Osso Buco alla Milanese

Name: Osso Buco alla Milanese
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces veal shanks (about 1.5 inches thick); 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 1/2 cup all-purpose flour; 4 tbsp extra-virgin olive oil; 1 yellow onion, finely diced; 2 carrots, finely diced; 2 celery stalks, finely diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 1 cup dry white wine; 2 cups low-sodium chicken broth; 1 cup crushed tomatoes; 2 bay leaves; 4 fresh thyme sprigs; 1 lemon, zested; 1/4 cup fresh flat-leaf parsley, finely chopped; 1 garlic clove (for gremolata), minced

Braised veal shanks slow-cooked in white wine and broth until the meat falls off the bone, served with bright gremolata and saffron risotto. Plan ahead: the braise takes about 2 hours.

150 minHardServes 4640 cal/serving

ItalianDinnerStovetop and OvenStandardLow-SodiumCorn-Free

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Ingredients

4 pieces veal shanks (about 1.5 inches thick)
2 tsp kosher salt
1 tsp black pepper, freshly ground
1/2 cup all-purpose flour
4 tbsp extra-virgin olive oil
1 yellow onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
4 garlic cloves, minced
2 tbsp tomato paste
1 cup dry white wine
2 cups low-sodium chicken broth
1 cup crushed tomatoes
2 bay leaves
4 fresh thyme sprigs
1 lemon, zested
1/4 cup fresh flat-leaf parsley, finely chopped
1 garlic clove (for gremolata), minced

Instructions

1

Preheat oven to 325°F (165°C). Pat 4 pieces veal shanks (about 1.5 inches thick) dry with paper towels and season generously on all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Dredge in 1/2 cup all-purpose flour, shaking off excess.
2

Heat 4 tbsp extra-virgin olive oil in a large Dutch oven over medium-high heat. Sear the shanks in batches for 3-4 minutes per side until deeply browned. Transfer to a plate.
3

Reduce heat to medium. Add 1 finely diced yellow onion, 2 finely diced carrots, and 2 finely diced celery stalks to the pot. Cook, stirring, for 8 minutes until softened. Add 4 minced garlic cloves and 2 tbsp tomato paste and cook 2 minutes more.
4

Pour in 1 cup dry white wine and scrape up any browned bits from the bottom. Simmer until the wine reduces by half, about 3 minutes.
5

Add 2 cups low-sodium chicken broth and 1 cup crushed tomatoes. Return the shanks to the pot, nestling them upright so the marrow stays in the bone. Tuck in 2 bay leaves and 4 fresh thyme sprigs.
6

Bring to a simmer, cover with a lid, and transfer to the oven. Braise for 1 hour 45 minutes to 2 hours, until the meat is very tender and pulls away from the bone. Check the internal temperature - it should reach at least 160°F (71°C) and the meat should be fork-tender.
7

While the braise finishes, make the gremolata: combine 1/4 cup finely chopped fresh flat-leaf parsley, zested lemon, and 1 minced garlic clove (for gremolata) in a small bowl.
8

Remove bay leaves and thyme from the pot. Taste braising liquid and adjust seasoning. Serve each shank over saffron risotto or polenta, spooning sauce over the top and finishing with gremolata.

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Questions

What is Osso Buco alla Milanese?

Braised veal shanks slow-cooked in white wine and broth until the meat falls off the bone, served with bright gremolata and saffron risotto. Plan ahead: the braise takes about 2 hours. This reference files it under Italian dinner: made on the stovetop and in the oven, rated hard and about 150 minutes start to finish.

What temperature do I cook Osso Buco alla Milanese at?

For Osso Buco alla Milanese, the oven is set to 325 F (about 165 C) in step 1. The target internal temperature is 160 F (about 70 C), given in step 6. A probe thermometer removes the guesswork.

What should Osso Buco alla Milanese look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the wine reduces by half. Step 6: cook until the meat is very tender and pulls away from the bone. A reading of 160 F on a thermometer settles it.

Can I skip the searing in Osso Buco alla Milanese?

Step 2 reads: "Sear the shanks in batches for 3-4 minutes per side until deeply browned." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of white wine in Osso Buco alla Milanese?

The entry for Osso Buco alla Milanese calls for 1 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

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