Osso Buco alla Milanese

Name: Osso Buco alla Milanese
Prep time: 2 h 45 min
Cook time: 50 min
Total time: 3 h 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 veals; ½ cup flour; 2 tbsp olive oil; 3 tbsp butter; 1 onion; 1 carrot; 1 celery; 1 fennel; 3 cloves garlic; 2 orange zest; 1 ½ tsp marjoram; 1 bay leaf; 1 cup dry white wine; ½ cup chicken stock; 1 cup tomatoes; 2 tbsp parsley; 1 tsp garlic; 1 tsp lemon zest

A weekend Italian dinner made with beef. Ready in about 3 hours 35 minutes. Difficulty: more effort.

2 hr 45 minPrep (about)
50 minCook (about)
3 hr 35 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

3 veals

Fresh & other

⅓ cup flour
2 ½ tbsp butter
1 onion
1 carrot
1 celery
1 fennel
2 cloves garlic
2 orange zest
¾ cup dry white wine
⅓ cup chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
¾ cup tomatoes
¾ tsp garlic
¾ tsp lemon zest

Sauces & oils

1 ½ tbsp olive oil

Spices & seasonings (3): marjoram, bay leaf, parsley

1 ¼ tsp marjoram
1 bay leaf
1 ½ tbsp parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.

How to make it

Steps in our own plain words.

Turn the oven on to 300 degrees.
Dredging the shanks: pour the flour in a shallow dish.
Season the veal shanks on every side with salt and pepper.
One at a time.
Roll your shanks around in pat the shank, plus shake and your flour coat to remove any excuses flour.
Discard the remaining flour.
Browning your shanks: put your oil plus 2 ¼ tsp of your butter in a wide big heavy pot or heavy braising pot (6.
Do it to 7 quart).
Heat over medium-high heat.
Wait until your butter has melted plus the oil is shimmering.
Lower the shanks in the pot, flat side down.
If your shanks won’t fit touching one another, do this in batches.
Brown the shanks, till both flat sides are fully caramelized, about 5 minutes per side.
Turn when with tongs.
If the butter-oil mix starts to burn, lower the heat a bit.
Move the shanks to a big platter or tray.
Set aside.
Your aromatics: pour off plus discard the fat from the pot.
Ad the rest of the 1 ½ tablespoons butter to your pot and melt it over medium heat.
Wait until the butter has stopped foaming.
Add the onion, carrot, celery, and fennel.
Season with salt and pepper.
Stir.
Heat the vegetables till they begin to soften but don't brown, about 6 minutes.
Stir in bay leaf, marjoram, orange zest and the garlic, and stew for another minute or two.
The braising liquid: add the wine, turn the heat up to high.
Bring to a boil.
Boil, to reduce the wine by around half, 5 minutes.
Stir every so often.
Add your stock and tomatoes, with their juice.
Boil again to reduce the liquid to around 1 cup total, about 10 minutes.
Your braise: Place your shanks in the pot so that they're sitting with the exposed bone facing up.
Pour.
Do it over any juices that as they sat.
Cover using parchment paper, pressing down so your parchment nearly touches your veal plus your edges hang over your sides of the pot by around an inch.
Cover tightly with the lid, and slide in your lower part of oven to braise at a gentle simmer.
Check the pot after the first 15 min, plus if your liquid is simmering too, lower oven heat by 10 or 15 degrees.
Spooning some pan juices, turning the shanks and Continue braising over the top after the first 40 min, till the meat is fully tender and pulling away from the bone, around 2 hours.
The gremolata: While the shanks are braising.
Stir the lemon zest, parsley and garlic in a small bowl.
Cover with plastic wrap.
Set aside in a cool place.
Your finish: When your veal is fork-tender plus falling away from the bone.
Remove the lid.
Sprinkle over half of the gremolata.
Return your veal to oven, uncovered, for another 15 min to caramelize it some.
Lift your shanks from your braising liquid, doing best to keep them intact using a slotted spatula or spoon.
Your shanks will be very tender plus threatening to fall in bits, plus your marrow will be wobbly inside your bones, so this can be bit tricky.
But if they do apart, don’t worry, your flavor won’t suffer at all.
Arrange your shanks on a serving platter or other big plate, without stacking.
Cover with foil to keep warm.
Finishing your sauce: Set the braising pot over the top of your stove plus evaluate your sauce: if there is visible layer of fat floating on your surface, use a big spoon to skim it off plus discard it.
Taste the sauce for concentration of flavor.
If it tastes bit weak or flat, bring it to boil over high heat.
Boil to reduce your volume plus intensify the flavor for 5 to 10 min.
Taste again for salt and pepper.
If the sauce wants more zip, mix in a teaspoon or two of the rest of the gremolata.
Portioning your veal shanks: if your shanks are reasonably sized.
Serve one per person.
If your shanks are gargantuan or you’re dealing using modest appetites, pull apart your larger shanks, separating them their natural seams.

On the side: Garlic bread

A side we added to round out the meal. It is not part of the original recipe.

How to make it (15 min)

Heat the oven to 400°F. Mash the soft butter with the minced garlic.
Split the bread, spread on the garlic butter and bake 8 to 10 minutes until golden. Slice.