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Try SavoraOsso Buco alla Milanese
A classic Italian braised veal shank dish, Osso Buco alla Milanese is known for its rich flavors and tender meat. Served with a gremolata of lemon zest, garlic, and parsley, it's a truly gourmet experience.
Ingredients
- Veal shanks4
- All-purpose flour1/2 cup
- Olive oil3 tablespoons
- Butter2 tablespoons
- medium, chopped Onion1
- medium, chopped Carrot1
- medium, chopped Celery stalk1
- Dry white wine1 cup
- Beef broth2 cups
- Tomato paste2 tablespoons
- Bay leaf1
- Dried thyme1/2 teaspoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Lemon zest1 tablespoon
- cloves, minced Garlic2
- tablespoons, chopped Fresh parsley2
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Learn MoreMethod
Preheat oven to 325°F (160°C).
Season veal shanks with salt and pepper. Dredge in flour, shaking off excess.
In a large Dutch oven or oven-safe pot, heat olive oil and butter over medium-high heat. Brown veal shanks on all sides, about 3-4 minutes per side. Remove shanks and set aside.
Add onion, carrot, and celery to the pot and cook until softened, about 5-7 minutes.
Stir in tomato paste and cook for 1 minute.
Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2 minutes.
Return veal shanks to the pot. Add beef broth, bay leaf, and thyme. Bring to a simmer.
Cover the pot and transfer to the preheated oven. Braise for 2.5-3 hours, or until the veal is very tender and easily pulls away from the bone.
While the Osso Buco is braising, prepare the gremolata: In a small bowl, combine lemon zest, minced garlic, and chopped parsley.
Once the Osso Buco is done, remove from the oven and let rest for 10 minutes before serving.
Serve hot, garnished with gremolata. Traditionally served with risotto alla Milanese.
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