Osso buco alla Milanese

osso_buco_alla_milanese

Italian cuisine is one of the most celebrated and loved cuisines in the world. With its range of herbs, spices and fresh ingredients, Italian dishes are always flavorful and aromatic. Each region in Italy has its own unique culinary tradition that has been passed down for generations. One such expertly crafted dish from the Lombardy region of Italy is the Osso Buco alla Milanese.

Osso Buco is a classic Italian dish that translates to “bone with a hole” which refers to the bone marrow in the center of the veal shank, traditionally used in this preparation. It is slow-cooked with a fragrant mix of herbs, vegetables and white wine, creating a rich and hearty meal. The dish is particularly celebrated in Milan, where it is believed to have originated, and the city boasts a long history of perfecting this dish.

The key ingredients in Osso Buco alla Milanese are the veal shanks, saffron, broth, wine and vegetables. A common problem with cooking this dish is that the shank can become dry during the long cooking process, which is why they need to be slow cooked on a low heat to keep the meat tender and juicy. The dish is cooked in a casserole dish that can be used on the stove and then transferred to the oven, making it an easy and stress-free dinner; perfect for those who want to spoil themselves with a special and delicious meal without spending hours in the kitchen.

One of the highlights of this dish is the use of saffron threads, which gives a beautiful yellow coloring to the dish and adds a certain depth of flavor. The traditional way of preparing the saffron is to steep it in warm water for about 10 minutes until it creates a light yellow liquid that is then added to the dish.

To make the dish more wholesome and robust, vegetables like onion, celery and carrots are used to form the base of the broth. The broth is enhanced with additional flavors like garlic, bay leaves and tomato puree to make it tastier. The fragrant mixture is then added to the saffron, veal shank and white wine mix to slow cook in the oven.

The result is a succulent and tender piece of veal with an incredibly rich and flavorful broth. The saffron adds a unique sweetness and earthy aroma that blends perfectly with the herbs and spices. The Milanese style of serving this dish is accompanied by Gremolata, a mixture of parsley, lemon zest and garlic, that is sprinkled on top of the veal before serving, giving an extra flavor profile to the dish.

Osso Buco alla Milanese is one of the most delicious and indulgent Italian dishes that will soon become a staple in your culinary repertoire. From the first bite, the delicious flavors of Italy will transport you to the cobbled streets of Milan, leaving you with a true appreciation for the culinary genius of the Lombardy region. Whether you’re looking for a special Sunday dinner, a family dinner or a romantic meal for two, Osso Buco alla Milanese is the perfect Italian recipe to create memories with your loved ones over a delicious meal.

Ingredients:

  • 4-6 veal shanks
  • 3 tablespoons flour
  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1 cup dry white wine
  • 1 tablespoon lemon zest
  • 2 bay leaves
  • Salt and pepper
  • Gremolata (chopped garlic, lemon zest, and parsley) for garnish

Instructions:

  1. Preheat oven to 325°F.
  2. Dust the veal shanks with flour, shaking off the excess flour.
  3. Use a large, deep skillet or Dutch oven to heat the olive oil over medium-high heat.
  4. Brown the veal shanks on both sides for about 3-4 minutes per side. Remove the veal shanks from the pan and set aside.
  5. In the same pan, add onions, celery, and carrots, and sauté for about 5 minutes until slightly softened.
  6. Add garlic and sauté for another minute.
  7. Add tomato paste and cook for another 2 minutes.
  8. Add beef broth, white wine, lemon zest, bay leaves, salt, and pepper, and bring the sauce to a boil.
  9. Add the veal shanks back to the pan, making sure they’re fully coated in the sauce.
  10. Cover the pan with a tight-fitting lid and put it in the oven.
  11. Cook for about 2-3 hours, until the meat is falling off the bone.
  12. Before serving, mix together gremolata ingredients and sprinkle over the top of each serving. Enjoy!