Ossobuco alla Milanese is a real Italian classic that is worthy of its heritage. Soft fall of the bone veal shins in a rich tomato sauce is topped with refreshing gremolata for the kick. The bone marrow enriches the sauce and when spread over the meat it is a marriage made in heaven.
Ossobuco alla Milanese with gremolata
A real Italian classic of slow-cooked veal shins in a rich tomato sauce
Peel the tomatoes and blender with a hand blender, pass them through a fine-mesh sieve into your passata.
For the veal shin
Season the shins with pepper and salt and dust them on both sides with the flour.
Heat a large pan with a splash of oil and roast the shins on both sides till they are golden brown. Remove any excess oil and lower the heat.
Add the butter and bask the shins for 5 minutes.
Add the tomato sauce and thyme and bring it to a simmer. Cover the pan with a lid and braise the shins at 180°c for 2 hours until they are completely cooked and fall off the bone.
Once cooked, remove any access fat that sits on top of the sauce and add a drop of water if the sauce dried up too much. Finish with the gremolata just before serving.
For the gremolata
Grate the lemon skin and the garlic.
Wash, dry, and chop the parsley.
Mix the lemon zest, garlic, and parsley to make the gremolata.