Ossobuco alla Milanese with Gremolata

Take note of today's recipe and everything I have to tell you! Today, we bring you a classic of Italian cuisine, Ossobuco alla Milanese. If you've tried it before, I have no doubt that what you’ll remember is the tender meat and the rich, flavourful sauce. Ossobuco is made with veal shank, a bone-in cut that, when slow-cooked, becomes incredibly tender and juicy. Well, today, we're giving this cocotte-cooked dish the final touch: we’re adding a delicious Italian sauce called gremolata. It's the perfect combination in a minimal-effort recipe, yet ideal for enjoying a fine meat dish cooked slowly. You'll see how, with just a few steps and the magic of cast iron cocottes, you can create a truly delicious recipe!

Gremolata is an easy-to-make sauce made with parsley, garlic, lemon, and olive oil. It’s a traditional Italian sauce that, apart from making this ossobuco an authentic classic (we’ll sprinkle it over at the end of cooking), is also fantastic for grilled meats, fish, and roasted seafood. It’s simply delicious!

And how will we make this ossobuco? In a cocotte, in this case, a shallow cocotte: its wide base is ideal for searing the meat and evenly distributing the vegetables to sauté them before mixing with the recipe’s liquids.

Further down, you’ll also find a video of the recipe, so you can see how easy each step is. I hope you enjoy it!

Le Creuset Shallow Cast Iron Cocotte

Ingredients

For the Ossobuco:

• 2.7 kg veal shank (about 1 large or 2 small pieces per person)
• 4 tbsp olive oil
• 1 large onion, chopped
• 1 celery stalk, diced
• 3 medium carrots, diced
• 4 garlic cloves, crushed
• 1 ½ cups (375 ml) red wine
• 2 cans of whole tomatoes, diced
• 4 sprigs fresh thyme
• 4 sprigs fresh oregano
• 2 bay leaves
• 1 cup (250 ml) pitted and chopped olives
• Salt
• Black pepper

For the Gremolata:

• 1 ½ cups finely chopped parsley
• 2 garlic cloves, chopped
• 2 tbsp finely grated lemon zest
• Salt

Preparation

1. Preheat the oven to 160°C.
2. Add a few tablespoons of oil to the Cassadou cocotte and heat it over low heat until hot, then increase the heat.
3. Season the meat with salt and pepper on both sides and place it in the Cassadou. Cook until golden brown on both sides, then set aside on a plate. As you’ll need to do this in batches, add a little more oil after removing the first pieces and before adding the second batch.
4. Once the meat is seared, lower the heat to medium, and in the same pan, add a bit of oil along with the onion, celery, and carrot. Sauté until the onion turns translucent (about 5 minutes over low heat).
5. Add the garlic and cook for another minute over low heat. Then pour in the wine, let it simmer, and add the tomatoes.
6. Cook for a few minutes, then add the thyme, oregano, and bay leaves. Return the veal shanks to the pot, ensuring they are covered with liquid (add water or beef stock if necessary).
7. Keep at a low simmer, cover, and place the Cassadou in the oven. Let it cook for 2 to 2 ½ hours at 150 - 160°C, until the veal easily falls off the bone.
8. Add the olives and adjust the seasoning if necessary.
9. Serve with the Gremolata.

Interesting Facts About Ossobuco

• Although we write "Ossobuco" in Spanish, the original Italian name is "Osso buco," which literally means "hollow bone".
• Traditionally, Osso buco alla Milanese is served with Risotto alla Milanese, a creamy saffron risotto, but it’s also delicious with mashed potatoes or polenta (or simply served as a hearty main course).