Braised veal shanks, Milanese style (Ossobuco) from Essentials of Classic Italian Cooking (page 355) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Gremolada

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • catmummery on April 21, 2024

    loved loved loved this. Absolutely delicious, melt in the mouth meat in a thick, unctuous sauce. 2 hours was perfect cooking time. Had with saffron risotto, recipe from the same book. One of the best things I've made according to husband!

  • LauraMB on August 16, 2023

    I enjoyed this dish. I reversed the preparation order to only use one pot: step 3 is browning the veal. I did this first and set the browned shanks aside. Then I sautéed the vegetables.

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