How to Make Osso Buco Alla Milanese Recipe
If you have ever dreamed of comforting yourself with a dish that exudes rich flavor and timeless Italian charm, then you’re in for a treat. Learning How to Make Osso Buco Alla Milanese Recipe opens the door to a tender, succulent veal shank braised to perfection in a fragrant sauce that highlights fresh vegetables, herbs, and a splash of white wine. This recipe is a celebration of textures and tastes, from the perfectly browned crust on the veal to the vibrant gremolata garnish that pulls everything together with a fresh punch. It’s the kind of meal that invites lingering conversation and second helpings, perfectly embodying the warmth of Milanese cuisine.
Ingredients You’ll Need
The magic behind How to Make Osso Buco Alla Milanese Recipe starts with simplicity and quality ingredients. Every component plays a vital role in crafting a dish that’s complex yet approachable, where freshness and balance shine through each bite.
- Bone-in veal shanks: Choose about 1-inch thick shanks with good marbling to ensure tenderness and rich flavor after slow cooking.
- Olive oil: A good quality olive oil is essential for browning and sautéing, adding a fruity, smooth base.
- Carrot: Finely chopped and fresh, it brings a natural sweetness and vibrant color to the sauce.
- Celery: Crisp and green, celery adds aromatic depth and subtle earthiness.
- Onion: Yellow and firm, the onion melts down to create a savory foundation for the stew.
- Garlic: Fresh and just chopped, garlic adds warmth and a hint of sharpness without overpowering.
- Tomato paste: This thick concentrate boosts color and infuses a gentle acidity that rounds out the sauce beautifully.
- Low-sodium chicken stock: Provides savory moisture and a light base for the sauce without overwhelming saltiness.
- Dry white wine (e.g., Pinot Grigio): A splash brightens and deglazes pan flavors, lifting the dish with subtle acidity.
- Salt and pepper: Essential for seasoning at every stage to build layers of taste.
- Bay leaf: Adds a delicate herbal note that enriches the broth during slow cooking.
- Fresh rosemary sprigs: Their piney fragrance complements the veal perfectly.
- Gremolata: A bright mix of fresh parsley, lemon zest, and garlic for topping — the final toasted spark of freshness.
How to Make How to Make Osso Buco Alla Milanese Recipe
Step 1: Season and Dredge the Veal Shanks
Begin by seasoning the veal shanks generously with salt, pressing it well into the meat to enhance flavor. Lightly dust them with flour, then shake off any excess. This step is key for creating that golden crust that seals in juice and taste during cooking.
Step 2: Brown the Veal Shanks
Heat olive oil in a skillet or Dutch oven until shimmering but not smoking. Sear the veal thoroughly on each side, approximately 5 minutes per side, to achieve a rich brown crust. This technique doesn’t just build flavor but also adds beautiful color and texture to the final dish.
Step 3: Optional String Tying
To keep the veal shanks intact during the long cooking process and retain their classic round shape, tie each piece gently with kitchen string. Though not mandatory, this extra touch helps maintain the presentation without affecting the deliciousness.
Step 4: Sauté the Mirepoix
In the same pan, add a little more olive oil if needed, then toss in finely chopped carrots, celery, and onions. Sauté over medium heat for 5 to 7 minutes, stirring frequently until soft but not browned. This slow-cooked vegetable base is where layers of deep flavor start to develop.
Step 5: Deglaze with White Wine
Pour in the white wine and gently simmer until it reduces by half, ideally within 5 to 10 minutes. This step lifts the caramelized bits stuck to the pan, intensifying the sauce and introducing a subtle acidity that balances the dish wonderfully.
Step 6: Add Stock and Tomato Paste
Stir in the chicken stock and tomato paste to create a luscious sauce. Mix thoroughly to dissolve the paste and unite all flavors into a consistent, velvety base for the veal to braise in.
Step 7: Infuse with Herbs and Braise
Add your bay leaf and rosemary sprigs, then nestle the veal shanks back into the sauce. Cover with a lid and lower the heat to a gentle simmer. Let the dish cook undisturbed for two hours, allowing the meat to become tender and absorb the aromatic broth’s essence.
Step 8: Reduce the Sauce
Once the two hours have passed, remove the lid and simmer uncovered for another 30 minutes. This reduction thickens and intensifies the sauce. If it thickens too much, simply stir in a splash of hot chicken stock to loosen it slightly. This finishing step brings forward concentrated flavors and the perfect texture to coat the veal.
Step 9: Serve with Gremolata
Plate the Ossobuco Milanese hot, generously sprinkled with fresh gremolata. This herbaceous topping adds a burst of brightness that beautifully complements the deep, hearty richness of the braised veal.
How to Serve How to Make Osso Buco Alla Milanese Recipe
Garnishes
The signature gremolata topping is a must-have for this dish. A fresh combination of parsley, lemon zest, and garlic, gremolata cuts through the richness of the veal and sauce, adding a zesty, fragrant spark. You can also add a light drizzle of extra virgin olive oil for a silky finish.
Side Dishes
Osso Buco Alla Milanese pairs beautifully with simple, creamy risotto alla Milanese, which offers a buttery saffron-infused counterpoint. Polenta or mashed potatoes also bring a sweet softness to balance the robust meat and sauce. Crisp green vegetables or a fresh salad provide a refreshing contrast in texture.
Creative Ways to Present
Serve the veal shanks whole for a rustic, traditional vibe, or slice them into thick medallions to showcase the tender marrow inside the bone. Consider plating with a colorful gremolata ring around the meat or topping with delicate microgreens for an elegant touch. A rustic wooden board with crusty bread can make this hearty meal feel homey and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Osso Buco Alla Milanese keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the second-day dish even more delicious.
Freezing
This dish freezes well, so you can enjoy it later any time the craving strikes. Cool the ossobuco completely, then place it in a freezer-safe container or heavy-duty bag for up to 3 months. Be sure to label with the date for convenience.
Reheating
For best results, gently reheat leftovers on the stovetop over low heat, covered, stirring occasionally to warm evenly. Adding a splash of chicken stock or water helps maintain sauciness. Avoid microwaving to keep the veal tender and the sauce smooth.
FAQs
Can I use beef shanks instead of veal?
Absolutely! Beef shanks lend a slightly stronger flavor but work wonderfully with this braise. Just be mindful that beef may require a longer cooking time to achieve the same tenderness as veal.
Do I have to tie the veal shanks with string?
Tying is optional and mainly for presentation. If you prefer an easier method, you can skip this step. The veal will still be delicious and tender after braising.
What is gremolata, and can I skip it?
Gremolata is a fresh herb condiment made from parsley, lemon zest, and garlic. It adds brightness and contrast to the rich dish. While not mandatory, it is highly recommended as it elevates the flavor and enhances the overall dish.
Can this recipe be made in a slow cooker?
Yes, you can brown the veal and sauté the vegetables on the stovetop as directed, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the meat is fall-off-the-bone tender.
What wine works best for this recipe?
Dry white wines such as Pinot Grigio, Sauvignon Blanc, or Vermentino are ideal because their acidity helps balance the rich sauce. Avoid sweet or overly oaky wines to keep the flavor profile fresh.
Final Thoughts
There is something deeply satisfying about sitting down to a plate of Osso Buco Alla Milanese, a dish that combines patience, love, and a few simple ingredients into a spectacular meal. By following this How to Make Osso Buco Alla Milanese Recipe, you invite a touch of northern Italy into your kitchen, creating unforgettable moments with every bite. So gather your ingredients, take your time, and enjoy the wonderful journey that leads straight to a plate of braised perfection. You won’t regret it!
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How to Make Osso Buco Alla Milanese Recipe
- Total Time: 3 hours 10 minutes
- Yield: 4 servings 1x
Description
Osso Buco Alla Milanese is a classic Italian braised veal shank dish known for its rich, tender meat and deeply flavored tomato and herb sauce. Slow-cooked to perfection, this recipe combines aromatics, white wine, and chicken stock to create a luscious sauce, finished with a fresh gremolata topping to add brightness and balance, making it a hearty, elegant meal ideal for special occasions or comforting dinners.
Ingredients
Veal and Core Ingredients
- 4 bone-in veal shanks, about 1 inch (2.5 cm) thick, meaty and well-marbled
- 1–2 tbsp (15–30 ml) olive oil
- 1–2 tbsp flour for dredging
- Salt, to taste
- Pepper, to taste
Vegetables and Aromatics
- 1 carrot, finely chopped, fresh and firm
- 1 stalk celery, finely chopped, crisp and vibrant
- 1 onion, finely chopped, yellow and firm
- 2 cloves garlic, finely chopped, fresh and firm
Liquids and Herbs
- 3 tbsp (45 ml) tomato paste
- 2 cups (480 ml) low-sodium chicken stock
- 1 cup (240 ml) dry white wine (e.g., Pinot Grigio)
- 1 bay leaf, whole and crisp
- 2 sprigs rosemary, fresh and bright green
For Serving
- Gremolata (made with fresh parsley, garlic, and lemon zest)
Instructions
- Season and Dredge: Season the veal shanks generously with salt, pressing it into the meat so it sticks. Place 1–2 tablespoons of flour on a plate and dredge each veal shank, coating all sides. Shake off any excess flour to prepare them for browning.
- Browning the Veal: Heat 1–2 tablespoons of olive oil over medium-high heat in a large skillet or Dutch oven until hot but not smoking. Add the veal shanks and brown each side for about 5 minutes, creating a crust that locks in juices and enhances flavor. Remove the veal and set aside.
- Tie the Shanks (Optional): To maintain the shape and presentation during cooking, tie each veal shank with kitchen string. This is optional and does not影响 flavor.
- Sauté Vegetables: Add more olive oil to the pan if necessary. Add the finely chopped carrot, celery, and onion. Sauté over medium heat for 5–7 minutes, stirring often until softened but not browned, building a flavorful base for the sauce.
- Deglaze with Wine: Pour in 1 cup of white wine. Increase heat as needed to promote reduction. Simmer for about 5 minutes or until the wine reduces by half, lifting flavorful browned bits from the pan.
- Add Stock and Tomato Paste: Stir in 2 cups of low-sodium chicken stock and 3 tablespoons of tomato paste. Mix well to create a consistent sauce base.
- Add Herbs and Return Veal: Add one whole bay leaf and two sprigs of fresh rosemary to the pan. Return the browned veal shanks to the sauce, nestling them gently.
- Simmer Covered: Cover the pan with a lid and reduce heat to low. Maintain a gentle simmer and cook for 2 hours to tenderize the meat and meld flavors.
- Uncover and Reduce Sauce: After 2 hours, remove the lid and simmer uncovered for an additional 30 minutes to thicken and intensify the sauce. If the sauce becomes too thick, stir in 1/4 cup hot chicken stock to achieve desired consistency.
- Serve: Plate the osso buco hot, topped generously with freshly made gremolata. The gremolata’s fresh herbs provide a lively contrast to the rich, hearty dish.
Notes
- Tying the veal shanks is optional but helps keep them intact during long cooking.
- Use low-sodium chicken stock to better control the salt level in the dish.
- For a traditional gremolata, combine finely chopped fresh parsley, minced garlic, and lemon zest.
- If white wine is unavailable, dry vermouth or white grape juice with a splash of vinegar can substitute.
- Serve osso buco with risotto alla Milanese or creamy polenta for a complete traditional meal.
- Ensure to brown the veal properly for the best flavor foundation.
- Prep Time: 30 minutes
- Cook Time: 2 hours 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
