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. Return the veal to the pan and pour in the wine. Let it reduce by about one third, then add the hot stock. Bring to a gentle simmer, cover, and cook for about 2 hours, or until the meat is very tender. To make the gremolata, finely chop the parsley and place it in a bowl. Add the garlic and lemon zest and mix well. To serve, spoon the ossobuco onto plates and sprinkle generously with the gremolata. Traditionally served with saffron risotto, it also pairs well with creamy polenta or crusty bread.