Osso buco is a traditional Italian dish originating from the Lombardy region, especially from the city of Milan. Its name literally means "hollow bone" due to the cut of the veal shank with the central bone that contains marrow. This dish has become popular in many countries for its intense flavor and tender texture. In Latin America, although the term "osso buco" is commonly used, in some regions it is simply known as "stewed shank" or "shank in sauce," depending on local customs. Its traditional preparation involves slowly cooking the meat in white wine and broth with vegetables and aromatic herbs, which gives it its characteristic aroma and flavor. Furthermore, it is usually accompanied by gremolata, a fresh mixture of lemon zest, garlic, and parsley, which adds freshness and contrast.
Osso buco milanese
How to prepare Osso Buco alla Milanese
To prepare a delicious Osso Buco alla Milanese, start by cutting two veal shanks into 5 cm pieces.
Coat the shanks in flour and sauté in butter over high heat until browned on all sides.
Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary to add flavor and aroma to the stew.
Reduce the heat, cover, and simmer for 10 minutes to allow the ingredients to blend well.
Add white wine and cover again, maintaining a gentle simmer for 2 hours so the meat becomes tender.
The liquid should barely cover the meat to ensure proper cooking without excess liquid.
Just before serving, add the gremolata, which consists of lemon zest, parsley, anchovy, and garlic, to provide a fresh and aromatic touch.
Finally, serve the osso buco accompanied by cooked rice, which perfectly complements this traditional Milanese dish.
Ingredients (18)
- Veal shank
- Flour
- Butter
- Salt
- Pepper
- Celery
- Carrot
- Onion
- Garlic
- Mushroom
- Sage
- Rosemary
- Tomatoes
- White wine
- Lemon zest
- Parsley
- Anchovy
- Rice
Instructions (10 steps)
- 1 Cut two veal shanks into 5 cm pieces
- 2 Dredge the shanks in flour and sauté in butter over high heat until browned on all sides
- 3 Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary
- 4 Reduce the heat, cover, and simmer for 10 minutes
- 5 Add white wine
- 6 Cover and simmer gently for 2 hours
- 7 The liquid should barely cover the meat
- 8 Just before serving, incorporate the gremolata
- 9 This consists of lemon zest, parsley, anchovy, and garlic
- 10 Serve with cooked rice
Nutritional Information
Percent Daily Value for nutrients; calories are shown in kcal.