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OSSOBUCO ALLA
MILANESE
stewed beef shanks

Beef shanks are a dish typical of northern Italy. The meat is cut transversely from the leg of the animal. The bone that comes with it contains the marrow. Marrow is very flavorful and can be eaten by removing it with a little fork or spoon.

2 oz (60 gr) flour
salt
4 slices of beef shanks
2 tablespoon butter
pepper
1/4 cup (60 cc) white dry wine
2 1/2 cups (600 cc) broth

for the gremolada:
1 garlic clove, very finely chopped
4 teaspoons Italian parsley, finely chopped
grated rind of 1 lemon

*** NOTE ***

The shanks should not be thicker than about 3/4 inch (2 cm), otherwise they may be too tough and they would take longer time to cook.

When the meat is tender and tends to come off the bones, add 1 teaspoon of the “gremolada” mix on each of the the meat slices, and finish cooking. Add a little broth if necessary during cooking time to prevent the meat from sticking to the pan.

The meat around the bone is surrounded by a skin. To prevent the meat from curling up while it is cooking, cut the skin with a few vertical incisions.

Pour flour onto a plate and add salt, mixing them together. Dredge the shanks in the flour, until covered uniformly on all sides.

In a saucepan, put butter, and turn heat to medium. When the butter starts foaming, add the shanks.

Season with salt and pepper and brown the shanks well on both sides.

Add the wine and turn the heat to medium-high to evaporate it.

Add 1 1/2 cups of the broth; turn heat to medium-low; cover and cook very slowly for about 1 1/2 to 2 hours.
To make the “gremolada” mix together the garlic, parsley, and lemon rind.

Serve warm with Risotto alla Milanese (saffron risotto) or Polenta.

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