Osso Buco Alla Milanese (milanese Osso Buco)
Osso Buco alla Milanese, a classic dish from Lombard cuisine, features tender braised veal shanks in a flavorful sauce. This iconic dish is traditionally served with saffron-infused risotto, making it a perfect comfort food for a cozy dinner.
Ingredients
- 4 veal shanks, about 1 1/2 inches thick
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 2 cups beef or veal stock
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- Salt and pepper to taste
- Gremolata for garnish (optional)
Instructions
- Preheat the oven to 350°F.
- Season the veal shanks with salt and pepper, then dredge them in flour, shaking off the excess.
- In a large Dutch oven, heat 2 tablespoons of butter and the olive oil over medium-high heat. Brown the veal shanks on all sides, then transfer them to a plate.
- Add the remaining butter to the pot and sauté the onion, carrots, celery, and garlic until softened.
- Pour in the white wine and let it simmer for a few minutes to reduce slightly.
- Return the veal shanks to the pot and add the stock, diced tomatoes, and bay leaves. Bring to a simmer, then cover and transfer to the oven.
- Braise in the oven for about 2 hours, or until the meat is tender and falling off the bone.
- Remove the bay leaves and serve the Osso Buco hot, garnished with gremolata if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 35g
- Carbohydrates
- 15g
- Fat
- 25g
Supplies
Dutch oven Chef's knife Cutting board Tongs Measuring cups and spoons
Tools
Oven Stovetop
Serving suggestions
Serve the Osso Buco alla Milanese with saffron risotto and a glass of Italian red wine for a complete dining experience.
Tips & tricks
For the best flavor, allow the Osso Buco to rest for a few minutes before serving to allow the juices to redistribute.
Cost
$40