Dinner

Osso Buco alla Milanese

Name: Osso Buco alla Milanese
Prep time: 35 min
Cook time: 145 min
Total time: 180 min
Cuisine: Italian
Ingredients: 4 meaty shanks veal shanks, meaty; ½ cup flour; 2 tablespoons olive oil; 3 tablespoons butter; 1 medium onion, chopped into ½-inch pieces; 1 carrot, chopped into ½-inch pieces; 1 celery stalk, chopped into ½-inch pieces; 1 bulb fennel bulb, chopped into ½-inch pieces; 3 cloves garlic; 2 strips orange, zest removed in strips; 1 ½ teaspoons marjoram; 1 bay leaf; 1 cup dry white wine; ½ cup chicken stock; 1 cup tomatoes, chopped, with juice; 2 tablespoons parsley, chopped; 1 teaspoon garlic, minced; 1 teaspoon lemon, zest grated; salt, to taste; black pepper, to taste

Tender veal shanks braised with wine, tomatoes, and aromatic vegetables, finished with a bright garlic, parsley, and lemon gremolata.

3 hr
680 kcal
Italian

Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.

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Ingredients

For 4 servings

Steps

Step 1:
Heat the oven to 300°F.
Step 2:
Pour the flour into a shallow dish. Season the veal shanks on all sides with salt and pepper.
Step 3:
One at a time, roll the shanks in the flour to coat; shake and pat off the excess flour. Discard the remaining flour.
Step 4:
Put the oil and 1 tablespoon of the butter in a wide Dutch oven or heavy 6- to 7-quart braising pot over medium-high heat.
Step 5:
When the butter has melted and the oil is shimmering, add the shanks flat side down, working in batches if needed. Brown them, turning once with tongs, until both flat sides are well caramelized, about 5 minutes per side.
5 min
Step 6:
Transfer the shanks to a large platter or tray. If the butter-oil mixture begins to burn, lower the heat slightly.
Step 7:
Pour off and discard the fat from the pot. Wipe away burnt bits with a damp paper towel, taking care to leave the caramelized bits.
Step 8:
Add the remaining 2 tablespoons butter and melt over medium heat. When it stops foaming, add the onion, carrot, celery, and fennel.
Step 9:
Season the vegetables with salt and pepper. Stir and cook until they begin to soften but do not brown, about 6 minutes.
6 min
Step 10:
Stir in the garlic, orange zest, marjoram, and bay leaf; cook for 1 to 2 minutes.
1–2 min
Step 11:
Add the wine, raise the heat to high, and bring to a boil. Boil, stirring occasionally, until reduced by about half, about 5 minutes.
5 min
Step 12:
Add the stock and tomatoes with their juice. Boil again until the liquid is reduced to about 1 cup total, about 10 minutes.
10 min
Step 13:
Return the shanks to the pot with the exposed bones facing up, and pour over any accumulated juices.
Step 14:
Cover with parchment paper, pressing it down so it nearly touches the veal and hangs about 1 inch over the sides of the pot. Cover tightly with the lid and place in the lower oven.
Step 15:
Braise at a gentle simmer. Check after 15 minutes; if the liquid simmers too aggressively, lower the oven temperature by 10 to 15 degrees.
15 min
Step 16:
Continue braising, turning the shanks and spooning pan juices over them after the first 40 minutes, until the meat is completely tender and pulls away from the bone, about 2 hours.
40 min
Step 17:
While the shanks braise, combine the garlic, parsley, and lemon zest in a small bowl. Cover and set aside in a cool place, or refrigerate if the kitchen is very warm.
Step 18:
When the veal is fork-tender and falling away from the bone, remove the lid and sprinkle over half the gremolata. Return the veal to the oven uncovered for 15 minutes to caramelize slightly.
15 min
Step 19:
Lift the shanks carefully from the braising liquid with a slotted spatula or spoon, keeping them intact if possible. Arrange them without stacking on a serving platter and cover with foil to keep warm.
Step 20:
Set the braising pot over high heat. Skim off and discard any visible fat from the sauce.
Step 21:
Taste the sauce. If it needs more concentration, boil it for 5 to 10 minutes to reduce and intensify the flavor; season again with salt and pepper. Stir in 1 or 2 teaspoons of the remaining gremolata if desired.
5–10 min
Step 22:
Serve one shank per person, or pull apart larger shanks along their natural seams for smaller portions.
Step 23:
Arrange the shanks on warm dinner plates, with risotto if serving. Sprinkle with the remaining gremolata and spoon over a generous amount of sauce just before serving.