Osso Buco Milanese
Transport your taste buds straight to Milan with this classic Osso Buco Milanese, a luxurious Italian dish that pairs tender, fall-off-the-bone veal shanks with a rich, slow-braised sauce. Infused with the robust flavors of aromatic vegetables, white wine, and tomatoes, this comforting recipe is brought to life by a vibrant gremolata topping of zesty lemon, garlic, and fresh parsley. The veal shanks are seared to golden perfection before being gently braised in the oven, resulting in a dish that’s as elegant as it is hearty. Traditionally served over creamy saffron risotto or silky polenta, Osso Buco Milanese is a true celebration of rustic Italian cooking, perfect for a special occasion or an indulgent weekend meal.
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Recipe Information
Ingredients
- 4 pieces (about 2 inches thick) Veal shanks, bone-in
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 medium Celery stalk, finely chopped
- 3 cloves Garlic, minced
- 1 cup Dry white wine
- 1 14-ounce can Canned diced tomatoes
- 1.5 cups Beef stock or veal stock
- 1 leaf Bay leaf
- 4 sprigs Fresh thyme
- 1 batch Gremolata (zest of lemon, parsley, and garlic)
Instructions
Preheat your oven to 325°F (165°C).
Pat the veal shanks dry with paper towels and tie each shank with kitchen twine to keep the meat intact during cooking.
In a shallow bowl, mix the flour, salt, and black pepper. Dredge the veal shanks lightly in the flour, shaking off any excess.
Heat olive oil and butter in a large, heavy-bottomed, oven-safe pot or Dutch oven 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 them aside.
Reduce the heat to medium and add the chopped onion, carrot, and celery to the pot. Sauté for about 5-7 minutes until softened and lightly caramelized.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 3-4 minutes.
Stir in the canned tomatoes, beef stock, bay leaf, and thyme sprigs. Bring the mixture to a simmer.
Nestle the veal shanks back into the pot, ensuring they are partially submerged in the liquid.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
Carefully remove the pot from the oven. Discard the bay leaf and thyme sprigs. Taste the sauce and adjust the seasoning with salt and pepper as needed.
Serve the Osso Buco over saffron risotto or polenta, garnished with a sprinkle of freshly prepared gremolata for a bright and zesty finish.
Nutrition Facts
Calories |
5435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.7 g | 348% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 2110 mg | 703% | |
| Sodium | 5582 mg | 243% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 24.8 g | ||
| Protein | 585.0 g | 1170% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 556 mg | 43% | |
| Iron | 41.9 mg | 233% | |
| Potassium | 9559 mg | 203% | |
*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.
