Osso Buco alla Milanese

Tender veal shanks slow-cooked in white wine and broth, perfumed with gremolata. A Milanese classic.

Ingredients

• 4 pieces Veal shanks (ossobuco)
• 100 g All-purpose flour
• 1 unit Onion
• 1 unit Carrot
• 1 stalk Celery stalk
• 2 cloves Garlic
• 200 ml Dry white wine
• 500 ml Veal broth
• 100 g Crushed tomatoes
• 50 ml Extra virgin olive oil
• 30 g Butter
• 1 teaspoon Lemon zest
• 2 tablespoons Fresh parsley, chopped
• Salt, to taste
• Ground black pepper, to taste

Directions

1. Prepare the veal shanks, tying them if necessary to maintain shape and seasoning them evenly.
2. Sear the floured shanks in a mixture of olive oil and butter until deeply golden on all sides.
3. Sauté the soffritto (finely chopped onion, carrot, celery) in the same pot until translucent and fragrant.
4. Deglaze the pot with dry white wine, allowing the alcohol to evaporate.
5. Add the crushed tomatoes and cook briefly.
6. Return the shanks to the pot and add enough veal broth to cover halfway.
7. Bring to a simmer, then reduce heat, cover, and braise for 2.5-3 hours, or until the meat is very tender.
8. Prepare the gremolata by mixing lemon zest, chopped fresh parsley, and a hint of garlic.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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