Osso Buco alla Milanese

Osso Buco alla Milanese is a celebrated Italian dish featuring tender veal shanks braised in a flavorful sauce, traditionally accompanied by creamy saffron risotto. Its rich flavors and comforting nature make it a standout choice for a special dinner at home. Key steps include browning the meat, simmering it gently with aromatic vegetables, and finishing with a gremolata for a fresh touch. This dish offers a rewarding culinary experience for both novice and experienced cooks.

Ingredients

• 4 pieces veal shanks
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup onion, chopped
• 1/2 cup carrot, chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 can crushed tomatoes
• 2 cups beef broth
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon zest
• 1 tbsp garlic, minced

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a shallow dish, combine the flour, salt, and pepper. Dredge the veal shanks in the mixture, ensuring they are evenly coated.
3. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the veal shanks on all sides, then remove and set them aside.
4. In the same pot, add the onions, carrots, celery, and garlic. Cook for 5-7 minutes until softened.
5. Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Stir in the crushed tomatoes and beef broth.
6. Return the veal shanks to the pot. Cover and transfer to the preheated oven. Braise for 1.5 to 2 hours until the meat is tender.
7. In a small bowl, mix the parsley, lemon zest, and minced garlic to create gremolata. Sprinkle it over the osso buco before serving.
8. Serve the Osso Buco alla Milanese hot with saffron risotto, garnished with gremolata.

Keywords: Braised, Gremolata, Saffron, Risotto, Main Course, Italian

Spice Rack: Salt, Pepper, Garlic

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