italienne··moyen

Osso Buco alla Milanese

Name: Osso Buco alla Milanese
Cook time: 120 min
Total time: 120 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 4 pieces veal shanks (thick slices with bone); 60 g flour; 50 g butter; 3 tablespoons olive oil; 1 large onion; 1 carrot; 1 celery stalk; 2 cloves garlic; 200 ml dry white wine (non-alcoholic, vegetable broth or diluted white vinegar); 400 g canned peeled tomatoes; 250 ml vegetable broth; 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons chopped fresh parsley; 1 tablespoon lemon zest

Osso Buco alla Milanese is more than just an Italian dish; it's a hymn to slowness and togetherness. Imagine tender veal shanks, braised for hours in a tomato sauce perfumed with thyme and bay leaf, until the meat falls off the bone with tenderness. Every bite is an explosion of flavors, lifted by the fresh gremolata of lemon and parsley. This festive dish, originally from Lombardy, is traditionally prepared for special occasions. By cooking it, you bring a piece of Italy into your home, a meal that warms the heart and gathers everyone around the table. Let yourself be carried away by this generous recipe, perfect for impressing your guests without stress!

min(prep + cook 120)

4 servings

kcal

Ingredients

veal shanks (thick slices with bone)4 pieces
flour60 g
butter50 g
olive oil3 tablespoons
onion1 large
carrot1
celery stalk1
garlic2 cloves
dry white wine (non-alcoholic, vegetable broth or diluted white vinegar)200 ml
canned peeled tomatoes400 g
vegetable broth250 ml
bay leaves2
dried thyme1 teaspoon
salt1 teaspoon
black pepper1/2 teaspoon
fresh parsley2 tablespoons chopped
lemon zest1 tablespoon

Instructions

1
Dredge veal shanks in flour, shake off excess. In a large pot, heat butter and oil over high heat. Sear meat 3-4 min per side until browned. Set aside.
2
In the same pot, sauté chopped onion, carrot and celery 5 min over medium heat. Add crushed garlic and cook 1 min.
3
Deglaze with white wine (or substitute), scraping up bits. Add crushed tomatoes, broth, bay leaves, thyme, salt and pepper. Stir.
4
Return meat to sauce, cover and simmer over low heat 1h30-2h, until meat is tender and falling off the bone. Turn halfway.
5
Meanwhile, make gremolata: mix chopped parsley and lemon zest. Just before serving, sprinkle over osso buco.
6
Serve hot, ideally with a Milanese risotto or creamy polenta, spooning sauce over.

#osso buco #plat italien #veau #mijoté #fête #milanaise

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