Description
Osso Buco Alla Milanese is a traditional Italian dish featuring tender, slow-braised veal shanks cooked in a rich tomato and white wine sauce, infused with aromatic vegetables and herbs. Finished with a zesty gremolata, this comforting recipe offers a perfect balance of deep, savory flavors and fresh herbaceous notes.
Ingredients
Scale
Meat
- 4 bone-in veal shanks, about 1 inch (2.5 cm) thick, meaty and well-marbled
For Braising
- 1–2 tbsp (15–30 ml) olive oil
- 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
- 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
- 1 bay leaf, whole and crisp
- 2 sprigs rosemary, fresh and bright green
- 1–2 tbsp flour (for dredging)
For Serving
- Gremolata (fresh parsley essential)
Instructions
- Prepare the Veal Shanks: Season the veal shanks generously with salt, pressing the salt into the meat so it adheres well. Dredge each shank in 1–2 tablespoons of flour on a plate, coating all sides, then shake off any excess flour to ensure an even crust during browning.
- Brown the Veal: 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 both sides for about 5 minutes per side. This step forms a flavorful crust and locks in juices. Remove the browned shanks and set aside on a plate.
- Tie the Veal (Optional): To help the veal maintain its shape during cooking, tie each shank with kitchen string. This keeps the meat intact but does not affect the taste.
- Sauté the Vegetables: Add more olive oil to the same pan if needed. Add finely chopped carrot, celery, and onion to the pan. Sauté over medium heat for 5–7 minutes, stirring frequently, until the vegetables soften but do not brown. This creates a flavorful foundation for the sauce.
- Deglaze with Wine: Pour in 1 cup of dry white wine. If the liquid does not reduce within 10 minutes, increase the heat slightly. Simmer until the wine has reduced by half, roughly 5 minutes. This process lifts the browned bits from the pan, enriching the sauce flavor.
- Add Stock and Tomato Paste: Stir in 2 cups of low-sodium chicken stock and 3 tablespoons of tomato paste, combining thoroughly to create a consistent sauce base.
- Add Herbs and Return Meat: Add 1 bay leaf and 2 sprigs of fresh rosemary to the pan. Return the browned veal shanks to the sauce. Cover the pan with a lid and lower the heat to maintain a gentle simmer.
- Braise the Veal: Cook covered for 2 hours to tenderize the meat and allow the flavors to meld together beautifully.
- Reduce the Sauce: Remove the lid and continue to simmer uncovered for another 30 minutes. This thickens and intensifies the sauce. If it becomes too thick, stir in about 1/4 cup of hot chicken stock to loosen the consistency.
- Serve: Plate the Ossobuco hot, topped generously with freshly made gremolata. The gremolata, a mix of fresh parsley and lemon zest, adds a bright, fresh contrast to the rich, savory stew.
Notes
- Optional tying of the veal shanks helps maintain presentation but is not essential for flavor.
- Use bone-in veal shanks for authentic flavor and texture; the marrow adds richness to the sauce.
- Serve with traditional saffron risotto alla Milanese or creamy polenta for a classic Milanese experience.
- Gremolata is essential to cut through the richness and brighten the dish.
- Be patient with the braising process for tender, melt-in-your-mouth meat.
- White wine should be dry; avoid sweet varieties to maintain balance.
- Adjust salt at the end since the chicken stock is low sodium but may still contain salt.
