Osso buco, Milanese-Style Recipe
Osso buco, Milanese-Style
Total time: 1hr to 2hr

Prep. time: 10 minutes
Cooking time: About 1 3/4 hours

Difficulty: Easy
Chef's Note

A classic recipe, originally from Milan, "osso buco" literally means "bone with a hole." It consists of veal shanks simmered for a long time in white wine with onions and tomatoes. It is usually served with rice or pasta.

There is also the version "alla gremolata" with a parsley, garlic and lemon garnish that enhances the flavor.

- 1 kg (2 1/4 lb.) Veal shanks, cut into 8 pieces, with the marrow
- 4 large tomatoes
- 1 large onion, thinly sliced
- 250 ml (1 cup) beef or veal broth
- 200 ml (3/4 cup) white wine
- 1 clove of garlic, minced
- 1 bouquet garni
- 1 lemon
- Fresh parsley, finely chopped
- Flour
- Olive oil
- Salt and pepper
  1. Season the shanks with salt and pepper; roll them in flour; brown in olive oil in a Dutch oven or heavy pot;
  2. add the onions and color lightly; add the white wine and reduce;
  3. meanwhile, blanch and peel the tomatoes; seed them and chop coarsely;
  4. add the tomatoes, garlic, broth and bouquet garni to the pot; cover and place in a 200° C (400° F) oven for about 1 1/2 hours;
  5. transfer the shanks and sauce to a platter; squeeze the juice of a lemon over top; sprinkle with parsley and serve hot.
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