Osso Buco alla Milanese
The bone with the hole
Veal shanks braised low in white wine, stock and soffritto until fork-tender, finished with a bright lemon-garlic gremolata.
- Prep
- 25 min
- Cook
- 2 hr
- Total
- 2 hr 25 min
- Serves
- 4 servings
Ingredients
- 4 veal shanks, 1½ inches thick, tied
- Flour for dredging
- 1 onion, 1 carrot, 1 celery rib, diced
- 1 cup dry white wine
- 2 cups veal or chicken stock
- 2 bay leaves
- Gremolata: zest of 1 lemon, 1 clove garlic, ¼ cup parsley, all minced
- Butter, olive oil, salt, pepper
Instructions
- 01
Sear. Season and flour the shanks, then brown them hard in butter and oil on both sides. Set aside.
- 02
Soffritto. Cook the onion, carrot and celery in the same pot until soft and lightly colored.
- 03
Deglaze. Add the wine, scrape the bottom and reduce by half.
- 04
Braise. Return the shanks, add stock to come two-thirds up the meat, add bay leaves, cover and braise at 325°F for 2 hours until the meat pulls from the bone.
- 05
Gremolata. Mix the lemon zest, garlic and parsley and scatter over the shanks just before serving with risotto alla milanese.
Larry’s rule: The marrow is the whole point. Serve a small spoon with every plate.