Osso Buco Milanese Style (osso Buco Alla Milanese)
This tender ossobuco recipe features veal shanks slow-cooked to perfection in a flavorful white wine and stock broth. The meat becomes irresistibly tender, falling off the bone, while the gremolata topping adds a vibrant finishing touch. Dive into this comforting and elegant dish for a truly satisfying meal.
— Constant Cookbook
Ingredients
- 4 ossi buchi (veal shin
- 2 tbsp olive oil
- , for dusting plain flour
- salt and pepper
- 30g/1oz butter
- 1 small onion
- ½ celery
- 150ml/5fl oz dry white wine
- 290ml/10fl oz hot stock
- 1 lemon
- ½ garlic
- 1 tbsp thinly chopped parsley
Instructions
- Choose a sauté pan large enough to fit all the ossi buchi in one layer.
- Heat the oil and brown the ossi buchi on both sides after lightly dusting them with flour. Remove them from the pan and reserve.
- Add the butter to the pan and add the chopped vegetables with a pinch of salt to cook them gently without burning for a few minutes. When the vegetables are soft return the meat to the pan and add the wine. Cook gently until the moisture is almost completely dried out.
- Add the hot stock, turn the heat down and cover with a tight lid. Cook gently for 1½ hours or until the meat is coming off the bone, turning them every 20 minutes or so. When turning the ossi buchi make sure that you lift them gently with a spatula so that they stay in one piece and the marrow is not lost.
- When cooked place the ossi buchi on to the serving dish and keep them warm. Mix all the gremolata ingredients together and sprinkle on to the ossi buchi before serving.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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