Name: Osso buco alla milanese
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 portions
Ingredients: 1.2 kg veal shank; 50 g plain flour; 40 g butter; 3 tablespoons olive oil; 1 pc onion; 1 pc carrot; 1 pc celery; 2 cloves garlic; 250 ml white wine; 200 g peeled tomatoes; 400 ml veal stock; 2 pcs bay leaves; 2 sprigs thyme; 1 teaspoon salt; 1 teaspoon black pepper; 1 handful parsley; 1 tablespoon lemon zest; 1 clove garlic

Step by step process

Preparing the meat and vegetables

1
Score the veal shanks around the edges in several places so they do not curl into a bowl shape during braising. Pat the slices dry with paper towels, season with salt and pepper on both sides. This is classic Italian osso buco alla milanese, where proper preparation of the meat determines the outcome.
2
Cut the onion, carrot, and celery stalk into fine dice about half a centimetre in size so they dissolve into the sauce during braising. Finely chop the garlic.
3
Crush the peeled tomatoes with a fork or chop them into smaller pieces, and have your measured white wine and warm veal stock ready.

Searing and braising

4
Coat the veal shank slices on all sides with plain flour and shake off any excess. In a large roasting pan or heavy-bottomed deep pot, heat the butter with the olive oil.
5
Add the meat one slice at a time and sear on all sides over high heat until golden brown, about 3 minutes per side. Transfer the seared pieces to a plate and cover with foil.
6
Add the onion, carrot, and celery to the same pot and saute over medium heat for 8 to 10 minutes, stirring occasionally, until the vegetables become translucent and start to lightly caramelise. Add the garlic and saute briefly.
7
Pour in the white wine, scrape the caramelised juices from the bottom with a wooden spoon, and let the wine reduce by half. Stir in the crushed tomatoes, bay leaf, and thyme.
8
Return the meat slices to the pot and pour in warm veal stock so that the meat is submerged about three quarters of the way. Bring to a gentle simmer, cover with a lid, and braise over the lowest heat for 2 hours until the meat begins to fall off the bone. Check the liquid level occasionally and top up if needed.
9
About 20 minutes before the end of braising, remove the lid so the sauce reduces slightly and gains a thick, velvety consistency. Adjust the seasoning with salt and pepper.

Gremolata and serving

10
Meanwhile, prepare the gremolata: very finely chop the parsley leaves and mix with the grated lemon zest and a finely chopped clove of garlic.
11
Place a portion of saffron risotto on a preheated plate and arrange a slice of osso buco with the marrow bone alongside. Generously spoon the thick vegetable sauce over the meat.
12
Just before serving, sprinkle the meat with fresh gremolata, which will release its aroma from the warmth of the dish. Serve immediately while the marrow in the bone is still warm and creamy.

More tips:

For an authentic experience at the table, offer a small spoon for scooping the marrow out of the bone - it is considered the finest part of the dish.

Always prepare the gremolata fresh and add it only just before serving. Once heated, it loses the sharp lemon aroma that is characteristic of osso buco alla milanese.

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