The osso buco Milanese is a traditional Italian dish that consists of a slow-cooked veal shank cut until it becomes very tender.
It is prepared with onion, tomato, wine, and a touch of lemon gremolata, garlic, and parsley to enhance its flavor. It is usually served with rice, polenta, or mashed potatoes, creating a complete and comforting dish.
The extended cooking allows the meat to fall apart in your mouth, while the sauce, enriched with marrow, offers a delicious experience. It's perfect for enjoying a special lunch or a family dinner where tradition and flavor come together in every bite.
Osso Buco Milanese
Ingredients
600 grams of Osso Buco
1 Onion
1 Tomato
2 tablespoons of Tomato paste
1 cup of Beef broth
½ cup of White wine
Lemon peel
Parsley
2 Garlic cloves for gremolata
60 grams of Butter
Olive oil
Preparation
Step 1 : Make small cuts in the skin of the osso buco to prevent deformities during cooking.
Step 2 : Season with salt and pepper, and lightly coat with flour before browning in a pot with butter and a drizzle of oil.
Step 3 : Once browned, set the meat aside on a plate.
Step 4 : In the same pot, sauté the finely chopped onion until translucent.
Step 5 : Add the grated or chopped tomatoes and cook for a few minutes until well integrated.
Step 6 : Reintroduce the osso buco and add the tomato paste and wine, allowing the alcohol to evaporate.
Step 7 : Add enough broth or water to cover the meat and cook on low heat, covered, for an hour and a half, turning several times and adding more liquid if necessary.
Step 8 : To prepare the gremolata, finely peel the lemon peel, chop the garlic cloves and parsley very finely.
Step 9 : Mix the gremolata and add it to the pot during the last five minutes of cooking, letting the sauce fragrance for about five more minutes.
Video
Preparation (simple version)
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