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Ossobuco alla Milanese

150 min • 4 to 6 servings •
John S

150 min •     4 to 6 servings•

John S

Osso buco served on a bed of saffron risotto, garnished with gremolata, with a rustic pot and olive oil bottle in the background.

This is a traditional ossobuco recipe, but with a French twist. Although the Pernod liqueur appears to be a strong flavor, it mellows in the oven and blends in to create richness that makes this dish a distinctive treat.

Serve over Saffron Risotto.

serves 4- 6

Ready

Ossobuco

  • 4 to 4 ½ pounds veal shank, cut about 2 inch thick
  • 2 cups (about) flour for dusting
  • 2 Tblsp butter, unsalted
  • 3 Tblsp olive oil
  • ½ cup diced carrots
  • ½ cup diced celery
  • ½ cup diced onions
  • 4 cloves garlic
  • ¼ cup tomato paste
  • ½ cup dry Marsala wine
  • ½ cup orange juice
  • ¼ cup Pernod liqueur
  • 2 Tblsp fresh thyme, chopped
  • 2 Tbsp fresh rosemary, chopped
  • 1 bay leaf
  • ½ cup shallots chopped
  • 4 cups veal or beef stock

    • Gremolata: (garnish)

  • mix together:
  • Grated rind of 1 lemon
  • Grated rind of 1 orange
  • 2 garlic cloves, finely minced
  • 2 tablespoons fresh Italian parsley, chopped

    • Set

  • Dutch oven
  • Plate or pan for dusting
  • grater or zester

    • Go!

  • Pre-heat oven to 350°F.
  • Pat veal dry and season with salt and pepper.
  • Dredge veal shanks in flour and shake off excess.
  • Heat the butter and oil in dutch oven or medium high heat.
  • When butter foams, add the veal and cook until brown on all sides.
  • Transfer meat to a dish an set aside.
  • Add carrots, celery, and onions, and cook until the vegetables start to caramelize.
  • Stir in tomato paste and garlic. Cook until paste is just starting to caramelize.
  • Deglaze with Marsala wine, orange juice, stock and liqueur.
  • Bring to boil and reduce the liquid to half original volume.
  • Return veal shanks with thyme, rosemary, bay leaf, and stock to dutch oven. Bring to boil.
  • Season with salt and pepper. Cover and place in oven.
  • Bake for 2 hours or until veal is very tender.
  • When ready to serve, plate with saffron risotto and garnish with gremolata

    • Italian ossobuco Pernod veal

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