Best 2 Braised Veal Shanks Milan Style Recipes
**Osso Bucco alla Milanese: A Milanese Classic**
Osso buco alla Milanese is a traditional Milanese dish made with braised veal shanks. The shanks are typically cooked in a flavorful broth made with white wine, tomatoes, and vegetables. The meat is fall-off-the-bone tender and the sauce is rich and flavorful. This hearty dish is often served with risotto alla Milanese, a saffron-infused risotto.
**Recipe Variations:**
* **Osso Bucco alla Romana:** This Roman variation uses beef shanks instead of veal shanks. The shanks are braised in a tomato-based sauce and served with gremolata, a mixture of chopped parsley, garlic, and lemon zest.
* **Osso Bucco alla Fiorentina:** This Florentine version uses pork shanks instead of veal shanks. The shanks are braised in a red wine-based sauce and served with cannellini beans.
* **Osso Bucco alla Piemontese:** This Piedmontese version uses beef shanks and is cooked in a Barolo wine-based sauce. The shanks are served with polenta, a cornmeal porridge.
No matter which recipe you choose, osso buco is a delicious and satisfying dish that is sure to please everyone at the table.
**Tips for Making Osso Bucco:**
* Use high-quality veal or beef shanks. The meat should be well-marbled and have a good amount of connective tissue.
* Brown the shanks well before braising them. This will help to develop flavor and color.
* Use a flavorful broth for braising the shanks. A good option is to use a combination of white wine, beef broth, and vegetable broth.
* Cook the shanks until they are fall-off-the-bone tender. This will typically take 2-3 hours.
* Serve the osso buco with a flavorful sauce and a side of risotto, polenta, or mashed potatoes.
BRAISED VEAL SHANKS, MILAN STYLE
Enjoy this Italian slow cooked dish that's made using beef, veggies served with gremolata - a delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 6
Number Of Ingredients 13
Steps:
- Trim excess fat from veal shanks. Coat veal with flour. Heat oil in 10-inch skillet over medium heat. Cook veal in oil about 20 minutes, turning occasionally, until brown on all sides; drain.
- Place veal in 5- to 6-quart slow cooker. Mix remaining ingredients; pour over veal.
- Cover and cook on low heat setting 8 to 10 hours or until veal is very tender and pulls away from bones.
- Remove veal and vegetables from cooker, using slotted spoon; place on serving platter. Skim fat from veal juices in cooker if desired. Pour juices over veal and vegetables.
Nutrition Facts : Calories 450, Carbohydrate 7 g, Cholesterol 255 mg, Fiber 1 g, Protein 62 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 620 mg
MILAN-STYLE BRAISED VEAL SHANKS
Steps:
- Tie kitchen twine around circumference of each veal shank so that veal will hold shape while cooking. Set heavy large pot over medium heat (pot should be big enough to accommodate veal arranged in single layer). Add 1/4 cup butter to pot and melt. Add onions, carrot and 2 1/2 teaspoons garlic and sauté until vegetables are tender but not brown, about 10 minutes. Remove pot from heat.
- Sprinkle veal shanks with salt and pepper. Coat veal with flour, shaking off excess. Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Working in batches, add veal to skillet and cook until brown, about 5 minutes per side. Transfer veal to pot with vegetables. Discard fat in skillet.
- Add 1 cup white wine to skillet and boil until liquid is reduced to 1/4 cup, scraping up browned bits, about 3 minutes. Pour over veal and vegetables. Add canned tomatoes with juices, 2 tablespoons parsley, chopped basil and lemon peel strips to pot. Add enough beef broth to cover veal. Bring mixture to boil. Cover pot tightly with aluminum foil, then lid. Reduce heat to medium-low. Simmer until veal is very tender, about 1 1/2 hours. (Can be prepared 3 days ahead. Cool, cover and refrigerate. Rewarm over medium-low heat before continuing.)
- Transfer veal to platter; cover to keep warm. Boil sauce until slightly thickened and reduced to 4 cups, about 15 minutes. Season with salt and pepper. Mix grated lemon peel, remaining 1 teaspoon garlic and 2 tablespoons parsley in small bowl. Pour sauce over veal. Sprinkle with lemon peel mixture.
Tips:
- For a richer flavor, brown the veal shanks in a hot skillet before braising them.
- To make sure the veal shanks are cooked through, insert a meat thermometer into the thickest part of the meat. It should read 145 degrees Fahrenheit.
- If you want a thicker sauce, mix a cornstarch slurry (equal parts cornstarch and water) and stir it into the braising liquid. Bring to a simmer and cook until the sauce has thickened.
- Serve the braised veal shanks over mashed potatoes, egg noodles, or rice.
- Garnish with chopped parsley or chives.
Conclusion:
Braised veal shanks Milanese style is a hearty and flavorful dish that is perfect for a special occasion. The combination of the slow-cooked veal shanks and the rich, flavorful sauce is sure to impress your guests. This dish is also relatively easy to make, so it's a great option for busy weeknights. Serve it with your favorite sides, such as mashed potatoes, egg noodles, or rice, and enjoy!
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