Osso buco is a classic Italian braised dish made with veal shanks. Traditionally, it is served with risotto Milanese and gremolata.
- Prep Time: 20 min Cooking Time: 1-1½ hours
- 4 servings
- 4 veal shank slices (about 4 cm thick)
- 1 large yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can of crushed tomatoes (about 400g)
- 3-4 anchovy fillets, chopped
- Zest of 1 lemon
- 200ml white wine
- 500ml veal or chicken broth
- Olive oil
- Salt and black pepper to taste
- A pinch of saffron (optional)
- 100ml flour for dredging
- Fresh thyme and bay leave
Prepare the Meat
Season the veal shank slices with salt and pepper. Dredge them in flour and shake off any excess.
Brown the Meat
Heat a large skillet or pot with a bit of olive oil over medium-high heat. Add the veal shank slices and brown them on both sides until golden brown. Remove and set aside.
Sauté the Vegetables
In the same skillet or pot, add a bit more olive oil if needed, and sauté the onion, garlic, carrots, and celery until they soften.
Add the Remaining Ingredients
Add the anchovies, crushed tomatoes, white wine, veal or chicken broth, lemon zest, thyme, and bay leaves. If using saffron, add it now.
Simmer
Return the veal shank slices to the skillet or pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer until the meat is very tender, about 2-3 hours.
Prepare the Gremolata
In a bowl, mix lemon zest, chopped garlic, parsley, and a pinch of salt.
Serving
When the veal shanks are ready, remove them from the skillet or pot and place them on serving plates. Sprinkle gremolata over each slice.
Serve the Osso Buco alla Milanese with risotto or polenta and enjoy.
.
Tags: Italian, Osso Bucco, Stew, Veal