Traditional Italian recipes from my nonna's kitchen
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Osso Buco alla Milanese
Serves 4 · 2h 30min · Lombardy, Italy
Ingredients
Steps
4 veal shanks, cross-cut (about 1.5 inches thick)
1/2 cup all-purpose flour, for dredging
3 tbsp olive oil
1 large onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
4 cloves garlic, minced
1 cup dry white wine
1 can (400g) crushed San Marzano tomatoes
2 cups beef stock
1 bay leaf
Fresh thyme and rosemary
For gremolata: lemon zest, garlic, parsley
Pat the veal shanks dry and season generously with salt and pepper. Dredge lightly in flour, shaking off excess.
Heat olive oil in a heavy Dutch oven over medium-high heat. Brown the shanks on both sides until golden, about 4 minutes per side. Remove and set aside.
In the same pot, sauté onion, carrots, and celery until softened, about 8 minutes. Add garlic and cook 1 minute more.
Pour in the white wine and scrape up any browned bits from the bottom. Let it reduce by half.
Add crushed tomatoes, beef stock, bay leaf, and herbs. Return the shanks to the pot. The liquid should come about halfway up the meat.
Cover tightly and braise in a 325°F (165°C) oven for 2 hours, turning once halfway through.
While the osso buco cooks, prepare the gremolata by finely chopping together lemon zest, garlic, and fresh parsley.
Serve the shanks over saffron risotto, spooning the braising liquid over the top. Garnish with gremolata.