Classic Milanese Veal Osso Buco

Certainly! Here’s a detailed recipe for Classic Milanese Veal Osso Buco:

Classic Milanese Veal Osso Buco Recipe

Ingredients:

• 4 veal shanks (approximately 1 1/2 to 2 inches thick)
• All-purpose flour (for dredging)
• Salt and freshly ground black pepper
• 4 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 can (14 oz) diced tomatoes (with juice)
• 2 cups beef or veal stock (or chicken stock)
• 1 teaspoon dried thyme
• 1 bay leaf
• Zest of 1 lemon (for gremolata)
• 1/4 cup chopped fresh parsley (for gremolata)
• 1 small garlic clove, minced (for gremolata)

Instructions:

1. Prepare the Veal Shanks:

   • Pat the veal shanks dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
   • Dredge each veal shank in the all-purpose flour, shaking off the excess.

2. Sear the Veal Shanks:

   • In a large, heavy-bottomed Dutch oven or ovenproof pot, heat the olive oil and butter over medium-high heat.
   • Once the oil is hot and the butter melted, sear the veal shanks on all sides until they develop a golden-brown crust. This should take about 4-5 minutes per side.
   • Remove the shanks from the pot and set aside.

3. Prepare the Aromatics:

   • Add the finely chopped onion, carrots, and celery to the same pot. Cook over medium heat until the vegetables are soft and beginning to caramelize, about 8-10 minutes.
   • Add the minced garlic and cook for another minute, taking care not to let it burn.

4. Deglaze the Pot:

   • Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 5-7 minutes.

5. Build the Sauce:

   • Add the diced tomatoes (with their juice), beef or veal stock, dried thyme, and bay leaf to the pot. Stir to combine.
   • Return the veal shanks to the pot, making sure they are partially submerged in the braising liquid.
   • Bring the mixture to a gentle simmer.

6. Braise in the Oven:

   • Preheat your oven to 350°F (175°C).
   • Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
   • Braise the osso buco for about 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.

7. Prepare the Gremolata:

   • While the osso buco is cooking, prepare the gremolata by combining the lemon zest, chopped fresh parsley, and minced garlic in a small bowl. Set aside.

8. Serve:

   • Remove the pot from the oven. Carefully transfer the veal shanks to a serving platter.
   • If the sauce is too thin, place the pot back on the stove and reduce the sauce to your desired consistency.
   • Spoon the sauce over the veal shanks and sprinkle the gremolata on top for a burst of fresh flavor.

9. Accompaniments:

   • Serve the Classic Milanese Veal Osso Buco with traditional accompaniments like Risotto alla Milanese or creamy polenta, and a side of sautéed greens or roasted vegetables.

Tips:

• It’s essential to sear the veal shanks properly to develop deep, complex flavors.
• You can make this dish a day in advance, as the flavors intensify with time. Simply reheat gently before serving.
• Adjust the seasoning towards the end if needed, as the sauce will concentrate as it reduces.

Enjoy your Classic Milanese Veal Osso Buco! Buon Appetito!