Osso Buco alla Milanese
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The Tale of Osso Buco alla Milanese
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Osso buco alla Milanese, braised veal shank, originated in Milan and has been documented in Milanese cookbooks since at least the 19th century. Traditionally finished with gremolata — lemon zest, garlic, and parsley — and served with saffron risotto, it's one of Lombardy's signature dishes.
Ingredients
Scale:· 4 servings
- 4 veal shanks, cut for osso buco
- 1/2 cup all-purpose flour
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup dry white wine
- 2 cups beef stock
- 1 cup crushed tomatoes
- 2 cloves garlic, minced (for gremolata)
- 1 lemon, zested (for gremolata)
- 2 tbsp chopped parsley (for gremolata)
Instructions
- 1Dredge the veal shanks in flour, shaking off excess, and season with salt and pepper.
- 2Brown the shanks well on all sides in a hot Dutch oven with oil, then set aside.
- 3In the same pot, sauté onion, carrot, and celery until softened.
- 4Deglaze with white wine, scraping up any browned bits, and let it reduce slightly.
- 5Return the shanks to the pot, add crushed tomatoes and enough stock to come halfway up the meat.
- 6Cover and braise on low heat (or in a 160°C/325°F oven) for about 2 hours until the meat is fork-tender.
- 7Combine minced garlic, lemon zest, and parsley to make the gremolata.
- 8Serve the osso buco topped with fresh gremolata, traditionally alongside risotto alla Milanese.
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