Osso Buco alla Milanese

About This Recipe

Osso buco (meaning 'hole in the bone' in Italian) is one of Milan's greatest culinary contributions — veal shanks braised slowly in white wine and tomatoes until the meat falls from the bone and the marrow in the centre becomes impossibly rich. The dish is inseparable from its traditional accompaniment: risotto alla milanese, the saffron-perfumed risotto that is its equal in importance. The defining final touch is gremolata — a mixture of lemon zest, garlic and parsley scattered over the top at the last moment, which cuts through the richness with its bright, raw freshness.

Ingredients

Serves 4

• 4 piecesveal osso buco (cross-cut veal shanks)(4–5cm thick, tied with string)
• 1 largeonion(finely diced)
• 1carrot(finely diced)
• 2 stalkscelery(finely diced)
• 3garlic cloves(minced)
• 250 mldry white wine
• 400 gtinned tomatoes
• 300 mlchicken stock
• 4 tbspplain flour(for dusting)
• 4 tbspolive oil
• 2 tbspbutter
• 2 tbsplemon zest(for gremolata)
• 1garlic clove(minced, for gremolata)
• 3 tbspflat-leaf parsley(finely chopped, for gremolata)

Instructions

1. 1

   Sear shanks

   Dust veal shanks with flour. Heat oil and butter in a heavy Dutch oven. Brown shanks well on all sides. Remove.

2. 2

   Build braising base

   Soften onion, carrot and celery in the same pot, 8 minutes. Add garlic and cook 1 minute. Pour in wine; let it bubble and reduce by half. Add tomatoes and stock. Return shanks, ensuring they are at least half-submerged.

3. 3

   Braise

   Bring to a simmer. Cover and braise in the oven at 160°C for 1.5–2 hours until meat is very tender and pulling away from the bone.

   Tying the shank with string prevents it falling apart in the braise.

4. 4

   Make gremolata

   Mix lemon zest, garlic and parsley together.

5. 5

   Serve

   Remove shanks. Reduce sauce if needed. Remove kitchen string. Serve shanks on saffron risotto. Spoon sauce over. Scatter gremolata. Encourage diners to eat the marrow from the bone.

Variations

• •

  The older 'in bianco' version omits tomatoes — use only white wine and stock for a more delicate result.

• •

  Lamb shanks respond beautifully to this same braising treatment.

Storage

Improves greatly the next day. Refrigerate up to 4 days. Freeze up to 3 months.

Frequently Asked Questions