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Osso Buco alla Milanese

Name: Osso Buco alla Milanese
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 4 piece Veal shanks; 2 piece Carrot; 1 piece Celeriac; 1 piece Leek; 400 g Crushed tomato; 250 ml White wine; 500 ml Veal stock; 2 clove Garlic; 2 sprig Fresh rosemary; 50 g Flour; 3 tbsp Olive oil; au gout pinch Salt and pepper

Braised veal shanks Italian-style with tomato sauce, white wine, and vegetables, served with rice.

100 min4 servings450 kcalDifficulty: Medium

Ingredients

4 piece Veal shanks
2 piece Carrot
1 piece Celeriac
1 piece Leek
400 g Crushed tomato
250 ml White wine
500 ml Veal stock
2 clove Garlic
2 sprig Fresh rosemary
50 g Flour
3 tbsp Olive oil
au gout pinch Salt and pepper

Instructions

Step 1
Lightly flour the shanks. Sear them over high heat in olive oil until browned (6 minutes).
Step 2
Set aside the shanks. In the pot, sauté the diced vegetables (carrot, celeriac, leek) for 5 minutes.
Step 3
Add minced garlic, rosemary, and crushed tomato. Mix for 2 minutes.
Step 4
Return shanks to pot, pour in white wine and stock. Bring to a boil.
Step 5
Cover and braise in the oven at 160°C for 75 minutes until very tender.
Step 6
Remove shanks. Strain sauce and reduce over high heat for 5 minutes if needed.
Step 7
Return shanks to sauce, adjust seasoning, and serve with white rice.

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