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Osso Buco alla Milanese
Created by: Howcan Team
Ingredients
- 4 veal shanks, about 1 inch thick
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 1/2 cups beef or chicken broth
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves
- 2 teaspoons finely grated lemon zest
- 1 bay leaf
- 1 cup Arborio rice
- Pinch of saffron threads
- 4 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 350 degrees F.
- Season the veal shanks with salt and pepper, then dredge in the flour, shaking off the excess.
- In a large Dutch oven, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Add the veal shanks and cook until browned on all sides, about 5 minutes per side. Remove the shanks and set aside.
- In the same pot, add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pot. Cook until the wine is reduced by half, about 5 minutes.
- Stir in the broth, diced tomatoes, tomato paste, thyme, lemon zest, and bay leaf. Return the veal shanks to the pot, nestling them into the sauce. Bring to a simmer, then cover and transfer to the preheated oven.
- Braise the veal shanks in the oven for 2 hours, or until the meat is tender and falling off the bone.
- About 30 minutes before the veal is done, prepare the saffron risotto. In a medium saucepan, bring the chicken broth to a simmer. Add the saffron threads and let steep for 5 minutes.
- In a separate large saucepan, heat 2 tablespoons of butter over medium heat. Add the Arborio rice and cook, stirring constantly, for 2 minutes. Ladle in 1 cup of the hot saffron-infused broth and cook, stirring constantly, until the liquid is absorbed. Continue adding the broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until the rice is creamy and tender, about 20 minutes.
- Stir in the Parmesan cheese and season with salt and pepper to taste.
- To serve, spoon the saffron risotto onto plates and top with a veal shank. Spoon the braising sauce over the veal and garnish with additional lemon zest and thyme leaves if desired. Enjoy!
Osso Buco alla Milanese is a traditional Italian dish hailing from the Lombardy region, particularly the city of Milan. This iconic dish features tender, braised veal shanks, cooked to perfection in a flavorful sauce of white wine, broth, and aromatic vegetables. The dish is renowned for its signature gremolata, a zesty garnish made of lemon zest, garlic, and parsley, adding a burst of freshness to the rich, savory flavors. Dating back to the 19th century, Osso Buco alla Milanese has been a staple in Milanese cuisine, with renowned chefs and local trattorias perfecting the art of its preparation. Today, the best versions of this dish can be savored in authentic Milanese restaurants, where the veal shanks are meticulously cooked until they are fall-off-the-bone tender, and the gremolata is generously sprinkled on top for a burst of vibrant flavor. To achieve the authentic taste of Osso Buco alla Milanese, it's crucial to source high-quality veal shanks and master the art of slow braising to achieve that melt-in-your-mouth texture. While the traditional recipe calls for veal, some modern variations use beef or pork shanks, offering a unique twist on this classic dish. Whether enjoyed in a cozy trattoria in Milan or recreated at home, Osso Buco alla Milanese continues to captivate food enthusiasts with its timeless flavors and rich culinary history.
180 min
4
580 calories
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