Osso bucco
Added by Kari Holm
Prep 30 minCook 3 hr
Classic Milanese braised veal shanks slow-cooked until fall-off-the-bone tender in white wine, tomatoes, and aromatics. If veal shanks are unavailable, beef chuck or short ribs work well. Best made a day ahead — the flavors deepen overnight. Serve over creamy polenta or risotto alla milanese, finished with the bright gremolata.
Servings
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Ingredients
3 kgveal shank
1 tspsalt
0.5 tsppepper
6 tbspall-purpose flour
6 tbspolive oil
4carrot
4celery stalks
3onion
3garlic cloves
2.5 dlwhite wine or apple juice
2.5 dlbeef broth (diluted)
2 canscanned tomatoes
1 bunchflat-leaf parsley
0.5 tspdried thyme
0.5 tspdried oregano
2bay leaf
2lemon
2 bunterflat-leaf parsley
5garlic cloves
Instructions
1
Toss the meat pieces in a mixture of flour, salt, and pepper. Shake off excess flour and brown the meat in oil in batches. Set the meat aside and discard the oil.
2
Dice the carrots, celery, and onions into small cubes. Finely chop the garlic. Sauté the vegetables in butter until lightly colored.
3
Transfer the vegetables to a large pot and place the browned meat on top.
4
Deglaze the frying pan with wine/apple juice and stock, adding the chopped parsley and dried herbs. Pour everything over the meat in the pot.
5
Add the canned tomatoes. Bring to a boil, reduce the heat, and let the stew simmer gently for 2-3 hours. This can also be done in the oven at 90°C (195°F). The dish is ready when the meat is tender and falls off the bone.
6
Prepare the gremolata: wash the lemons well and finely grate the zest. Mix with finely chopped parsley and garlic.
7
Arrange the meat on a large serving platter, spoon the vegetables and sauce over, and finish with the gremolata.
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