Name: Ossobuco alla Milanese
Prep time: 45 min
Cook time: 210 min
Total time: 255 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 beef shank or veal shank slices (about 4 cm thick, about 300 g each; veal is the classic and becomes tender sooner (start checking after 1.5 hours)); salt; black pepper, freshly ground; 2 tbsp plain flour (for dredging); 2 tbsp olive oil; 1 onion, finely diced; 2 cloves garlic, crushed; 1 carrot, finely diced; 1 stalk celery, finely diced; 2 tbsp tomato purée; 200 ml dry white wine (for deglazing); 400 g canned peeled tomatoes; 300 ml beef stock; 3 sprigs thyme (cooks along in the sauce); 2 bay leaves; 1 bunch flat-leaf parsley, finely chopped; 1 clove garlic, finely chopped; 1 unwaxed lemon (zest only, finely grated); 320 g spaghetti (the classic accompaniment is saffron risotto (risotto alla milanese); polenta or mashed potatoes also work)

Preparation

Snip the membrane around the edge of the shank slices at intervals of about 2 cm so the meat does not curl up while browning. Dredge the slices in flour.
Heat the oil in an ovenproof casserole, brown the slices until golden on both sides, then season with salt and pepper and set aside.
Briefly fry the tomato purée in the casserole, add the onion, garlic, carrot and celery and sweat them. Deglaze with the white wine, pour in the stock, add the canned tomatoes, crush them slightly and simmer for a few minutes.
Put the thyme and bay leaves into the sauce, lay the meat slices on top and place the covered casserole in an oven preheated to 140 °C fan. Braise beef for 3 to 4 hours depending on thickness (check veal after 1.5 hours), until the meat falls apart with a fork.
Meanwhile, mix the parsley, garlic and lemon zest for the gremolata and keep covered until serving.
Carefully lift out the slices and keep them warm. Remove the thyme sprigs and bay leaves, pass the sauce and vegetables through a sieve, pour the sauce back into the casserole and, if needed, blend in some of the vegetables with a hand blender until it reaches the desired thickness. Season with salt and pepper.
Cook the spaghetti in salted water until al dente. Serve the ossobuco with its sauce on the spaghetti and sprinkle with gremolata.

Drink with it

Red wine · excellent match
Barbera d'Alba or Nebbiolo (Langhe, Valtellina)
The lively acidity of these northern Italians meets the tomato sauce, firm but ripe tannins hold up to the gelatinous braised meat, and the gremolata adds freshness.
Which wine pairs with food? A simple approach to choosing
White wine · good match
Full-bodied white wine such as Lugana or Soave Classico
Body and acidity stand up to the sauce, which is braised with white wine; the lemon zest in the gremolata picks up the fruit in the wine.
Dark beer · good match
Dark lager or Bock
Roasted malt and malt sweetness suit the browned crust and the reduced sauce.
Which beer goes with food? More than just pils with barbecue

Preparation

Snip the membrane around the edge of the shank slices at intervals of about 2 cm so the meat does not curl up while browning. Dredge the slices in flour.
Heat the oil in an ovenproof casserole, brown the slices until golden on both sides, then season with salt and pepper and set aside.
Briefly fry the tomato purée in the casserole, add the onion, garlic, carrot and celery and sweat them. Deglaze with the white wine, pour in the stock, add the canned tomatoes, crush them slightly and simmer for a few minutes.
Put the thyme and bay leaves into the sauce, lay the meat slices on top and place the covered casserole in an oven preheated to 140 °C fan. Braise beef for 3 to 4 hours depending on thickness (check veal after 1.5 hours), until the meat falls apart with a fork.
Meanwhile, mix the parsley, garlic and lemon zest for the gremolata and keep covered until serving.
Carefully lift out the slices and keep them warm. Remove the thyme sprigs and bay leaves, pass the sauce and vegetables through a sieve, pour the sauce back into the casserole and, if needed, blend in some of the vegetables with a hand blender until it reaches the desired thickness. Season with salt and pepper.
Cook the spaghetti in salted water until al dente. Serve the ossobuco with its sauce on the spaghetti and sprinkle with gremolata.

Drink with it

Red wine · excellent match
Barbera d'Alba or Nebbiolo (Langhe, Valtellina)
The lively acidity of these northern Italians meets the tomato sauce, firm but ripe tannins hold up to the gelatinous braised meat, and the gremolata adds freshness.
Which wine pairs with food? A simple approach to choosing
White wine · good match
Full-bodied white wine such as Lugana or Soave Classico
Body and acidity stand up to the sauce, which is braised with white wine; the lemon zest in the gremolata picks up the fruit in the wine.
Dark beer · good match
Dark lager or Bock
Roasted malt and malt sweetness suit the browned crust and the reduced sauce.
Which beer goes with food? More than just pils with barbecue

Ossobuco alla Milanese

Preparation

Drink with it

Barbera d'Alba or Nebbiolo (Langhe, Valtellina)

Full-bodied white wine such as Lugana or Soave Classico

Dark lager or Bock

This pairs well too.

Albóndigas in Tomato Sauce (Spanish meatballs)

Beef Enchiladas with Red Sauce

Beef Fillet with Mushroom Cream Sauce

Beef Rouladen

Ossobuco alla Milanese

Preparation

Drink with it

Barbera d'Alba or Nebbiolo (Langhe, Valtellina)

Full-bodied white wine such as Lugana or Soave Classico

Dark lager or Bock

This pairs well too.

Albóndigas in Tomato Sauce (Spanish meatballs)

Beef Enchiladas with Red Sauce

Beef Fillet with Mushroom Cream Sauce

Beef Rouladen