Homemade Osso Buco alla Milanese

Ingredients

4 meaty shanks Veal
½ cup Flour
2 tablespoons Olive Oil
3 tablespoons Butter
1 medium chopped into ½-inch pieces Onion
1 chopped into ½-inch pieces Carrots
1 chopped into ½-inch pieces Celery
1 bulb chopped into ½-inch pieces Fennel
3 cloves Garlic
2 strips Orange Zest
1 ½ teaspoons Marjoram
1 Bay Leaf
1 cup Dry White Wine
½ cup Chicken Stock
1 cup chopped with juice Tomatoes
2 tablespoons chopped Parsley
1 teaspoon minced Garlic
1 teaspoon grated Lemon Zest

Instructions

bring to temperature the oven to 300 degrees.

Dredging the shanks: stream in the ground mix into a shallow dish (a pie plate works nicely).

augment the taste the veal shanks on all sides with seasoning and pepper.

One at a time, roll the shanks around in the ground mix coat, and shake and pat the shank to remove any excuses ground mix.

Discard the remaining ground mix.

Browning the shanks: put the fat and 1 tablespoon of the margarine in a wide Dutch oven or heavy braising pot (6 to 7 quart) and bring to temperature over medium-high bring to temperature.

When the margarine has melted and the fat is shimmering, lower the shanks into the pot, flat side down; if the shanks won’t fit without touching one another, do this in batches.

Brown the shanks, turning once with tongs, until both flat sides are well caramelized, about 5 mins per side.

If the margarine-fat mixture starts to char, lower the bring to temperature just a bit.

Transfer the shanks to a large platter or tray and set aside.

The aromatics: stream in off and discard the fat from the pot.

Wipe out any burnt bits with a damp paper towel, being careful not to remove any mouth-watering little caramelized bits.

Ad the remaining 2 tablespoons margarine to the pot and thaw it over medium bring to temperature.

When the margarine has stopped foaming, stream in in the bulb veggie, carrot, celery, and fennel.

augment the taste with seasoning and pepper, agitate, and char the vegetables until they begin to soften but do not brown, about 6 mins.

agitate in the garlic, orange zest, marjoram, and bay leaf, and stew for another minute or two.

The braising liquid: stream in in the wine, increase the bring to temperature to high, and bring to a bring to a bubble gently.

bring to a bubble gently, stirring occasionally, to reduce the wine by about half, 5 mins.

stream in in the stock and tomatoes, with their nectar, and bring to a bubble gently again to reduce the liquid to about 1 cup total, about 10 mins.

The braise: Place the shanks in the pot so that they are sitting with the exposed bone facing up, and stream in over any juices that accumulated as they sat.

seal with parchment paper, pressing down so the parchment nearly touches the veal and the edges hang over the sides of the pot by about an inch.

seal tightly with the lid, and slide into the lower part of the oven to braise at a bland bubble gently.

Check the pot after the first 15 mins, and if the liquid is simmering too aggressively, lower the oven bring to temperature by 10 or 15 degrees.

Continue braising, turning the shanks and spooning some cooking vessel juices over the top after the first 40 mins, until the protein is completely succulent and pulling away from the bone, about 2 hours.

The gremolata: While the shanks are braising, agitate together the garlic, parsley, and lemon zest in a small container.

seal with plastic wrap and set aside in a cool place (or the refrigerator, if your kitchen is very mildly hot.) The finish: When the veal is fork-succulent and falling away from the bone, remove the lid and shower over half of the gremolata.

Return the veal to the oven, uncovered, for another 15 mins to caramelize it some.

Using a slotted spatula or spoon, carefully lift the shanks from the braising liquid, doing your best to keep them intact.

The shanks will be very succulent and threatening to fall into pieces, and the marrow will be wobbly inside the bones, so this can be a bit tricky.

But if they do break apart, don’t worry, the essence won’t suffer at all.

Arrange the shanks on a serving platter or other large plate, without stacking, and seal with foil to keep mildly hot.

Finishing the condiment dip: Set the braising pot on top of the stove and evaluate the condiment dip: if there is a visible layer of fat floating on the surface, use a large spoon to skim it off and discard it.

essence the condiment dip for concentration of essence.

If it tastes a bit weak or flat, bring it to a bring to a bubble gently over high bring to temperature, and bring to a bubble gently to reduce the volume and intensify the essence for 5 to 10 mins.

essence again for seasoning and pepper.

If the condiment dip wants more zip, agitate in a teaspoon or two of the remaining gremolata.

Portioning the veal shanks: if the shanks are reasonably sized, present one per person.

If the shanks are gargantuan or you’re dealing with modest appetites, pull apart the larger shanks, separating them at their natural seams, and present smaller amounts.

Be sure to give the marrow bones to whomever prizes them most.

Serving: Arrange the veal shanks on mildly hot dinner plates accompanied by the risotto, if serving.

Just before carrying the plates to the table, shower on the remaining gremolata and then spoon over a generous amount of condiment dip – the contact with the fiery liquid will aromatize the gremolata and perk up everyone’s appetite with the whiff of garlic and lemon.

Homemade Osso Buco alla Milanese

8 Min Prep

33 Min Cook

5 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Homemade Osso Buco alla Milanese

8 Min Prep

33 Min Cook

5 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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