Osso Bucco Alla Milanese
Transport your taste buds to the heart of Milan with this classic Osso Bucco Alla Milanese. Tender veal shanks are slow-braised to perfection in a rich medley of white wine, tomatoes, and aromatic herbs, creating a melt-in-your-mouth dish bursting with savory depth. The secret to its incredible flavor? A bright gremolata topping made with fresh parsley, lemon zest, and garlic, which adds a zesty, aromatic finish. Perfectly paired with creamy polenta or traditional saffron-infused risotto alla milanese, this comforting Italian masterpiece is the ultimate weekend dinner to impress family and guests alike. Indulge in this elegant yet approachable recipe, showcasing bold flavors and timeless culinary traditions.
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Recipe Information
Ingredients
- 4 pieces (about 1.5 inches thick) Veal shanks
- 0.5 cups All-purpose flour
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium (finely chopped) Onion
- 1 medium (finely chopped) Carrot
- 1 (finely chopped) Celery stalk
- 2 (minced) Garlic cloves
- 1 cups Dry white wine
- 2 cups Chicken or beef broth
- 1 cups Canned diced tomatoes
- 1 Bay leaf
- 3 sprigs Fresh thyme
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoons (adjust to taste) Black pepper
- 1 teaspoon (for gremolata) Lemon zest
- 2 tablespoons (chopped, for gremolata) Fresh parsley
- 1 (minced, for gremolata) Garlic clove
Instructions
Preheat your oven to 325°F (160°C).
Pat the veal shanks dry with paper towels and season with salt and black pepper. Lightly dust them with flour, shaking off any excess.
In a heavy-bottomed oven-safe Dutch oven, heat the olive oil and butter over medium-high heat.
Sear the veal shanks on all sides until golden brown, about 4-5 minutes per side. Remove the shanks and set aside.
Reduce the heat to medium and add the chopped onion, carrot, and celery. Sauté for about 5 minutes until softened.
Add the minced garlic and cook for another 1 minute, stirring frequently.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Return the veal shanks to the pot and add the canned diced tomatoes, broth, bay leaf, and thyme sprigs. Ensure the liquid comes about three-quarters of the way up the shanks.
Cover the pot with a lid and transfer it to the preheated oven. Braise for 1.5 to 2 hours, turning the shanks halfway through, until the meat is tender and almost falling off the bone.
While the veal is braising, prepare the gremolata. In a small bowl, combine the lemon zest, chopped parsley, and minced garlic. Set aside.
Once the veal is done, remove the pot from the oven. Discard the bay leaf and thyme sprigs.
Serve the osso bucco hot, topped with a sprinkle of gremolata. Pair with risotto alla milanese or creamy polenta for a complete meal.
Nutrition Facts
Calories |
909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.8 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1473 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
