Milanese Osso Bucco

Osso Bucco à la milanaise

There exist many variations of Osso Bucco for sure. Mine is simple and calls for the usual slow cooking (so it requires more of your time!) and white wine. Not to forget the gremolata, traditional!

How to do it:

Start by preheating your oven at 350F. Flour the osso bucco pieces and tap off the excess of flour. Add salt and pepper.

Before cooking the meat, start with:
-chopping the shallots thinly, peeling the carrots and cutting them in small pieces, and chopping thinly the celery and garlic.
-bringing the white wine to a boil in a pot and let reduce by half.

Take a large braise pan and heat the olive oil in it. Then add the pieces of meat and braise them for a few mns on all sides, until they are brown. Then add the vegetables (celery, shallots and carrots), with two cloves of garlic (whole unpeeled pieces, crushed a little) and let cook for 5 mns. Add the white wine and broth, along with the parsley and thyme (or savory). Cover and place in the oven for a minimum of 1 hour 30 mns ( more is ok).
Add salt and pepper to taste.

To make the gremolata, take the zest of the lemon in thin bands and boil for 1 mn. Then chop thinly with the parsley and garlic. Mix the 3 ingredients together. Serve on top of the Osso Bucco.

Serve the dish with Milanese Risotto.

Serves 4 to 6

Difficulty

Time 2 hours

Send to a friend

Printable version

You need:

For 4 people, you will need:

4 pieces of Osso Bucco veal with bone
4-5 carrots
2-3 celery branches
2 twigs of thyme (or savory)
Fresh parsley
3 shallots (or yellow onion)
3 garlic cloves
Zest of an organic orange
30 cl dry white wine
1 1/8 cup beef broth
2 tbsp olive oil
Salt and pepper
Flour for the meat

For the gremolata:

1 organic lemon
2 garlic cloves
A large bunch of fresh flat parsley