Authentic Italian Osso Bucco alla Milanese

Name: Authentic Italian Osso Bucco alla Milanese
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces veal shanks (about 2.5 cm thick); 1/2 cup all-purpose flour (for dredging); 2 tablespoons olive oil; 1 cup white wine; 2 cups chicken stock (low sodium); 1 large onion (chopped); 2 cloves garlic (minced); 2 large carrots (diced); 2 stalks celery (diced); 1 can diced tomatoes ((400g)); 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup fresh parsley (finely chopped); 1 clove garlic (minced); 1 zest lemon

150 min 4 servings Medium

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Authentic Italian Osso Bucco alla Milanese

Savour this classic Italian dish with tender veal shanks braised in white wine and topped with zesty gremolata.

Prep

30 min

Cook

120 min

Total

150 min

Servings

Difficulty

Medium

Osso Bucco alla Milanese is a revered Italian dish that highlights the rich flavours of slowly braised veal shanks. This traditional recipe captures the essence of Milanese cuisine, offering a harmonious blend of tender meat, aromatic vegetables, and a vibrant gremolata topping. The key to this dish lies in its slow, gentle cooking method, allowing the veal shanks to become incredibly tender and the flavours to meld together beautifully. The origins of Osso Bucco date back to the 19th century in the Lombardy region of Italy. Traditionally made with veal shanks, this dish is often served over creamy saffron risotto, which complements the rich and hearty flavours of the braised meat. The finishing touch of gremolata—a mix of fresh parsley, garlic, and lemon zest—adds a burst of freshness, enhancing the overall taste experience.

Ingredients

Servings

Osso Bucco

Gremolata

Instructions

Prepare the veal shanks

Season the veal shanks with salt and pepper. Dredge each piece in flour, shaking off any excess.

Pro tip: Ensure even coating for better browning.

Brown the veal

In a large Dutch oven, heat olive oil over medium-high heat. Sear the veal shanks until browned on all sides, about 4 minutes per side. Remove and set aside.

Pro tip: Do not overcrowd the pan to ensure proper browning.

Saute the vegetables

In the same pot, add onions, carrots, celery, and garlic. Saute until softened, about 5 minutes.

Pro tip: Scrape up any brown bits from the bottom for added flavour.

Deglaze with wine

Pour in white wine, scraping up any brown bits. Cook for 2 minutes until slightly reduced.

Pro tip: This step enhances the depth of flavour in the sauce.

Begin the braise

Return veal shanks to the pot. Add chicken stock, tomatoes, thyme, salt, and pepper. Bring to a simmer.

Braise in the oven

Preheat oven to 325°F (163°C). Cover the pot and transfer to the oven. Braise for 1.5 to 2 hours until veal is tender.

Pro tip: Check for doneness by inserting a fork; the meat should be very tender.

Prepare the gremolata

While veal braises, combine parsley, garlic, and lemon zest in a small bowl. Set aside.

Pro tip: Chop ingredients finely for best texture.

Serve

Remove pot from oven. Serve veal shanks over saffron risotto, spoon over sauce, and top with gremolata.

Pro tip: For a restaurant-quality presentation, garnish with extra parsley.

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Tips & Tricks

<ul><li>Use a heavy-bottomed Dutch oven for even cooking.</li><li>Ensure the veal shanks are well-browned for added flavour.</li><li>Allow the sauce to reduce for a rich, thick consistency.</li></ul>

Serving Suggestions

Osso Bucco alla Milanese is best served over a bed of saffron risotto to soak up the delicious sauce. Pair it with a robust red wine like Barolo or Chianti to complement the rich flavours of the dish. This recipe can be made ahead and stored in the refrigerator for up to three days, allowing the flavours to deepen over time. Simply reheat gently on the stove before serving. For longer storage, freeze the cooked veal shanks and sauce in an airtight container for up to two months. Defrost in the refrigerator overnight and reheat thoroughly before serving.