Osso Buco alla Milanese

Osso Buco alla Milanese is a classic Italian dish that hails from the Lombardy region. It features succulent braised veal shanks bathed in a rich sauce of white wine, broth, and aromatics, crowned with a zesty gremolata. The dish is known for its tender, melt-in-your-mouth meat and deep, savory flavors.

Prep time: 15 minutes
Cook time: 2 hours
Serves: 4

Ingredients

4 veal shanks (about 1.5 inches thick)

Salt and freshly ground black pepper to taste

1/2 cup all-purpose flour for dusting

2 tablespoons olive oil

2 tablespoons unsalted butter

1 large onion, finely chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 cup dry white wine

1 1/2 cups beef broth

1 can (14 oz) diced tomatoes

1 bay leaf

Fresh thyme sprigs

Zest of 1 lemon

2 tablespoons fresh parsley, chopped

1 clove garlic, minced (for gremolata)

Instructions

1. Season the veal shanks with salt and pepper, then dust with flour, shaking off excess.

2. Heat olive oil and butter in a large, heavy pot over medium-high heat. Brown the veal shanks on all sides, then remove and set aside.

3. In the same pot, add onion, carrots, and celery. Sauté until vegetables are softened.

4. Add garlic and cook for another minute until fragrant.

5. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine is reduced by half.

6. Return the veal shanks to the pot, add beef broth, tomatoes, bay leaf, and thyme. Bring to a simmer, cover, and reduce heat to low.

7. Braise for about 2 hours or until the meat is tender and falling off the bone.

8. Prepare the gremolata by mixing lemon zest, parsley, and minced garlic together.

9. Serve the veal shanks topped with the gremolata.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a covered skillet over low heat until warmed through, adding a splash of broth if necessary.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.