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Su, 07.03.21
Min -6° - Max 17°

Osso Buco Milanese

The slow cooking over low heat creates a veal shank that actually falls off the bone it is so tender.
  • 6 Crosscut Veal Shanks (2 Inch Thick)
  • 1/2 Cup All-Purpose Flour
  • Salt & Pepper
  • 1/2 Cup Butter
  • 2 Tablespoons Olive Oil
  • 1 (30 Gram) Package Dry Porcini Mushrooms
  • 1 Small Onion, Finely Chopped
  • 2 Stalks Of Celery, Finely Chopped
  • 2 Cloves Of Garlic, Minced
  • 2 Carrots, Finely Chopped
  • 1/2 Bottle Dry White Wine
  • 1 Cup Veal Or Beef Stock
  • Finely Grated Zest Of 2 Lemons
  • 1 Clove Garlic Finely Minced
  • 4 Tablespoons Fresh, Chopped Parsley
Preheat the oven to 300 degrees F. Dust each shank with flour, salt and pepper. In a large oven proof pan, melt 1/2 the butter with the oil, and brown the shanks well on both sides. Remove to a separate plate and pour off any fat. Rehydrate the porcini mushrooms in a cup of warm water for 30 minutes. Drain, retaining the mushroom liquid. Finely chop the mushrooms, and set aside. Strain the liquid through a fine sieve, and measure out 1/2 cup. Set aside

Add the remaining butter, and the vegetables. Saut the vegetables until tender. Add the wine, scrape up any brown bits on the bottom, bring to a boil and reduce. Add the beef broth and mushroom liquid and heat. Return the shanks to the pan, cover and place in the oven for at least 2/1/2 hours.

Mix together the gremolata topping, and serve one shank per person with some sauce ladled on top. Sprinkle with the gremolata topping and serve with Risotto Milanese alongside.

Note: If the sauce is not thick, carefully remove the veal shanks to a warm dish and return the pan to the stove top over high heat. Cook until the sauce has thickened. Just before serving, return the veal shanks to the pan to rewarm.


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