Osso Buco alla Milanese
Braised veal shanks in a luxurious white wine and vegetable sauce, finished with a bright gremolata of lemon, garlic, and parsley.
Details
Ingredients
- 4 veal shanks (osso buco cut, about 1.5 inches thick)
- 1/4 cup all-purpose flour
- 3 tbsp olive oil
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 1 cup beef or veal stock
- 2 bay leaves
- Zest of 1 lemon
- 2 tbsp fresh parsley, finely chopped
- 1 clove garlic, finely minced (for gremolata)
- Salt and pepper to taste
Instructions
- 1
Season veal shanks with salt and pepper, then dust lightly with flour.
- 2
Heat olive oil in a large Dutch oven. Sear shanks 4-5 minutes per side until deeply browned. Remove and set aside.
- 3
Add onion, carrots, and celery to the pot. Cook 6-7 minutes until softened.
- 4
Add garlic, cook 30 seconds. Pour in white wine and scrape up browned bits. Simmer until reduced by half.
- 5
Add tomatoes, stock, and bay leaves. Return shanks to the pot. Bring to a simmer.
- 6
Cover and cook in a 325°F (160°C) oven for 1.5-2 hours until the meat is fork-tender and falling off the bone.
- 7
Make gremolata: mix lemon zest, parsley, and minced garlic.
- 8
Serve shanks with the braising liquid and a generous sprinkle of gremolata. Pair with risotto alla Milanese.
About This Recipe
A true masterpiece of Lombardian cuisine, Osso Buco alla Milanese stands as a testament to the transformative power of slow cooking. Hailing from Milan, its name, 'bone with a hole,' refers to the marrow-rich cross-cut veal shanks that are the heart of this dish. What elevates Osso Buco beyond mere braised meat is the interplay of its components: the succulent, fork-tender veal, patiently cooked in an aromatic sofrito of finely diced carrots, celery, and onion, enriched by white wine and tomatoes, culminating in a deeply flavorful, velvety sauce. The traditional preparation involves dredging the veal in flour for a perfect sear before a long, gentle simmer, allowing collagen to break down and infuse the sauce. The pièce de résistance is the vibrant gremolata – a simple yet essential garnish of finely minced lemon zest, garlic, and fresh parsley. This bright, herbaceous finish provides a crucial counterpoint, cutting through the dish's richness and awakening the palate. While traditionalists might pair it with a saffron-infused Risotto alla Milanese to soak up every drop of its magnificent sauce, creamy polenta or simple crusty bread also make excellent accompaniments. Some variations might include a touch of anchovy in the soffritto or orange zest in the gremolata for an added aromatic layer, but the core essence remains the same: comforting elegance.
Tips & Tricks
- • Ensure your veal shanks are thoroughly browned on all sides before braising; this caramelization adds deep, complex flavor to the final sauce that cannot be achieved otherwise.
- • For a slightly richer, more complex flavor profile, consider adding 2-3 ounces of finely diced pancetta or prosciutto to the pot and render it before sautéing the vegetables.
- • Osso Buco tastes even better the next day as flavors deepen and meld. Store covered in the refrigerator for up to 3 days, reheating gently on the stovetop or in a slow oven.
- • Serve your Osso Buco with a classic saffron risotto (Risotto alla Milanese) to perfectly complement the rich sauce, or opt for creamy polenta or mashed potatoes for a comforting side.
Nutrition Facts
Per serving (approximate)