Osso Buco Milanese

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

6 x 250 g (6 x 1/2 lb) grain-fed veal shank pieces, with bone,
60 ml (1/4 cup) extra-virgin olive oil
60 ml (1/4 cup) butter
3 carrots, diced
4 celery stalks, diced
3 medium onions, diced
3 garlic cloves, chopped
180 ml (3/4 cup) flour
250 ml (1 cup) dry white wine
250 ml (1 cup) beef stock
2 x 796 ml (2 x 28 oz) Italian plum tomatoes drained and cut in pieces
1/2 bunch flat parsley, chopped
5 ml (1 tsp) oregano
Salt and pepper to taste
Garnish (gremolata):

1 lemon, zest only, grated finely
1/2 orange, zest only, grated finely
2 bunches parsley, finely chopped
2 garlic cloves, finely chopped

Directions

  1. Wrap pieces of veal shank with string to keep meat on the bone. Season with salt and pepper.
  2. In a heavy-bottomed Dutch oven, heat oil and butter over low heat. Add the vegetables. Cook and stir for 5 minutes, or until browned. Transfer vegetables to a bowl.
  3. Roll the pieces of veal shank in flour, shaking them to remove any excess.
  4. In the same pot, brown the pieces of meat on both sides over medium heat.
  5. Remove and set aside with the vegetables. Deglaze the pot with the wine and stock, scraping well to detach any remaining meat. Reduce by half.
  6. Preheat the oven to 170°C / 325°F.
  7. Add the tomatoes, parsley, oregano, salt and pepper to the liquid in the pot. Simmer over medium heat for 10 minutes
  8. Place meat and vegetables in the pot. Cover and bake in the oven for 1 1/2 hours.
  9. Uncover and bake another 30 minutes.
  10. Remove to a serving platter and sprinkle with gremolata.

For the gremolata:
Combine grated lemon and orange zests with the finely chopped parsley and garlic.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2246

Osso Buco Milanese
Osso Buco Milanese