Osso Buco Milanese
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
45
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Olive Oil1 cup
Yellow Onion (diced)1 cup
Carrot (diced)4 tsps
Garlic (minced)3 tbsps
Tomato Paste3 cup
White Wine (dry)4 cups
Beef3 tbsps
Parsley (chopped flat-leaf)Directions:
1
Preheat the oven to 350 degrees F
2
Season the veal shanks generously with salt and pepper
3
Dredge the shanks in flour and shake away any excess
4
Heat the oil in an ovenproof casserole or Dutch oven over high heat until it shimmers
5
Sear the veal shanks in the oil, turning as necessary, until they have a good color on all sides, 10 to 12 minutes
6
Remove them to a platter and cover loosely with foil
7
Add the onion, carrot, and 2 teaspoons minced garlic to the hot oil and sauté over medium heat, stirring frequently, until the onion is a deep golden brown, about 10 minutes
8
Add the tomato paste and sauté, stirring frequently, until the tomato paste turns a rust color, 2 to 3 minutes
9
Add the wine and stir well to dissolve the tomato paste
10
Return the veal shanks to the casserole along with any juices they may have released and add enough broth to cover the shanks by about 1/2
11
Bring the broth to a simmer, cover the casserole, and place it in the oven
12
Braise the shanks, turning them as necessary to keep them evenly moistened, until they are very tender, about 1 1/2 hours
13
Transfer the shanks to a serving platter and keep warm while finishing the sauce
14
Strain the sauce, return it to the casserole, and bring it to a boil over high heat, skimming the surface as necessary
15
Reduce the heat to low simmer until the sauce has a lightly thickened consistency, about 10 minutes
16
Season to taste with salt and pepper
17
Combine the remaining garlic, the lemon zest, parsley, and anchovy fillets to form the gremolata
18
Serve the shanks on heated plates garnished with the gremolata
19
Preheat the oven to 350 degrees F
20
Season the veal shanks generously with salt and pepper
21
Dredge the shanks in flour and shake away any excess
22
Heat the oil in an ovenproof casserole or Dutch oven over high heat until it shimmers
23
Sear the veal shanks in the oil, turning as necessary, until they have a good color on all sides, 10 to 12 minutes
24
Remove them to a platter and cover loosely with foil
25
Add the onion, carrot, and 2 teaspoons minced garlic to the hot oil and sauté over medium heat, stirring frequently, until the onion is a deep golden brown, about 10 minutes
26
Add the tomato paste and sauté, stirring frequently, until the tomato paste turns a rust color, 2 to 3 minutes
27
Add the wine and stir well to dissolve the tomato paste
28
Return the veal shanks to the casserole along with any juices they may have released and add enough broth to cover the shanks by about 1/2
29
Bring the broth to a simmer, cover the casserole, and place it in the oven
30
Braise the shanks, turning them as necessary to keep them evenly moistened, until they are very tender, about 1 1/2 hours
31
Transfer the shanks to a serving platter and keep warm while finishing the sauce
32
Strain the sauce, return it to the casserole, and bring it to a boil over high heat, skimming the surface as necessary
33
Reduce the heat to low simmer until the sauce has a lightly thickened consistency, about 10 minutes
34
Season to taste with salt and pepper
35
Combine the remaining garlic, the lemon zest, parsley, and anchovy fillets to form the gremolata
36
Serve the shanks on heated plates garnished with the gremolata