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Osso Buco alla Milanese

Osso Buco alla Milanese
Tender braised veal shanks with rich vegetables and white wine, finished with bright lemon-parsley gremolata and served in the classic Milanese style.
Prep Time 20 mins
Cook Time 120 mins
Total Time 2 hrs 20 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: medium
Servings: 4
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
  • 4 veal osso buco shanks, about 250–300g each
  • 3 tbsp plain flour
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stick, finely diced
  • 2 garlic cloves, finely chopped
  • 200ml dry white wine
  • 400ml beef or veal stock
  • 2 tbsp tomato purée
  • 1 bay leaf
  • 2 sprigs thyme
  • Salt and freshly ground black pepper
    • Gremolata
  • Finely grated zest of 1 unwaxed lemon
  • 1 small garlic clove, finely grated
  • Small handful flat-leaf parsley, finely chopped
Instructions
  1. 1
    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.
  2. 2
    Add the onion, carrot and celery and cook for 8–10 minutes until softened. Add the garlic and cook for 1 minute.
  3. 3
    Stir in the tomato purée, pour in the wine and simmer for 2–3 minutes. Add the stock, bay leaf and thyme.
  4. 4
    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.
  5. 5
    Mix the lemon zest, garlic and parsley together to make the gremolata.
  6. 6
    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.

Keywords: osso buco, osso buco alla Milanese, Italian veal, braised veal shanks
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