Milanese Osso Buco

Osso Buco Milanese – An Unforgettable Culinary Experience

I invite you to discover a traditional recipe that combines flavors, textures, and a remarkable culinary story: Osso Buco Milanese. This rich stew, with deep roots in gastronomic history, has been cherished over time for its intense flavor and preparation method that transforms a simple piece of meat into true delights. The name "Osso Buco" translates to "bone with a hole," referring to the marrow-rich bone that becomes the star of this dish. Get ready to bring a piece of Italy into your kitchen!

Preparation Time: 30 minutes
Cooking Time: 3 hours
Total Time: 3 hours and 30 minutes
Servings: 4

Ingredients

For Osso Buco:
- 2 veal shanks (about 1-1.5 kg), cut into 3-5 cm thick pieces
- 4 tablespoons of flour
- 6 tablespoons of olive oil
- 50 g butter
- 100 g bacon or lean pork belly, diced
- 1 red onion, diced
- 1 small celery, diced
- 3 carrots, diced
- 1 head of garlic, halved
- 250 ml white wine
- 250 ml brandy
- 1 tablespoon balsamic vinegar
- 1 liter veal or chicken broth
- 2 bay leaves
- 1 sprig of fresh thyme (or 1 teaspoon dried thyme)
- 1 sprig of fresh rosemary (or 1 teaspoon dried rosemary)
- 4 tomatoes, peeled and diced
- Salt and pepper, to taste

For Gremolata:
- Zest of one orange
- Zest of one lemon
- 2 garlic cloves, crushed
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice

Step-by-Step Preparation

1. Preparing the meat: Start by seasoning the veal shanks with salt and pepper on both sides. Then, dredge them in flour, making sure to shake off the excess. Place them on a plate, ready to brown.

2. Browning the meat: In a large pot, heat the olive oil and butter over medium heat. When the butter has melted, add the meat pieces. Brown them for 2-3 minutes on each side until they develop a golden-brown color. Remove the meat from the pot and set it on a platter.

3. Preparing the vegetables: Discard the oil used for frying the meat and add a bit more oil and butter to the pot. Add the bacon and sauté for a few minutes until crispy. Then, add the onion, celery, and carrots, allowing them to sauté for about 10 minutes, stirring occasionally. The flavors will combine splendidly!

4. Adding garlic: When the vegetables are ready, add the halved garlic and let everything cook for another 2-3 minutes, stirring constantly to prevent burning.

5. Deglazing: Now comes the exciting part! Add the white wine, brandy, and balsamic vinegar. Let it simmer for 1-2 minutes so that the alcohol evaporates and the flavors concentrate.

6. Adding the meat: Return the meat to the pot, add the broth, tomatoes, bay leaves, thyme, and rosemary. Bring the mixture to a boil, then cover the pot with a lid and reduce the heat to low. Let it simmer for about 3 hours. This long cooking time will make the meat extremely tender and full of flavor.

7. Checking the meat: After 3 hours, remove the lid and check if the meat is cooked. It should easily pull away from the bone. If it's ready, turn off the heat and start preparing the Gremolata.

8. Preparing the Gremolata: In a bowl, combine the orange and lemon zest, along with the crushed garlic and chopped parsley. Mix the ingredients well to combine. If desired, you can also add a tablespoon of lemon juice for extra freshness.

Serving

Osso Buco Milanese is served with a sprinkle of gremolata on top. You can place a piece of meat on a platter, alongside a spoonful of vegetables and some of the delicious sauce. This dish pairs perfectly with various sides: pasta, mashed potatoes, rice, or even polenta. Each variation will add a burst of flavor!

Practical Tips

- Maintaining flavors: Make sure to stir the vegetables constantly to prevent burning. The flavors will blend better if you cover the pot while cooking.
- Perfect meat: Choose quality veal. Look for a piece with marbled fat, as this will add juiciness to the dish.
- Variations: You can experiment with different types of meat, such as lamb or pork, to create a personalized version of the recipe.

Nutritional Benefits

Osso Buco is not only delicious but also nutritious! Veal is an excellent source of protein, and the vegetables add necessary fiber and vitamins for a balanced diet. The marrow from the bone provides healthy fats and minerals.

Frequently Asked Questions

- Can I use frozen veal? Yes, but make sure to completely thaw it before cooking to avoid uneven cooking.
- What white wine is recommended? Choose a dry white wine, such as Sauvignon Blanc or Pinot Grigio, for the best results.
- How long can it be stored? Osso Buco can be kept in the fridge for up to 3 days, and the flavor gets even better the next day!

Pairing Suggestions

To complete the meal, offer a glass of white wine or a lager beer, which pairs perfectly with the rich flavors of the dish. You can add a fresh green salad as an appetizer, and for dessert, a fruit tart or tiramisu will beautifully finish the meal.

Osso Buco Milanese is more than just a recipe; it is a culinary experience that will transport you straight to the heart of Italian tradition. Prepare it with love and enjoy every bite. Buon appetito!

 Ingredients: To prepare Osso Buco Milanese, you will need the following ingredients: 2 veal shanks, cut into pieces 3-5 cm thick; 4 tablespoons of flour; 6 tablespoons of olive oil; 50 g butter; 100 g bacon, kaizer or lean pork belly, diced; 1 red onion, diced; 1 small celery, diced; 3 carrots, diced; 1 head of garlic, cut in half; 250 ml white wine; 250 ml brandy; 1 tablespoon balsamic vinegar; 1 liter veal or chicken broth; 2 bay leaves; a sprig of fresh thyme (or 1 teaspoon dried thyme); 1 sprig of fresh rosemary (or 1 teaspoon dried rosemary); 4 tomatoes, peeled and diced; salt and pepper to taste. To prepare Gremolata, you will need the following ingredients: zest of one orange; zest of one lemon; 2 garlic cloves, crushed; 1 tablespoon fresh parsley, chopped; 1 tablespoon lemon juice.

 Tags:  milanese ossobuco beef stew veal shank life with vegetables