A symbol of Lombard cuisine, Milanese veal shanks are a real explosion of flavors. The special cut of the meat and the slow cooking make this dish especially juicy, and its taste is also enhanced by the gremolada, which consists of rich parsley, garlic and lemon zest. There are many ways to prepare this dish, we present you our version.
Family recipe for 4 people
Ingredients for preparation:
- Beef shanks osso buco (4 pieces of 300 g.)
- Beef bone broth 700 g.
- 250 g of onion
- 50 g of celery
- 50 g of carrots
- 50 grams of flour
- 50 g of white wine
- 100 g beef tallow
- salt and pepper
- 2 bay leaves
- 2 sprigs of thyme
Ingredients for Gremolada:
- 1 sprig of parsley
- 2 cloves of garlic
- 1 raw lemon peel
Steps for preparing the beef shanks and cooking:
- Peel the onion and cut it into layers of about half a centimeter. Take the carrots and celery and cut them into 1 cm slices.
- Heat half of the oil in a pan and add the onion, carrots and celery; cook for about 5 minutes on medium heat. After 5 minutes, mix in half of the white wine and continue to cook for another 10 minutes.
- Once browned, remove them from the pan. Set the seasoning aside. Next, take the veal shanks and, using scissors, make 3 cuts in the connective tissue of each puck: this way they will not curl during cooking.
- At this point, put the flour, salt and pepper in a baking dish and mix with a spoon. Then continue to flour the veal shanks on all sides, making sure they stick completely.
- Take the remaining tallow and put it in the pan where you previously cooked the vegetables, add the butter and then the floured beef shanks, frying them on a high heat for 4 minutes on each side: this procedure will create a crispy crust around the meat.
- Then pour in the rest of the wine and let it evaporate. Add the beef bone broth , which should cover all the meat, then add the vegetables, bay leaves and thyme. Reduce the heat, cover and cook on medium-low heat for about 35 minutes.
- During this time, peel the garlic cloves, remove the insides and boil them in boiling water for 2 minutes. If you don't like the taste of garlic, you can skip this step!
- Wash the parsley and finely chop it together with the freshly blanched garlic.
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After 35 minutes you can turn – very carefully – the veal shanks and continue cooking for another 25 minutes.
Once ready, finish the dish by adding parsley, garlic, salt, pepper and flavor by grating the lemon zest. Your beef shank Milanese is ready to be tasted!
