Osso Buco is a traditional Italian braise of cross-cut veal shanks, slowly cooked until fork-tender, with marrow-rich bones at the center. The classic version is Osso Buco alla Milanese,
OSSOBUCO alla MILANESE Category: Carne Yield: 4 portions Nos portion/Portion size: 1 kg / about Preparation Time 60 minutes Cooking Time 120 minutes Total time 180 minutes Ingredients Ingredients Unit Gross weight INFO Veal Shank with flour, salt, pepper, EVOO unit 4 3 cm thick Onion diced unit 2 Celery sticks diced unit 2 Carrot diced unit 1 Garlic clove minced unit 1 Thyme sprig 1 Bay leaf unit 1 Tomato puree tbsp 2 White wine ml 500 Chicken stock L 1 Salt & pepper about About GREMOLATA Parsley bunch 1 Lemon zest unit 1 Garlic clove grated unit 1 METHOD Heat a heavy-based saucepan over high heat and add a splash of oil. Lightly dust the veal pieces in seasoned flour, then brown them well on both sides. Remove from the pan and set aside. Lower the heat and add a little more oil to the pan. Add the onion, celery, carrot, and garlic, season with salt, and sauté until softened. Stir in the thyme, bay leaf, and tomato purée and cook for 2 minutes. Ret...
