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
Scale
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
