Osso Buco alla Milanese - Italian Recipe

Osso Buco alla Milanese

🌍 Italian, Milan/Lombardy Difficulty: ●●●○○

The marrow inside the shank is the point. Braise slowly enough that it renders to a trembling softness inside the bone. Serve the gremolata separately — its raw garlic and lemon zest cut the richness of a dish that has been cooking for hours.

Ingredients

• 4 veal cross-cut shanks
• 1 onion, 1 carrot, 1 celery stalk
• 200ml white wine
• 400g canned tomatoes
• 500ml veal stock
• Gremolata: zest 1 lemon, 1 garlic clove minced, parsley

Method

1. Step 1 — Flour and brown shanks; remove.
2. Sautéing — Sauté soffritto; deglaze with wine.
3. Step 3 — Return shanks; add tomatoes and stock.
4. Braising — Braise covered 1.5 hours until tender.
5. Making — Make gremolata; scatter over before serving with risotto Milanese.

Tags: veal cross-cut shanks, onion, white wine, canned tomatoes, veal stock · Source: Brittani's Almanac