Veal shank is sometimes difficult to find in the USA supermarkets, we do take advantage of the few times when we find it and adjust our menu accordingly. She had planned to cook something different for the weekend. When she went to the supermarket to buy the ingredients for the menu she had planned and saw the veal shank was available she quickly changed her plans. The other dish will have to wait one week!
1 Veal shank
1 cup flour
2 Tablespoons olive oil
Pinch of sea salt
Ground black pepper
1/4 cup onion (diced)
1/4 cup carrots (diced)
1/4 cup celery (diced)
1 Teaspoon garlic
1/2 cup tomatoes (diced)
1/2 Cup Porcini mushroom broth
1/2 teaspoon saffron
1 Hard polenta cake (baked and cooled)
How to make the Ossobuco alla Milanese – Veal Shank Milanese:
Ossobuco: prepare the ossobuco (veal shank) by tying it with string and flouring it. Sauté over medium heat in a sauté pan. Remove from sauté pan and season with salt and pepper. Meanwhile, prepare the sauce by combining the onion, carrots, celery, garlic, tomatoes, porcini mushroom broth, and saffron in a roast in a pan for two hours in a 350-degree oven.
To serve, grill the Polenta cake for three minutes. Then, plate and serve The Ossobuco with veal and vegetables.
As an alternative to polenta, you can traditionally serve the ossobuco with “risotto alla Milanese” or also with mashed potatoes.
Ossobuco Alla Milanese – Veal Shank Milanese is a regional recipe from Lombardy
Braised veal shanks (ossobuco) are a favorite on Lombard tables; serve the ossobuco alla Milanese (Milanese Veal Shank) with “risotto alla Milanese,” saffron risotto for a truly Milanese feast.
A bit of history.
Ossobuco, cut from the shank of veal, is a classic of Milanese cuisine. The word ossobuco means hollow bone. This famous dish probably had its origins in a farmhouse during the late nineteenth century. It almost certainly did not initially include tomatoes, a New World discovery, probably added by restaurant chefs. Ossobuco came into its own in the many osterie of Milan, which were traditionally neighborhood restaurants in big cities that catered to the locals of the immediate neighborhood and never to travelers or tourists.
Ossobuco (ossobuchi or ossibuchi is the plural) probably is not an old dish. Although ossobuco is mentioned approvingly in the fourteenth edition of Pellegrino Artusi’s “Scienza in Cucina e l’arte di mangiar bene” published in 1920, “ossobuco” does not appear at all in the anonymous “La vera Cucina lombarda” published in 1890 for housewives. It leads to believing that the dish may always have been an invention of an osteria.
Ossobuco is sometimes called Osso Buco or Ossobucco.