Traditional Osso Buco alla Milanese Recipe
Written by MasterClass
Last updated: Oct 30, 2024 • 3 min read
Osso buco alla Milanese is Italian comfort food at its best, with tender braised veal served over a fragrant, eye-catching risotto.
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What Is Osso Buco alla Milanese?
Osso buco alla Milanese, sometimes spelled ossobuco alla Milanese, is a regional variation of osso buco, an Italian dish of braised veal shanks with origins in the Lombardy region. Unlike the more famous osso buco in bianco, which gets its flavor from earthier notes of anchovy, bay leaf, and cinnamon, this Milanese-style dish incorporates tomatoes, carrots, and celery into the braising liquid.
Osso buco alla Milanese contrasts the richness of veal shanks with a traditional gremolata, a bright combination of chopped parsley, lemon zest, and garlic.
In Italian, “osso buco" means “pierced” or “hollow” bone, a reference to the visible gap left behind in the shank bone once the bone marrow cooks down into a spreadable, flavorful jelly. Traditionally, osso buco alla Milanese appears alongside risotto Milanese (saffron risotto), polenta, or mashed potatoes.
3 Tips for Making Osso Buco alla Milanese
Osso buco alla Milanese makes a stunning main course for a special occasion. Here’s what to know:
- 1. Substitute alternate cuts for veal shank, if necessary. If you can’t find any veal shank at your local butcher counter, beef shank—the same cut of meat, just on a full-grown cow—is the ideal substitute for veal. The shank is one of the toughest cuts since it comes from the cow’s hardworking and not very fatty front and back legs. Look for bone-in cross-sections that expose the rich marrow at the center.
- 2. Serve with risotto alla Milanese. Osso buco alla Milanese traditionally gets served on a bed of electric-yellow risotto Milanese, a savory, saffron-infused variety of risotto, a classic dish of rice cooked in broth. Risotto alla Milanese features starchy Arborio rice cooked in a flavorful combination of beef broth, white wine, and shallots, accented with saffron powder.
- 3. Make the topping in a mortar and pestle. Gremolata (also spelled as gremolada) adds herbaceous acidity to the rich, earthy tones of the osso buco. To best extract the oils from fresh chopped parsley, garlic, and lemon zest, combine the ingredients in a large mortar and pestle and gently crush or pound until the mixture resembles a rough sauce.
Traditional Osso Buco alla Milanese Recipe
makes
prep time
40 mintotal time
2 hr 40 mincook time
2 hrIngredients
For the osso buco:
For the gremolata:
For serving:
- 1
Place a rack in the lower third of the oven, then preheat to 325 degrees Fahrenheit.
- 2
Season the veal shanks all over with kosher salt and black pepper. Dredge the veal shanks in flour and tap to remove excess.
- 3
Heat the vegetable oil and olive oil in a large Dutch oven over medium-high heat.
- 4
Working in batches as needed, brown the veal shanks all over, about 5 minutes per side. Transfer the browned veal shanks to a plate.
- 5
Add the onions, celery, and carrots to the pot. Lower the heat to medium heat and sauté the vegetables, occasionally stirring, until the onions are translucent and the vegetables just start to brown, about 10 minutes.
- 6
Add the garlic and cook until fragrant, about 1 minute.
- 7
Add the tomato paste, and continue to cook until it turns a darker shade of brick red.
- 8
Pour the wine into the pot, scraping up the browned bits.
- 9
Add the beef broth, tomatoes, thyme, and bay leaves, and stir to combine.
- 10
Season the mixture with salt and pepper to taste.
- 11
Return the veal shanks to the pot, making sure to submerge them in the sauce fully.
- 12
Cover the pot, leaving the lid slightly ajar, and transfer it to the oven. Braise until the meat is exceptionally tender, about 2 hours.
- 13
While the veal braises, combine the parsley, lemon zest, garlic, and a pinch of kosher salt in a mortar and pestle. Pound the mixture until the ingredients form a chunky sauce. Taste the gremolata and adjust the seasoning as necessary.
- 14
Remove the osso buco from the oven, then remove the twine from the veal shanks.
- 15
Sprinkle the gremolata over the finished osso buco and stir to incorporate. Serve immediately.
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