Osso Buco alla Milanese

Osso Buco alla Milanese is a classic Italian dish that showcases tender braised veal shanks, traditionally cooked with white wine, broth, and aromatic vegetables. This hearty meal is typically served over a bed of creamy risotto or polenta, allowing the rich flavors of the meat and sauce to shine through. Perfect for a special occasion, this dish embodies the essence of Italian comfort food.

By API | Prep: 15 min | Cook: 30 min | Serves: 4

Tags: Miscellaneous, Italian

Ingredients

• 4 pcs meaty shanks veal
• 0.5 g flour
• 2 g olive oil
• 3 g butter
• 1 pcs into ½-inch pieces onion
• 1 pcs into ½-inch pieces carrots
• 1 pcs into ½-inch pieces celery
• 1 pcs bulb chopped into ½-inch pieces fennel
• 3 pcs garlic
• 2 pcs strips orange zest
• 1 tsp marjoram
• 1 pcs bay leaf
• 1 cup dry white wine
• 0.5 g chicken stock
• 1 cup with juice tomatoes
• 2 g parsley
• 1 pcs garlic
• 1 tsp lemon zest

Instructions

1. Preheat the oven to 300 degrees.
2. Place flour in a shallow dish.
3. Season the veal shanks on all surfaces with salt and pepper.
4. Coat each shank in the flour, then shake off and pat down to eliminate any excess flour.
5. Dispose of the leftover flour.
6. In a large Dutch oven, heat oil along with 1 tablespoon of butter over medium-high heat.
7. Once the butter has melted and the oil appears shimmering, carefully add the shanks to the pot, flat side down.
8. Sear the shanks, turning them once, until both flat sides develop a caramelized color, approximately 5 minutes per side.
9. Move the browned shanks to a large platter or tray and set them aside.
10. Drain the fat from the pot and discard it.
11. Use a damp paper towel to wipe away any burnt remnants.
12. Add the remaining 2 tablespoons of butter to the pot and let it melt over medium heat.
13. Once the butter stops foaming, add in onion, carrot, celery, and fennel.
14. Season the vegetables with salt and pepper, mix them, and cook until they start to soften, around 6 minutes.
15. Incorporate garlic, orange zest, marjoram, and bay leaf, cooking for an additional minute or two.
16. Introduce the wine to the pot and raise the heat to high.
17. Allow the wine to reach a boil and reduce it by roughly half, stirring occasionally for about 5 minutes.
18. Add stock and tomatoes along with their juice, and bring it to a boil again to reduce the liquid to around 1 cup, which should take about 10 minutes.
19. Place the shanks in the pot with the bone side facing upwards and pour any collected juices over them.
20. Cover with parchment paper, pressing it down so it nearly touches the veal.
21. Securely cover with the lid and position it in the lower section of the oven to braise.
22. After the first 15 minutes, check the pot and lower the oven temperature if the liquid is bubbling too vigorously.
23. Continue braising, turning the shanks and basting them with pan juices after 40 minutes, for approximately 2 hours.
24. In a small bowl, mix together garlic, parsley, and lemon zest to create the gremolata.
25. Cover the gremolata with plastic wrap and set it aside in a cool area.
26. When the veal is fork-tender, take off the lid and sprinkle half of the gremolata over the shanks.
27. Return the uncovered veal to the oven for an additional 15 minutes.
28. Using a slotted spatula or spoon, gently lift the shanks out of the braising liquid.
29. Place the shanks on a serving platter without stacking them and cover with foil to keep warm.
30. Put the braising pot on the stove and skim off any visible fat from the sauce.
31. Taste the sauce and boil it down for 5 to 10 minutes if it lacks flavor.
32. Taste again for seasoning and mix in the remaining gremolata if preferred.
33. Serve one shank per plate or separate larger shanks to serve smaller portions.
34. Arrange the veal shanks on warm dinner plates alongside risotto, if desired.
35. Top the plates with the remaining gremolata and generously drizzle with sauce before serving.

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