Tender braised veal shanks with rich vegetables and white wine, finished with bright lemon-parsley gremolata and served in the classic Milanese style.
Osso Buco alla Milanese
Description
Tender braised veal shanks with rich vegetables and white wine, finished with bright lemon-parsley gremolata and served in the classic Milanese style.
Ingredients
Osso buco
Gremolata
Instructions
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Season the veal and dust lightly with flour, shaking off the excess. Heat the olive oil in a heavy casserole and brown the shanks well on both sides. Remove to a plate.
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Add the onion, carrot and celery and cook for 8–10 minutes until softened. Add the garlic and cook for 1 minute.
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Stir in the tomato purée, pour in the wine and simmer for 2–3 minutes. Add the stock, bay leaf and thyme.
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Return the veal to the casserole. The liquid should come roughly halfway up the shanks. Cover and simmer very gently for 1½–2 hours, turning once, until the meat is very tender.
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Mix the lemon zest, garlic and parsley together to make the gremolata.
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Check the sauce for seasoning, spoon it around the veal and scatter over the gremolata just before serving.
Note
Traditionally served with saffron risotto (risotto alla Milanese). Handle the cooked shanks carefully so the marrow bone remains intact.
osso buco, osso buco alla Milanese, Italian veal, braised veal shanks
