Osso Buco alla Milanese
Braised veal shanks in white wine with a bright gremolata finish, served over saffron risotto. A Milanese masterpiece worth every minute.
🛒 Ingredients
- 4 veal shanks, 4cm thick
- flour for dusting
- 2 carrots, diced
- 2 stalks celery, diced
- 1 large onion, diced
- 250ml dry white wine
- 400ml chicken stock
- 400g tin crushed tomatoes
- 1 tbsp lemon zest (gremolata)
- 2 cloves garlic, minced (gremolata)
- 1/4 cup flat-leaf parsley, chopped (gremolata)
- saffron risotto to serve
👨🍳 Method
- 1
Tie kitchen twine around each shank to keep it intact. Season and dust with flour.
- 2
Brown shanks in olive oil over high heat until deeply golden on all sides. Remove.
- 3
Sauté soffritto (carrot, celery, onion) in the same pan for 10 minutes.
- 4
Add wine and reduce by half. Add stock and tomatoes.
- 5
Return shanks, cover tightly, and braise at 160°C for 1.5-2 hours.
- 6
Remove twine. Make gremolata: combine lemon zest, garlic, and parsley.
- 7
Serve over saffron risotto, topped with gremolata.
💡 Chef's Tips
- →The twine prevents the meat from falling off the bone during braising.
- →Brown the meat deeply — this fond becomes your sauce.
- →The gremolata added at the end is what makes this dish sing; don't skip it.
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