Ossobuco Milanese

Ossobuco Milanese
A festive dish, a dish colored for a prestigious dinner, which is worth watching for its own unique flavor.
A dish with Italian roots and Milanese finesse. Beef shank braised shredded and cooked with assortment of juicy vegetables, aromatic herbs, spice mixes, homemade broth and white wine. Accompanied with sweet, crispy, baked baby potatoes.
Has everything and requires you to enjoy.
work: 40′ time: 1h:10′ medium:

Ossobuco Milanese

Ingredients (4 servings)

  • 1.5-1.8kg (3.3-4lbs) beef shank, cut for ossobuco
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2-3 stalks celery, chopped
  • 3 cloves garlic, thinly sliced
  • 3 bay leaves
  • 5 cloves
  • 5 cedar grains or allspice
  • 70g (2.5oz) white wine
  • 150g (5.3oz) homemade chicken broth or water
  • 3-4 fresh tomatoes, chopped
  • 2 tbsp tomato paste
  • salt & pepper

Mix for frying

  • 70g (2.5oz) flour
  • ½ lemon, zest
  • salt & pepper
  • 70g (2.5oz) olive oil
  • 2 tbsp butter
Within a wide bowl mix together the flour, lemon zest, salt and pepper.
Wash the pieces of meat and let them drain well.
In a large skillet, add the oil and butter to burn over medium-high heat.
Dip them one by one into the mixture of the flour to sprinkle well.
In the skillet, place 2 to 3 pieces of meat, floured and fry…
…until well browned on all sides.
Assemble in a platter until all done.
In the same skillet continue to saute the chopped vegetables.
Onion, celery, carrot and garlic into thin slices. Stir once or twice to polish.
In a pressure cooker over low heat lay alternately the meat with vegetables. Add the tomatoes, tomato paste, bay leaf and seasoning. Add salt and pepper and sprinkle with wine.
Bring to a boil and add the broth.
Cover the pan and cook the food for 20'-25' until the meat becomes very tender.


  • 3 tbsp parsley, chopped
  • ½ lemon, zest
  • 1 clove garlic, minced
  • salt & pepper
In a small bowl mix all the ingredients of the gremolata together and set aside -to unite perfume- for when you need them.


  • 500 gr baby potatoes, not peeled
  • 3-4 tsp butter
  • salt & pepper
  • some of the gremolata mix
Wash the potatoes thoroughly and remove blackheads. Boil them in salted water until a little soft.
Drain them, cut them in two and add salt and pepper. Sprinkle a little of the mixture of gremolata. We add here and there pieces of butter.
Bake in the oven until they get a nice golden-red color. Will accompany perfectly the Ossobuco.
Classic accompanied by risotto, mashed potatoes or polenta. The off limits accompany it with pasta or baby potatoes!
This pomegranate adorned the dishes of Ossobuco.
Here came to fill the void as a 14° box. It is one of 14 pomegranates, which first made ​​our by my little pomegranate tree.
We were very happy like little children to our little one, organic production and enjoyed the red-scarlet color and incredible sweetness!
Ossobuco Milanese Ossobuco Milanese Ossobuco Milanese
Serve ossobuco dishes with lots of its sauce, along with the potatoes and sprinkle with the gremolata mixture.
As much leftover gremolata there is, put it on the table for anyone who wants to add.
We can continue to cook food in the oven instead of the pressure cooker. In these case the cooking time is longer and must control the amount of broth in the pan.

Author:Zambia G. Sifaki