Main Courses > International Cuisine > European Mains > Italian Osso Buco

Classic Osso Buco Alla Milanese

Indulge in the rich and savory flavors of Osso Buco Alla Milanese, a traditional Italian dish featuring braised veal shanks in a flavorful white wine sauce. This recipe offers a modern twist on a classic, promising a tender and unforgettable culinary experience. Prepare to be transported to the heart of Italy with every bite!

Prep Time
30 minutes
Cook Time
2.5-3 hours
Servings
4
Ingredients
  • 4 Veal Shanks
  • 1/2 cup All-Purpose Flour
  • 3 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 1 medium, finely chopped Onion
  • 1 medium, finely chopped Carrot
  • 1 stalk, finely chopped Celery
  • 1 cup Dry White Wine
  • 2 cups Beef Broth
  • 2 tablespoons Tomato Paste
  • 1 Bay Leaf
  • to garnish Gremolata (Parsley, Lemon Zest, Garlic)
  • to taste Salt
  • to taste Black Pepper

Prepare the Veal Shanks

Pat the veal shanks dry with paper towels. Season generously with salt and pepper. Dredge the shanks in all-purpose flour, shaking off any excess.

Sear the Veal

In a large, heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium-high heat. Sear the veal shanks on all sides until golden brown. Remove the shanks from the pot and set aside.

Sauté the Vegetables

Add the chopped onion, carrot, and celery to the pot. Sauté until softened, about 5-7 minutes.

Deglaze the Pot

Pour in the dry white wine and deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce slightly, about 2-3 minutes.

Combine and Simmer

Stir in the tomato paste and cook for 1 minute. Add the beef broth and bay leaf. Return the veal shanks to the pot. Bring to a simmer, then cover and reduce the heat to low. Simmer for 2.5-3 hours, or until the veal is very tender and falling off the bone.

Check for Tenderness and Adjust Sauce

Check the veal for tenderness. If it's not quite tender, continue to simmer for another 30 minutes. Once the veal is tender, remove it from the pot and set aside. If the sauce is too thin, increase the heat to medium and reduce the sauce until it reaches the desired consistency. Discard the bay leaf.

Serve

Serve the Osso Buco hot, garnished with gremolata. Traditionally served with risotto alla Milanese or creamy polenta.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an approximation and can vary based on specific ingredients and cooking methods. The following values are estimated per 100g of prepared Osso Buco:

  • Calories: 220-280
  • Protein: 20-25g
  • Fat: 12-18g
  • Carbohydrates: 5-8g

Other Considerations for Nutrition

Osso Buco is relatively high in fat due to the veal shanks. Trimming excess fat before cooking can help reduce the overall fat content. Using a lower-sodium beef broth can help control sodium intake. Serve with polenta or risotto for a complete and satisfying meal. Consider the nutritional value of garnishes like gremolata (parsley, lemon zest, and garlic), which add flavor and vitamins without significantly increasing calories.

← Classic Korean Bulgogi Classic Swedish Meatballs with Cream Sauce →

FAQ

  • What is Osso Buco?

    Osso Buco is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth.
  • What is Gremolata?

    Gremolata is a chopped herb condiment made of lemon zest, garlic, and parsley.
  • Can I use a slow cooker?

    Yes, you can adapt this recipe for a slow cooker. Sear the veal shanks as instructed, then transfer them to the slow cooker along with the other ingredients. Cook on low for 6-8 hours, or until the veal is very tender.