Osso buco alla milanese (Milanese braised veal shank)

Name: Osso buco alla milanese (Milanese braised veal shank)
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 slices veal shank (osso buco, about 4 cm thick, 1.2 kg total); 3 tbsp flour; 2 tbsp butter; 2 tbsp olive oil; 1 medium onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 2 garlic cloves, finely chopped; 2 dl dry white wine; 3 dl beef or vegetable stock; 2 tbsp tomato paste; 1 bay leaf; salt, pepper; Gremolata: 1 bunch parsley, grated zest of 1 lemon, 1 garlic clove

Time: 2 hrs 30 min4 servingsapprox. 560 kcal / serving (estimated)approx. 48 g protein / serving

Osso buco is a Milanese classic: veal shank slowly braised with wine and vegetables, with the marrow in the bone being the best part. The fresh gremolata (parsley, lemon zest, garlic) adds a bright contrast to the rich sauce. The braise is long, but needs little attention.

Osso buco alla milanese (Milanese braised veal shank) (illustration)

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Method

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Season the veal slices with salt and pepper, and nick the edge in several places so it does not curl while cooking. Dredge in flour and shake off the excess.
In a large, heavy pot, heat the butter and oil, brown the slices for 3-4 minutes on each side, then remove.
Add the onion, carrot and celery to the pot and soften over medium heat for 5-6 minutes. Add the garlic and cook for 1 minute.
Pour in the wine and scrape the browned bits from the bottom with a wooden spoon. Let it reduce by half, then stir in the tomato paste and bay leaf.
Return the slices to the pot (side by side, not stacked) and pour in the stock so it nearly covers them. Cover and braise in a 160 °C oven or over low heat for 1.5-2 hours, until the meat nearly falls off the bone.
For the gremolata, finely chop the parsley and mix it with the lemon zest and pressed garlic.
Serve with saffron Milanese risotto or polenta, spoon the sauce over the slices and sprinkle with the gremolata.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Tie the slices with kitchen twine so they do not fall apart.
Scoop out the marrow with a small spoon or knife and spread it on the risotto.
It tastes even better the next day, reheated.
It is also excellent with egg barley or mashed potatoes.

Frequently asked questions

What can replace veal shank?

Beef shank, but it needs a longer braise (2.5-3 hours), or pork shank.

Can it be frozen?

Yes, with the sauce, for 2 months.

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