Osso Buco alla Milanese
Milan's braised veal shanks, marrow and all, finished with a bright garlic-parsley-lemon gremolata.
Meat
⚠ Contains: Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 veal shanks (osso buco cut), tied around the middle
- Flour, for dredging
- 1 onion, 1 carrot, 1 celery stalk, finely chopped
- 400g canned tomatoes
- 1 cup white wine
- 2 cups beef or veal stock
- 2 tbsp butter, 2 tbsp olive oil
- 1/4 cup chopped parsley, zest of 1 lemon, 1 clove garlic, minced (for gremolata)
- Salt and pepper
Steps
- Season the veal shanks with salt and pepper, then dredge in flour.
- Heat butter and oil in a heavy pot, and brown the shanks well on all sides; remove and set aside.
- Saute onion, carrot, and celery in the same pot until softened.
- Return the shanks to the pot, add wine, and let it reduce by half.
- Add tomatoes and stock, cover, and simmer gently 1.5-2 hours until the meat is fork-tender, turning occasionally.
- Mix parsley, lemon zest, and garlic for the gremolata.
- Serve the shanks with their sauce, topped with gremolata, alongside risotto alla Milanese.