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Osso Bucco alla Milanese

Osso Bucco alla Milanese is a traditional Italian recipe (from Milan) for a classic dish of fried, sliced, veal shanks finished with vegetables beef stock and dry white wine that is topped with a mix of lemon zest, garlic and parsley before serving. The full recipe is presented here and I hope you enjoy this classic Italian version of: Osso Bucco alla Milanese.

prep time

20 minutes

cook time

110 minutes

Total Time:

130 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Beef RecipesVegetable RecipesItaly Recipes


Ingredients:

4 ossi buchi (veal shins)
2 tbsp olive oil
30g butter
1 small onion, very finely chopped
1/2 celery stick, finely chopped
150ml dry white wine
300ml good beef stock (hot)
flour for dusting
salt and black pepper

For the gremolata:
finely-grated zest of 1 lemon
1 garlic clove, thinly sliced and chopped
1 tbsp finely-chopped parsley

Method:

You need a frying pan that's large enough for all the ossi buchi to fit in a single layer. Add the oil to this and heart. Dust the veal with flour then fry until browned on both sides. Remove from the pan and reserve.

Add the butter to the pan and melt. Use this to cook the vegetables for a few minutes (do not allow to brown) then season with a pinch of salt. When the vegetables are just soft return the meat to the pan and add the wine. Simmer gently until almost all the liquid has evaporated then add the hot stock.

Turn the heat down to a gentle simmer and cover. Allow to cook for about 90 minutes, turning the meat every 20 minutes or so (by the end the meat should be coming off the bone).

Mix all the gremolata ingredients together then plate-out the ossi buchi and sprinkle the gremolata over the top.