Description
Osso Buco Alla Milanese is a classic Italian dish featuring tender, slow-simmered veal shanks braised in a rich tomato and white wine sauce with aromatic vegetables and herbs. Traditionally served with a bright gremolata topping, this hearty and flavorful recipe offers a perfect balance between savory meat and fresh herbal notes.
Ingredients
Scale
Meat and Coating
- 4 bone-in veal shanks, about 1 inch (2.5 cm) thick, meaty and well-marbled
- 1–2 tbsp (8–15 g) all-purpose flour for dredging
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 Flavorings
- 1–2 tbsp (15–30 ml) olive oil
- 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)
- Salt, to taste
- Pepper, to taste
Herbs
- 1 bay leaf, whole and crisp
- 2 sprigs rosemary, fresh and bright green
For Serving
- Gremolata (typically a mix of fresh parsley, lemon zest, and garlic; fresh parsley essential)
Instructions
- Season and Dredge Veal Shanks: Generously season the veal shanks with salt, pressing it into the meat so it adheres well. Spread 1–2 tablespoons of flour on a plate and dredge each veal shank, coating all sides evenly. Shake off any excess flour to avoid clumps.
- Brown the Veal Shanks: Heat 1–2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat until hot but not smoking. Add the veal shanks and brown them on all sides, about 5 minutes per side, to create a flavorful crust that locks in the juices. Once browned, remove the shanks and set aside on a plate.
- Tie the Shanks (Optional): To maintain the shape and presentation while cooking, you may tie each veal shank with kitchen string. This step is optional and does not alter the flavor or tenderness.
- Sauté Vegetables: Add more olive oil to the pan if needed. Add the finely chopped carrot, celery, and onion to the pan. Sauté over medium heat for approximately 5–7 minutes, stirring frequently, until the vegetables are softened but not browned. This forms the base of a rich, flavorful sauce.
- Reduce White Wine: Pour in the cup of dry white wine. If the liquid does not reduce within 10 minutes, increase the heat slightly. Allow the wine to simmer gently and reduce by half, which takes about 5 minutes. This process releases the browned bits stuck to the pan and concentrates the sauce’s flavors.
- Add Stock and Tomato Paste: Stir in 2 cups of low-sodium chicken stock and 3 tablespoons of tomato paste, mixing thoroughly to form a consistent sauce base.
- Add Herbs and Return Veal: Add 1 bay leaf and 2 sprigs of fresh rosemary to the pan. Return the browned veal shanks to the sauce, nestling them partially submerged. Cover the pan with a lid.
- Simmer Covered: Set the heat to low to maintain a gentle simmer. Cook covered for 2 hours, allowing the meat to tenderize slowly and meld flavors beautifully.
- Simmer Uncovered: After 2 hours, remove the lid and continue simmering uncovered for an additional 30 minutes. This helps thicken and intensify the sauce. If the sauce becomes excessively thick, stir in 1/4 cup of hot chicken stock to loosen it slightly.
- Serve with Gremolata: Serve the Ossobuco Milanese hot, topped generously with freshly made gremolata. The fresh herbs and lemon zest in the gremolata add a bright, fresh contrast to the richness of the dish.
Notes
- Using bone-in veal shanks provides marrow that enriches the sauce and adds depth of flavor.
- The kitchen string tying step helps the shanks hold shape but can be skipped for ease.
- Gremolata traditionally combines parsley, lemon zest, and garlic; it is essential for balancing the richness.
- Adjust seasoning at the end to your taste with salt and pepper.
- Serve with risotto alla Milanese, polenta, or crusty bread to soak up the sauce.
