Name: Osso Buco alla Milanese
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 piece Veal shank; 300 ml Dry white wine; 400 g Crushed tomato; 2 piece Carrot; 100 g Celery; 1 piece Onion; 300 ml Veal stock; 3 tbsp Olive oil; 1 piece Lemon; 2 clove Garlic; 20 g Fresh parsley; 2 sprig Thyme; 1 leaf Bay leaf; 1 tsp Salt; 0.5 tsp Pepper; 30 g Flour

Temps

105 min

Difficulté

moyen

Ingrédients

16

Budget

~25-35 €

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Valeurs nutritionnelles

48

Score santé

Moyen · /100

450 kcal

par portion

42 gProtéines

20 gLipides

15 gGlucides

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4pers.

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Etapes

1
Lightly coat the veal shanks with flour. Heat olive oil in a Dutch oven and brown them on all sides.
10 min
2
Remove the shanks and sauté the roughly chopped carrot, celery, and onion (soffritto).
5 min
3
Deglaze with white wine. Let reduce by half. Add tomatoes and stock.
5 min
4
Return the shanks, add thyme, bay leaf, and crushed garlic. Cover and braise for 90 minutes over low heat.
90 min
5
Prepare the gremolata: mix finely chopped parsley, lemon zest, and minced garlic.
3 min
6
Serve the shanks with the reduced sauce and sprinkle generously with gremolata.
2 min