Osso Buco Recipe (alla Milanese)
User Reviews
5
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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)
Description
The Osso Buco Recipe (alla Milanese) relies on veal shanks that are floured and seared with onions in a mixture of butter and olive oil, then braised in a combination of white wine and meat broth with tomato paste. The lengthy cooking at low heat softens the veal until tender, while the exposed marrow bone adds richness. The sauce reduces to a creamy consistency that coats the meat. A traditional gremolata of parsley, lemon zest, and garlic is sprinkled on top just before serving, providing a fresh and herbaceous contrast to the savory braise.
This dish can be served as a main course, often accompanied by risotto or polenta, to complement the silky texture and dense flavors of the meat and sauce. The gremolata adds a refreshing lift to each bite.
The recipe notes highlight cutting the connective tissue around the shank to prevent curling during cooking. The sauce should be neither too thick nor too liquid, with occasional turning of the meat to avoid sticking and ensure even cooking.
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 white wine ½ cup, dry
- 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
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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