep it warm while cooking the shanks). Adjust the seasoning.
  5. When almost ready to serve, prepare the gremolata: Finely chop the parsley, mince the garlic, and grate the zest. Put them in a small bowl, then mix well. Sprinkle the gremolata on top of the shanks, then serve.

Observations

Veal shanks can be braised 2 days ahead and reheated for about 30 min in a 175ºC/350ºF oven, while cooking the risotto Milanese, which is traditionally served with this dish.

Nutrition Facts Table

per 1 serving (300 g)

Amount

% Daily Value

Calories

450

Fat

16 g

24 %

Saturated 5.5 g
+ Trans 0.2 g

28 %

Cholesterol

280 mg

Sodium

300 mg

13 %

Carbohydrate

11 g

4 %

Fibre

1 g

5 %

Sugars

3 g

Net Carbs

10 g

Protein

63 g

Vitamin A

14 %

Vitamin C

25 %

Calcium

8 %

Iron

22 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin D, Vitamin K, Zinc
Good source of  :
Folacin, Iron
Source of  :
Calcium, Copper, Manganese, Vitamin A, Vitamin B1, Vitamin C, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 1
Meat and Alternatives 7 ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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