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Osso Buco alla Milanese

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20 min
Prep
2 hr 30 min
Cook

Ingredients

  • 4 veal shanks, about 350 g (12 oz) each, tied around the middle
  • 50 g (1/3 cup) plain flour, for dredging
  • 3 tbsp extra virgin olive oil
  • 40 g (3 tbsp) butter
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 250 ml (1 cup) dry white wine
  • 400 g (14 oz) canned chopped tomatoes
  • 500 ml (2 cups) beef or veal stock
  • Salt and pepper, to taste
  • Zest of 1 lemon
  • 2 garlic cloves, minced
  • 3 tbsp chopped fresh parsley

Method

  1. Season the veal shanks and dredge lightly in flour, shaking off excess.
  2. Heat olive oil and half the butter in a large pot; brown the shanks well on both sides, then set aside.
  3. In the same pot, add remaining butter and sauté onion, carrot and celery until softened, about 8 minutes.
  4. Pour in the white wine, scraping up browned bits, and simmer until reduced by half.
  5. Add tomatoes and stock, return the shanks to the pot, and bring to a gentle simmer.
  6. Cover and cook on low heat (or in a 160°C/320°F oven) for 2-2.5 hours, until the meat is very tender.
  7. Mix lemon zest, garlic and parsley to make the gremolata.
  8. Serve the osso buco spooned with sauce, topped with fresh gremolata.

Introduction: A signature dish of Milan, osso buco (meaning 'bone with a hole') braises veal shanks slowly until the meat falls off the bone and the marrow inside becomes a delicacy in itself.

Cultural Background: A signature dish of Milan, osso buco (meaning 'bone with a hole') braises veal shanks slowly until the meat falls off the bone and the marrow inside becomes a delicacy in itself. It's traditionally finished with gremolata — a bright mix of lemon zest, garlic and parsley — and served with saffron risotto.

Tips: Tie the shanks with string so the meat stays intact around the bone while braising. Don't skip the gremolata — its bright acidity cuts through the rich braise.

Variations: Milanese purists omit tomato for 'osso buco in bianco'; the tomato version is more common today. No authentic vegetarian conversion exists, as the dish is defined by the bone and marrow; a mushroom and root vegetable braise can be offered as an inspired alternative rather than a direct conversion.

Storage: Refrigerate up to 3 days; flavour deepens overnight. Freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop over low heat, covered, until warmed through.

Nutrition: Per serving: approx. 520 kcal, 42 g protein, 26 g fat, 18 g carbohydrate, 6 g sugar.

FAQs:

Q: What's special about the bone marrow?

A: It's considered a delicacy, traditionally scooped out and eaten with a small spoon after the meat.

Q: What's a good substitute for veal?

A: Beef shank can be used, though cooking time may need to be extended slightly.

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