Braised Veal Shank with Gremolata
Braised Veal Shank with Gremolata, known in Italian as Ossobuco alla Milanese, is a classic dish from Milan, Lombardy. It features cross-cut veal shanks slowly braised in a savory broth of white wine, broth, and vegetables, and is traditionally finished with a bright, zesty condiment called gremolata made from lemon zest, garlic, and parsley.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, making it a hearty, low-carb meal. It is an excellent source of iron, zinc, and B vitamins, particularly B12, and a typical serving contains roughly 500-700 calories.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 45 g |
| Carbs | 15 g |
| Fat | 32 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Iron | 4.5 mg |
| Zinc | 8 mg |
| Vitamin B12 | 3.5 mcg |
| Vitamin B6 | 0.6 mg |
| Niacin (B3) | 10 mg |
| Phosphorus | 320 mg |
| Potassium | 450 mg |
| Selenium | 35 mcg |
Per 1 serving (350 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a cornerstone of Milanese cuisine and is often served with risotto alla Milanese or polenta. Nutritionally, the slow-braising process helps break down tough connective tissue into gelatin, which is beneficial for gut and joint health.
