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Italian·Italy · Lombardy·Main Courses
Osso Buco alla Milanese
A hearty, slow-cooked veal shank recipe enriched with a rich gremolata finish.
135 min total (prep 15 · cook 120)· Serves 4· Advanced·New
Osso Buco, a signature dish from Milan, is traditionally enjoyed during festivities, capturing the essence of Lombardy's culinary richness.
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Method
- 1Dust veal shanks with flour. Brown in a pan with oil.
- 2Remove shanks. Sauté chopped carrot, onion, and celery in the same pan.
- 3Add shanks back to the pan. Pour in wine, reduce by half.
- 4Stir in tomato paste and stock. Cover and simmer for 1.5 hours.
- 5For gremolata, mix chopped parsley with lemon zest. Sprinkle over cooked veal.
Chef's tips
- Brown shanks well for a deep flavor.
- Cook slowly to tenderize meat.
The story
Osso Buco, a signature dish from Milan, is traditionally enjoyed during festivities, capturing the essence of Lombardy's culinary richness.
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