🍷 Osso Buco alla Milanese (Serves 4)
🧂 Ingredients
For the osso buco:
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4 veal shanks (about 1.5 inches thick, 350–450g / 12–16 oz each)
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Salt & black pepper
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Flour, for dredging
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2–3 tbsp olive oil
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1 small onion, finely chopped
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1 carrot, finely chopped
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1 celery stalk, finely chopped
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2 cloves garlic, minced
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2 tbsp tomato paste
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1 cup (240 ml) dry white wine
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2 cups (500 ml) chicken or veal stock (or water)
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2 sprigs fresh thyme (or 1 tsp dried)
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1 bay leaf
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Zest of 1 lemon (optional, for brightness)
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Optional: 1 tsp anchovy paste for umami depth
For the gremolata (traditional topping):
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Zest of 1 lemon
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1 small garlic clove, finely minced
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2 tbsp fresh parsley, finely chopped
👩🍳 Instructions
1. Prep and Sear the Veal
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Pat veal shanks dry. Season generously with salt and pepper, then dredge in flour.
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In a heavy Dutch oven, heat olive oil over medium-high heat.
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Sear shanks on all sides until golden brown (about 2–3 minutes per side). Remove and set aside.
2. Sauté the Vegetables
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In the same pot, reduce heat to medium. Add onion, carrot, and celery.
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Cook 5–7 minutes until softened. Add garlic and cook 1 minute more.
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Stir in tomato paste and cook 2 minutes until slightly darkened.
3. Deglaze and Braise
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Pour in white wine, scraping up any browned bits. Let it simmer 2–3 minutes.
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Return veal shanks to the pot. Add stock to almost cover the meat.
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Add thyme, bay leaf, and optional lemon zest or anchovy paste.
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Bring to a simmer, then cover.
4. Braise in Oven
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Transfer to a preheated oven at 160°C (325°F).
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Cook for 2½ to 3 hours, until meat is very tender and pulling from the bone.
5. Make the Gremolata
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Mix lemon zest, garlic, and parsley together.
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Sprinkle over the dish just before serving for freshness and brightness.
🍽️ Serving Suggestions
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Risotto alla Milanese (saffron risotto) — classic pairing
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Creamy mashed potatoes or polenta
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Fresh crusty bread to mop up the sauce
✅ Tips
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Make ahead: Improves with time. Reheat gently the next day.
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Marrow: Serve with small spoons — the bone marrow is a delicacy.
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Substitutes: Beef shanks or even lamb shanks work, though veal is traditional.
Would you like the Risotto alla Milanese recipe too, or a slow cooker or pressure cooker version of Osso Buco?