Osso Bucco Milanese

 

 

 

 

Print
Osso Bucco Milanese
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingre­di­ents
  • 8 Veal shank (1 inch thick)
  • TT Salt and pepper
  • 3oz Flour, as needed for dredging
  • As needed Olive oil
  • 1 Gar­lic clove, minced
  • 3oz Car­rot, diced
  • 1 tbsp Lemon zest, grated
  • 6 fl oz White wine
  • 3 cups Veal Brown Stock
  • 1 medium tomato, diced
  • 2 tbsp Tomato purée
  • Gre­moulada
  • 1 Gar­lic clove, chopped fine
  • 1 tbsp Lemon zest
  • 1 tbsp Ital­ian pars­ley, chopped

Instruc­tions
  1. Sea­son the veal with salt and pep­per and dredge the pieces in flour. Sauté them in oil until brown on both sides.
  2. Add the gar­lic and car­rot and sauté until caramelized..
  3. Add the lemon zest, wine, stock and tomato and tomato puree.
  4. Bring to a boil and reduce to a sim­mer. Braise on the stove top or in a 325°F (160°C) oven until the meat is ten­der but not falling from the bone, 1 to 1–1/2 hours.
  5. Remove the cover and reduce the sauce until thick. Adjust the seasonings.
  6. At ser­vice time, trans­fer the meat to a serv­ing plat­ter and ladle the sauce over it. Com­bine the gre­mo­lada ingre­di­ents and sprin­kle over the meat and sauce. Serve with Risotto Milanese.