Osso Buco alla Milanese
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Osso Buco alla Milanese

A classic Italian dish featuring tender veal shanks braised with aromatic vegetables and served with a fresh gremolata.

ItalianOmnivoreDinner
By Daria
30 minPrep
2.5 hrCook
3 hrTotal
4Servings
450Calories

Ingredients

  • Veal4 meaty shanks
  • Flour½ cup
  • Olive Oil2 tablespoons
  • Butter3 tablespoons
  • Onion1 medium chopped into ½-inch pieces
  • Carrots1 chopped into ½-inch pieces
  • Celery1 chopped into ½-inch pieces
  • Fennel1 bulb chopped into ½-inch pieces
  • Garlic3 cloves
  • Orange zest2 strips
  • Marjoram1 ½ teaspoons
  • Bay leaf1
  • Dry White Wine1 cup
  • Chicken stock½ cup
  • Tomatoes1 cup chopped with juice
  • Parsley2 tablespoons chopped
  • Garlic1 teaspoon minced
  • Lemon Zest1 teaspoon grated

Osso Buco alla Milanese is a rich and flavorful Italian dish that showcases the tenderness of braised veal shanks. The slow cooking process ensures that the meat becomes incredibly soft and flavorful, while the gremolata adds a fresh and zesty finish that brightens the dish. Traditionally served with risotto, this dish is perfect for a special occasion or a comforting family dinner.

The key to a successful Osso Buco is the layering of flavors, starting from browning the shanks to creating a robust sauce. Make sure to take your time during the braising process for the best results. Serve it hot, garnished with gremolata, and enjoy the delightful combination of flavors and textures.

Substitutions

  • Use beef shanks if veal is unavailable.
  • Vegetable stock can replace chicken stock for a lighter flavor.
  • Thyme can be swapped for marjoram if needed.

Instructions

  1. Preheat the Oven

    5 min

    Begin by heating your oven to 300°F (150°C). This will prepare it for the slow braising process later.

  2. Prepare the Shanks

    10 min

    In a shallow dish, place ½ cup of flour. Season the 4 veal shanks with salt and pepper, then coat each one in flour, shaking off the excess. Set aside on a plate.

  3. Brown the Shanks

    10 min

    Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a Dutch oven over medium-high heat. Once the butter melts and the oil shimmers, brown the shanks for about 5 minutes on each flat side until caramelized. Remove and set aside.

  4. Sauté the Aromatics

    8 min

    Discard excess fat from the pot, then add 2 tablespoons of butter over medium heat. Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery, and 1 chopped fennel for 6 minutes until softened but not browned. Stir in 3 cloves of garlic, 2 strips of orange zest, 1.5 teaspoons of marjoram, and 1 bay leaf for 2 more minutes.

  5. Make the Braising Liquid

    15 min

    Pour in 1 cup of dry white wine and raise the heat to high. Boil for 5 minutes to reduce by half. Then, add ½ cup of chicken stock and 1 cup of chopped tomatoes with juice, boiling for another 10 minutes until reduced to about 1 cup.

  6. Braise the Shanks

    2 hr

    Place the shanks back into the pot, bone-side up, and pour any accumulated juices over them. Cover tightly with parchment paper and a lid, then braise in the oven for about 2 hours, checking occasionally to ensure a gentle simmer.

  7. Prepare the Gremolata

    5 min

    While the shanks braise, mix 2 tablespoons of chopped parsley, 1 teaspoon of minced garlic, and 1 teaspoon of grated lemon zest in a small bowl. Cover and set aside until ready to use.

  8. Finish the Shanks

    15 min

    Once the shanks are tender, remove the lid and sprinkle half of the gremolata over the top. Return uncovered to the oven for an additional 15 minutes to caramelize.

  9. Serve the Dish

    10 min

    Carefully remove the shanks from the pot and place on a serving platter. Skim any fat from the sauce, then taste and adjust seasoning. Serve the shanks topped with the remaining gremolata and sauce, ideally alongside risotto.

FAQ

Yes, Osso Buco can be made a day in advance. Simply reheat it gently on the stove before serving.

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