Osso Buco alla Milanese Recipe
Osso Buco alla Milanese
Flavors of Italy
Total time: more than 2 hours
Preparation time: 20 minutes
Cooking time: 2 hours
Difficulty: Easy
Chef's Note
Originally from Milan, Micol Negrin has now established herself in New York. Author, caterer, she likes to be behind the stove, cooking for people who wanted to experience a true taste of Italy and teaching Italian cooking to anyone eager to roll up their sleeves.

She is currently a Chef-Instructor at the prestigious Institute of Culinary Education and have created a successful hands-on teaching program at Grace's Marketplace (both in New York City).

She published "Rustico: Regional Italian Country Cooking," the first cookbook to offer a comprehensive look at Italy's twenty regions and their distinct cuisines. Here's a glimpse of her native region.

Italy's leading industrial region, as well as its most populous, Lombardy is home to three distinct landscapes: fertile flatlands, verdant foothills, and snowy mountains. Rice and corn thrive in the northern climate, resulting in a rich repertoire of risottos and polentas. Veal, beef, butter, and cow's milk cheeses appear at nearly every meal, and sweetwater fish caught in Lombardy's many lakes (including Italy's largest, Lago di Garda, and its most opulent, Lago di Como) round out the diet. Braised veal shanks are a favorite on Lombard tables; serve with saffron risotto for a truly Milanese feast.

Ingredients for 4 servings
- 6 tbsp. unsalted butter
- 125 g (4 oz.) pancetta, in small cubes
- 4 Veal shanks, about 225 g/8 oz. each
- preferably center cut
- 60 ml (1/4 cup) unbleached flour
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 250 ml (1 cup) dry white wine
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 1 stalk of celery, finely chopped
- 4 large ripe tomatoes, peeled, seeded and chopped
- 250 ml (1 cup) chopped Italian parsley
- 1 clove of garlic, minced
- Zest of 1 lemon
  1. Melt the butter in a 12-inch sauté pan over medium-high heat. Add the Pancetta and cook until golden, about 2 minutes.
  2. Dredge the shanks in the flour, shaking off the excess, and add to the pan.
  3. Cook until lightly browned on both sides, turning once, about 5 minutes per side. Season with the salt and pepper.
  4. Deglaze with the wine; after 5 minutes, add the carrot, onion and celery and cook 10 minutes.
  5. Add the tomatoes, cover and cook over medium-low heat for 1 and 1/2 hours, or until tender, adding a little water if needed.
  6. Fold in the parsley, garlic and lemon zest; this is the gremolata.
  7. Cook 10 more minutes over medium-high heat, uncovered, adding a little water if the sauce evaporates. Serve hot.
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