Best 3 Osso Buco Milanese Recipes

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Osso buco alla Milanese, a traditional Milanese dish from the Lombardy region of Italy, is a hearty and flavorful stew made with cross-cut veal shanks braised in a rich sauce of vegetables, white wine, and broth. The shanks are typically browned in butter before being braised, and the sauce is often thickened with a roux or gremolata, a mixture of chopped parsley, lemon zest, and garlic. Osso buco is typically served with risotto alla Milanese, a saffron-infused risotto, and gremolata. This article provides two variations of osso buco: a classic recipe and a slow cooker recipe. The classic recipe includes step-by-step instructions for braising the shanks in a Dutch oven, while the slow cooker recipe offers a convenient hands-off approach. Both recipes result in a tender and succulent osso buco dish that is sure to impress your family and friends.

Let's cook with our recipes!

OSSO BUCO MILANESE



Osso Buco Milanese image

Provided by Tyler Florence

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 26

1/2 cup flour
Salt and pepper, to taste
4 pieces veal shank with bone, cut 3 inches thick
3 tablespoons olive oil
3 tablespoons butter
1 onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
4 cloves garlic, coarsely chopped
2 bay leaves
3 tablespoons fresh Italian parsley, finely chopped
1 cup dry Marsala
2 cups veal or chicken stock
2 tomatoes, peeled, seeded and chopped
Saffron Risotto, recipe follows
Grated rind of 1 lemon
Grated rind of 1 orange
2 garlic cloves, minced
2 tablespoons fresh Italian parsley, chopped
8 cups chicken broth
2 tablespoons butter
2 tablespoons olive oil
2 cups Arborio rice
3 pinches saffron threads
3 tablespoons Parmesan cheese, grated
Salt and pepper, to taste

Steps:

  • In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
  • Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
  • For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.
  • In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.
  • In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt and pepper. Serve at once with Osso Buco Milanese.
  • Yield: 4 servings

OSSO BUCO MILANESE



Osso Buco Milanese image

Categories     Tomato     Braise     Dinner     Veal     White Wine     Fall     Winter     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

4 veal shank pieces, about 12 ounces each
Salt as needed
Freshly ground black pepper as needed
Flour as needed for dredging veal shanks
3 tablespoons olive oil
1 cup diced yellow onion
1/2 cup diced carrot
4 teaspoons minced garlic
3 tablespoons tomato paste
3/4 cup dry white wine
4 cups beef or chicken broth
1 teaspoon finely grated lemon zest
3 tablespoons chopped flat-leaf parsley
2 anchovy fillets, chopped

Steps:

  • 1. Preheat the oven to 350 degrees F.
  • 2. Season the veal shanks generously with salt and pepper. Dredge the shanks in flour and shake away any excess.
  • 3. Heat the oil in an ovenproof casserole or Dutch oven over high heat until it shimmers. Sear the veal shanks in the oil, turning as necessary, until they have a good color on all sides, 10 to 12 minutes. Remove them to a platter and cover loosely with foil.
  • 4. 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. Add the tomato paste and sauté, stirring frequently, until the tomato paste turns a rust color, 2 to 3 minutes. Add the wine and stir well to dissolve the tomato paste.
  • 5. 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. Bring the broth to a simmer, cover the casserole, and place it in the oven. Braise the shanks, turning them as necessary to keep them evenly moistened, until they are very tender, about 1 1/2 hours. Transfer the shanks to a serving platter and keep warm while finishing the sauce.
  • 6. Strain the sauce, return it to the casserole, and bring it to a boil over high heat, skimming the surface as necessary. Reduce the heat to low simmer until the sauce has a lightly thickened consistency, about 10 minutes. Season to taste with salt and pepper.
  • 7. Combine the remaining garlic, the lemon zest, parsley, and anchovy fillets to form the gremolata. Serve the shanks on heated plates garnished with the gremolata.

OSSO BUCO MILANESE



Osso Buco Milanese image

Make and share this Osso Buco Milanese recipe from Food.com.

Provided by lazyme

Categories     Veal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 19

1/4 cup flour
salt and pepper
6 pieces veal shanks, 1/2-pound each
1/3 cup olive oil
3 tablespoons butter
2 large carrots, peeled and sliced
1 large onion, diced
2 stalks celery, sliced
1 tablespoon garlic, chopped
2 bay leaves, crushed
3 tablespoons fresh marjoram or 1 tablespoon dried marjoram
1 cup fresh parsley, chopped
1 lemon, rind of, grated
1 1/2 cups dry white wine
1 (19 ounce) can Italian plum tomatoes, drained, coarsely chopped
1 1/2 cups chicken broth
4 teaspoons fresh parsley, chopped
2 teaspoons lemon zest
1 garlic clove, finely chopped

Steps:

  • Combine flour, salt and pepper in a plastic bag.
  • Add veal shanks and coat with flour mixture.
  • Heat oil in a large skillet and brown veal on both sides.
  • Remove veal from skillet, reduce heat and add butter, carrots, onion, celery, garlic, bay leaves, marjoram, basil, parsley and lemon rind.
  • Saute for 5 minutes.
  • Add wine and continue cooking for 5 minute more.
  • Stir in tomatoes and broth.
  • Place veal in a casserole with the sauce and bake, covered, at 325 for 2 hours.
  • Garnish with gremolata.

Tips:

  • Use a heavy-bottomed pot or Dutch oven to evenly distribute heat and prevent scorching.
  • Sear the veal shanks in batches to avoid overcrowding the pot and ensure a nice brown crust.
  • Deglaze the pot with white wine to extract the flavorful browned bits and create a rich sauce base.
  • Add a variety of vegetables, such as carrots, celery, onions, and tomatoes, to the pot for added flavor and texture.
  • Use a good quality beef broth or stock for a flavorful sauce.
  • Season the sauce to taste with salt, pepper, and herbs such as rosemary, thyme, and sage.
  • Simmer the osso buco for at least 2 hours, or until the meat is fall-off-the-bone tender.
  • Serve osso buco over risotto, mashed potatoes, or polenta for a complete meal.

Conclusion:

Osso buco alla Milanese is a classic Italian dish that is sure to impress your dinner guests. With its tender meat, flavorful sauce, and colorful vegetables, this dish is a feast for the senses. Follow these tips to make the best osso buco possible, and enjoy a delicious and authentic Italian meal.

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