Osso Buco alla Milanese is an Italian classic that brings comfort to your table with its rich, savory flavors and melt-in-your-mouth texture. This dish is perfect for those cozy evenings when you want to impress with minimal fuss. Dive into this recipe, and you’ll see why it’s a timeless favorite.
The star of the show is the veal shanks. Their marrow-filled bones and meat are perfect for slow cooking, resulting in a rich, gelatinous sauce. Salt and freshly ground black pepper season the meat, while a dusting of all-purpose flour helps to brown and thicken the sauce. The olive oil and unsalted butter form the base for browning the shanks and vegetables.
Onion, carrots, and celery create a flavorful mirepoix that forms the foundation of the dish’s depth. Garlic adds a fragrant touch, while dry white wine deglazes the pot, lifting all those delicious browned bits. Beef broth and diced tomatoes make up the bulk of the braising liquid, enhanced by a bay leaf and fresh thyme for aromatic depth.
The lemon zest, fresh parsley, and minced garlic combine into a gremolata that brightens the dish with a citrusy, fresh finish.
Osso Buco alla Milanese pairs beautifully with creamy risotto or polenta, both of which soak up the delicious sauce. A side of roasted vegetables or a simple arugula salad with lemon vinaigrette can add a refreshing contrast to the rich flavors.
Start by seasoning your veal shanks generously with salt and freshly ground black pepper. Give them a light dusting of flour, and shake off the excess. This step helps to create a beautiful crust when browning.
In a large, heavy pot, heat up your olive oil and butter over medium-high heat. Once the butter has melted, carefully add the veal shanks. Brown them on all sides, which should take about 8-10 minutes. Once they are beautifully golden, remove them and set them aside.
Add your chopped onion, diced carrots, and celery to the pot. Sauté them until they’re softened, around 5-7 minutes. Then, add the minced garlic and continue cooking for another minute until it becomes fragrant.
Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer until it’s reduced by half, which will concentrate its flavor.
Return the browned veal shanks to the pot, nestling them among the vegetables. Pour in the beef broth and add the diced tomatoes, bay leaf, and fresh thyme. Bring everything to a simmer, then cover the pot and reduce the heat to low. Let it braise gently for about 2 hours, or until the meat is tender and falling off the bone.
While the osso buco cooks, prepare the gremolata. Simply mix the lemon zest, fresh parsley, and minced garlic in a small bowl. This will be your finishing touch.
Once the osso buco is done, serve the veal shanks topped with a generous sprinkle of the gremolata. Enjoy the rich, comforting flavors with your chosen sides.
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