Braised Veal Shank is a classic Milanese dish from the Middle Ages. It will warm your heart and fill your stomach!
The speciality of this dish is the ossobuco, which translates to the hollow bone, where the bone marrow sits. The ossobuco cut of the veal is sliced horizontally through the bone, exposing the marrow and giving the dish its buttery richness. The bone marrow is, for most meat lovers, the best part, as it is the reason why you would cook this type of cut. Slow-cooked in beef broth until the meat becomes soft enough to cut with a fork, ossobuco is finished with a topping of gremolà or gremolata, a zesty herb relish made with mashed anchovies, minced garlic, parsley, and lemon zest. We suggest pairing the braised veal shank with another classic dish from Milan, Milanese risotto.
Not only the refined palates of the Sforza nobles but even the medieval knights. History teaches us that this dish has tasted in the city since ancient times, with a slightly more enriched version that includes tomato sauce. It first appeared on Milanese tables no earlier than the 18th century.
Braised veal shank contains meat broth, wine, flour, and butter. Please let us know if you have any allergies or dietary requirements.