Osso Buco Recipe (alla Milanese)
User Reviews
5.0
21 reviews
Excellent
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
4
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Calories
246 kcal
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Course
Main Course
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Cuisine
Italian
Osso Buco Recipe (alla Milanese)
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Osso buco is a classic Italian dish originating in Milan. The name “osso buco” (in Milanese dialect “Oss Buss”) literally means “bone with a hole”, referring to the marrow hole in the center of the cross-cut veal shank used in this dish.The Osso Buco recipe, although it requires a long cooking time, is not a difficult dish to make. What makes it truly special is its tenderness and unique flavor.
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Ingredients
For Ossobuco
- 4 veal osso buco cross-cut veal shanks with marrow in the bone, 1 to 1 ½ inches thick (3 to 4 cm high)
- 1 onion medium size
- 50 g butter ½ stick, unsulted
- 50 g flour ⅓ cup
- 100 ml dry white wine ½ cup
- 600 ml broth 2 cups, made with meat
- 1 tablespoon tomato paste
- 2 tablespoons olive oil extra virgin
- salt a pinch
- black pepper freshly ground
For Gremolata
- parsley a bunch
- ½ lemon zest
- 1 garlic clove
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Instructions
Cooking the Ossobuco
- Cut the white connective tissue surrounding the shank in few places using kitchen shears. This will prevent the meat from curling and changing shape during cooking. Then flour the veal shanks on both sides and set aside.
- In a large pan, put the butter and oil, add the finely chopped onion and cook over low heat for 3 minutes until the onion becomes transparent.
- Put the floured osso buco in the pan with the onion. Cook them over medium heat for 5 minutes on both sides. Add salt and pepper to taste. Finally, add the white wine and let it evaporate.
- Heat the meat broth (prepared earlier). Lower the heat and cover the shanks with the hot broth.
- Add the tomato paste, stir and let them cook over low heat for about 2 hours, covered with a lid. About every 30 minutes, turn the veal shanks gently, making sure they don't stick to the bottom. Add some broth during cooking only if necessary. The sauce must be thick and creamy, not too liquid.
The Gremolata
- Chop the parsley and the clove of garlic. Then mix them throughly with the lemon zest.
- Add the Gremolata a few minutes before the end of cooking. Serve the osso buco recipe with Gremolata piping hot, perhaps with some lemon peel as decoration.
Nutrition Information
Show Details
Calories
246kcal
(12%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
28mg
(9%)
Sodium
712mg
(30%)
Potassium
140mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
694IU
(14%)
Vitamin C
10mg
(11%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 28mg | 9% |
| Sodium | 712mg | 30% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 694IU | 14% |
| Vitamin C | 10mg | 11% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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