Osso Buco alla Milanese
Milan's most celebrated slow-braised dish — osso buco, cross-cut veal shanks braised in white wine, vegetables and stock until the meat falls from the bone and the marrow in the bone can be scooped out (this is the great prize). Traditionally served with saffron risotto alla Milanese and finished with gremolata (lemon zest, garlic and parsley).
- Total
- 1 hr 55 min
- Serves
- 4
- Level
- Hard
Prep 25 min · Cook 1 hr 30 min
Ingredients
Method
Season veal; dredge in flour. Brown on both sides in butter and oil in a casserole. Remove.
About 5 min
Sauté onion, carrot and celery in the same pan 10 minutes. Add tomato paste; stir 2 minutes.
About 36 min
Add white wine; boil 3 minutes. Return veal; add enough stock to come halfway up. Bring to simmer; cover tightly.
About 36 min
Braise at 165°C for 1.5–2 hours until meat is completely tender and pulling from the bone. Turn once during cooking.
About 36 min
Gremolata: mix lemon zest, garlic and parsley. Scatter over just before serving. The bone marrow is scooped out and eaten — the Milanese prize. Serve with saffron risotto.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 52 g
- Carbs
- 12 g
- Fat
- 28 g
- Fibre
- 2 g
- Sugar
- 4 g
- Sodium
- 580 mg
Contains: gluten, dairy
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Recipe by Boon Tools.