Traditional Ossobuco alla Milanese with Fresh Gremolata

Ingredients

• 1200 g ossobuco beef shanks
• 40 g T55 all-purpose flour
• 40 g 82% butterfat unsalted butter
• 2 tbsp extra-virgin olive oil
• 1 piece yellow onion
• 1 piece carrot
• 1 piece celery rib
• 150 ml dry Italian white wine
• 400 ml liquid veal stock
• 1 tbsp no-salt-added double-concentrated tomato paste
• 1 bunch fresh flat-leaf parsley
• 1 piece unwaxed lemon
• 1 clove garlic clove
• to taste fine sea salt
• to taste whole black peppercorns for grinding

Method

1. Lightly score the connective tissue around the ossobuco beef shanks in three or four places with the tip of a paring knife to prevent the meat from curling and warping as it cooks.
2. Season both sides of the meat with fine sea salt and freshly ground black pepper, then dredge in the T55 all-purpose flour and tap off any excess.
3. Heat the extra-virgin olive oil and half of the unsalted butter in a cast-iron Dutch oven over medium-high heat. When the mixture sizzles and begins to foam, lay the shanks flat in the pot and sear for four to five minutes per side, until a deep golden-brown crust forms. Transfer to a plate.
4. Reduce the heat to medium, add the remaining unsalted butter to the warm pot, and toss in the finely diced yellow onion, carrot, and celery rib. Sweat the aromatics for about ten minutes, stirring with a wooden spoon, until tender and translucent without browning.
5. Stir the double-concentrated tomato paste into the softened vegetables and cook for one minute to mellow its acidity. Deglaze immediately with the dry Italian white wine, scraping up all the caramelized browned bits from the bottom of the pot, then let the liquid reduce by half over high heat.
6. Return the seared beef shanks and any rested juices to the Dutch oven over the bed of aromatics. Pour in the hot liquid veal stock so the meat is about two-thirds submerged without being completely covered.
7. Bring to a simmer, cover the Dutch oven tightly, and braise over very low heat for about one and a half hours, basting the meat occasionally with the pan juices, until fork-tender and beginning to pull away from the bone.
8. As the braising finishes, prepare the gremolata: wash and thoroughly dry the fresh flat-leaf parsley before finely chopping the leaves, delicately zest the yellow peel of the unwaxed lemon without catching the bitter white pith, then peel, smash, and finely mince the garlic clove. Mix all three ingredients in a small bowl.
9. Check the consistency of the sauce in the pot: it should be glossy and coat the back of a spoon. If needed, remove the shanks carefully and simmer the sauce uncovered for a few minutes to reduce. Taste and adjust seasoning with fine sea salt and black pepper as desired.
10. Plate the shanks coated in their rich sauce in warm shallow bowls, then scatter the fresh gremolata directly over the steaming meat just before serving to release all its aromatics.

Nutrition

Per serving

Energy

520.3 kcal

Protein

45.35 g

Carbohydrate

15.94 g

Fat

28.18 g

Fibre

2.68 g

Calcium

19.49 mg

Iron

0.44 mg

Magnesium

11.99 mg