Best 2 Milan Style Braised Veal Shanks Recipes

**Milanese Osso Buco: A Culinary Journey to Northern Italy**

Indulge in the rich flavors of Milanese Osso Buco, a classic Italian dish that embodies the culinary traditions of Northern Italy. This hearty and comforting stew features tender veal shanks braised in a flavorful broth infused with aromatic vegetables, herbs, and a touch of white wine. The result is a fall-off-the-bone meat that melts in your mouth, complemented by a rich and savory sauce. Accompanied by a saffron-infused risotto Milanese, this dish becomes a symphony of textures and flavors that will tantalize your taste buds. Discover the authentic recipe for this iconic dish, along with variations that offer a modern twist to the traditional preparation. From the rustic charm of the original Osso Buco to the elegance of a saffron-infused risotto, this article is your guide to a culinary journey to the heart of Milan.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED VEAL SHANKS, MILAN STYLE

Braised Veal Shanks, Milan Style image

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

Ingredients

4 pounds veal shanks
1/4 cup all-purpose flour
3 tablespoons olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 clove garlic, finely chopped
1/2 cup water
1/3 cup dry white wine
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

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

Milan-Style Braised Veal Shanks image

Categories Herb Tomato Braise Veal Winter Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Ingredients

Kitchen twine
6 center-cut veal shanks (each about 2 inches thick)
1/4 cup (1/2 stick) butter
2 cups finely chopped onions
3/4 cup finely chopped carrot
3 1/2 teaspoons minced garlic
All purpose flour
1/4 cup olive oil
1 cup dry white wine
2 1/2 cups canned diced tomatoes in juice
4 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
2 3 x 1/2-inch lemon peel strips (yellow part only)
3 cups (or more) canned beef broth
2 teaspoons grated lemon peel

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 Making Perfect Milanese-Style Braised Veal Shanks:

Choose high-quality veal shanks: Look for shanks that are meaty and have a good amount of marbling. This will ensure that the meat is tender and flavorful after braising.
Brown the veal shanks before braising: Browning the shanks in a hot pan creates a flavorful crust that adds depth and richness to the dish. Be sure to brown the shanks on all sides for even cooking.
Use a flavorful braising liquid: The braising liquid is what gives the veal shanks their delicious flavor, so it's important to use a flavorful combination of ingredients. A good starting point is to use a combination of beef broth, red wine, tomatoes, and herbs.
Braise the veal shanks low and slow: Braising is a low and slow cooking method that allows the veal shanks to become tender and fall off the bone. Cook the shanks for at least 2-3 hours, or until the meat is very tender.
Serve the veal shanks with a flavorful sauce: The braising liquid makes a delicious sauce that can be served over the veal shanks. You can also thicken the sauce with a little cornstarch or flour if desired.

Conclusion:

Milanese-style braised veal shanks are a classic Italian dish that is perfect for a special occasion. The shanks are braised in a flavorful liquid until they are tender and fall-off-the-bone, and the sauce is rich and flavorful. Serve the shanks with a side of mashed potatoes, rice, or polenta for a complete meal.