Italian · lunch, dinner
Ossobuco alla Milanese (Braised Veal Shanks with Gremolata)
Ossibuchi alla milanese
Video by Giallozafferano recipes on YouTube, in Italian · Open on YouTube
- Nut-free
Contains: Gluten, Milk. Check labels on stock, sauces and spice mixes.
About 49 g protein and 12 g net carbs a serve: veal shank braised slowly with onions, wine and stock, only lightly floured, and finished with a fresh parsley, garlic and lemon gremolata; rich in vitamin B12 and zinc.
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Ingredients 12
Method
The cook speaks Italian; every step is written here in English. Tap a time to watch that step in the video. For subtitles, tap CC in the video, then Settings › Subtitles › Auto-translate › English.
- Heat half the oil in a wide pan and brown the onion wedges over medium-high heat for about 5 minutes. Add half the wine, cook 10 minutes more until golden, then lift them into a bowl. 0:26
- Snip the membrane around each veal shank in 3 places with scissors so the slices stay flat while they cook. 1:13
- Mix the flour with salt and pepper, coat the shanks on both sides and tap off the excess. 1:24
- Add the rest of the oil and the butter to the same pan, raise the heat and brown the shanks for about 4 minutes without moving them, then turn and brown 2 minutes more. 1:52
- Pour in the remaining wine and let it evaporate. Add hot stock to come halfway up the meat, return the onions, lower the heat, cover and simmer for 35 minutes. 2:36
- Meanwhile make the gremolata: peel the garlic, remove the green germ, blanch it in boiling water for 2 minutes, then chop it finely with the parsley. 3:14
- Turn the shanks over, cover again and cook for about 25 minutes more, until tender (larger shanks may need longer). 4:04
- Take the pan off the heat, scatter over the parsley and garlic, grate the lemon zest on top and serve with the sauce. 4:47
Tip. Milan serves it with saffron risotto; green beans or a leafy salad keep the plate lower in carbs. The cook keeps leftovers in the fridge for no more than a day and advises against freezing. Blanching the garlic softens its bite.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 4
Where the energy comes from one serve
- Net carbs 9%
- Protein 36%
- Fat 55%
Very low carb: under 10% of the energy is from carbs.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin B12 High132%
3.2 µg a serve, mostly from veal shank (99%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Vitamin K High112%
134 µg a serve, mostly from flat-leaf parsley (91%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Zinc High81%
8.9 mg a serve, mostly from veal shank (97%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Selenium High67%
37 µg a serve, mostly from veal shank (92%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin B6 High25%
0.4 mg a serve, mostly from veal shank (73%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Iron High24%
4.4 mg a serve, mostly from veal shank (77%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin C Source19%
17 mg a serve, mostly from flat-leaf parsley (59%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Magnesium Source18%
75 mg a serve, mostly from veal shank (76%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Vitamin E Source18%
2.8 mg a serve, mostly from virgin olive oil (65%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Omega-3 Source13%
0.2 g a serve, mostly from virgin olive oil (45%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Potassium Source12%
550 mg a serve, mostly from veal shank (62%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin A Source11%
100 µg a serve, mostly from butter (68%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin D Source10%
2 µg a serve, mostly from veal shank (93%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Show the other 2
Folate8%
34 µg a serve, mostly from brown onions (35%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Calcium6%
79 mg a serve, mostly from veal shank (47%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Giallozafferano recipes; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.