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Osso Buco alla Milanese

Name: Osso Buco alla Milanese
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 1.6 kg Veal shanks; 400 ml Dry white wine; 400 g Canned tomatoes; 2 piece Carrot; 1 stalk Celery; 1 piece White onion; 300 ml Veal stock; 3 clove Garlic; 1 piece Lemon; 15 g Fresh parsley; 40 g Flour; 4 tbsp Olive oil; 5 g Salt; 2 g Pepper; 320 g Arborio risotto

Braised veal shanks in a savory tomato and white wine sauce, garnished with gremolata. An authentic and hearty Lombard classic.

115 min4 servings450 kcalDifficulty: Medium

Ingredients

1.6 kg Veal shanks
400 ml Dry white wine
400 g Canned tomatoes
2 piece Carrot
1 stalk Celery
1 piece White onion
300 ml Veal stock
3 clove Garlic
1 piece Lemon
15 g Fresh parsley
40 g Flour
4 tbsp Olive oil
5 g Salt
2 g Pepper

Instructions

Step 1
Tie the shanks and coat them with flour.
Step 2
Heat the olive oil in a Dutch oven and sear the shanks.
Step 3
Remove the shanks and sauté the mirepoix (carrot, celery, onion).
Step 4
Add the minced garlic and deglaze with white wine.
Step 5
Return the shanks, add tomatoes and stock, cover and braise at 160°C.
Step 6
Meanwhile, prepare the gremolata: finely chop the lemon zest, parsley, and garlic.
Step 7
Cook the risotto according to package directions.
Step 8
Plate the risotto, top with a shank and sauce, and garnish with gremolata.

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