Dinely

Login

Osso Buco alla Milanese

Classic Osso Buco alla Milanese: tender braised veal shanks in a rich tomato-white wine sauce finished with a bright garlic-parsley-lemon gremolata — rustic, comforting and aromatic.

Servings
4
Difficulty
Easy
Sign in to rate this recipe!
Osso Buco alla Milanese

Ingredients

Main

  • 4 pcs veal shanks
  • 0.5 cup flour
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 1 pcs onion, chopped 1/2-inch
  • 1 pcs carrot, chopped 1/2-inch
  • 1 pcs celery, chopped 1/2-inch
  • 1 pcs fennel bulb, chopped 1/2-inch
  • 3 pcs garlic cloves
  • 2 pcs orange zest strips
  • 1.5 tsp marjoram
  • 1 pcs bay leaf
  • 1 cup dry white wine
  • 0.5 cup chicken stock
  • 1 cup tomatoes, chopped with juice
  • 2 tbsp parsley, chopped
  • 1 tsp garlic, minced (for gremolata)
  • 1 tsp lemon zest, grated (for gremolata)

Directions

  • Preheat oven to 300°F (150°C).
  • Season veal shanks with salt and pepper then dredge in flour, shaking off excess; discard remaining flour.
  • Heat olive oil and 1 tbsp butter in a wide heavy pot over medium-high heat; brown shanks flat side down about 5 minutes per side; transfer to a platter.
  • Pour off fat, wipe pot, add remaining 2 tbsp butter and melt over medium heat.
  • Add onion, carrot, celery and fennel, season with salt and pepper and cook until beginning to soften, about 6 minutes.
  • Stir in garlic, orange zest, marjoram and bay leaf and cook 1–2 minutes.
  • Add white wine, raise heat to high and boil to reduce by half, about 5 minutes.
  • Add chicken stock and tomatoes with juice and boil to reduce to about 1 cup, about 10 minutes.
  • Nestle shanks in pot with exposed bone up, pour over accumulated juices, cover with parchment and lid and braise in oven at a gentle simmer.
  • Check after 15 minutes and reduce oven if boiling too aggressively; after 40 minutes turn shanks and spoon pan juices over top; continue braising until meat is tender and pulling from bone, about 2 hours total.
  • While braising, mix minced garlic, chopped parsley and grated lemon zest to make gremolata; cover and chill.
  • When fork-tender, remove lid and sprinkle half the gremolata over shanks and return uncovered to oven for 15 minutes to caramelize.
  • Carefully lift shanks from braising liquid and keep warm covered with foil.
  • Skim fat from sauce if needed and boil to reduce 5–10 minutes to concentrate flavors; adjust salt and pepper and stir in a teaspoon or two of remaining gremolata if desired.
  • Serve one shank per person with remaining gremolata sprinkled on top and generous spoonfuls of sauce