Recipe: Osso Buco alla Milanese

Osso Buco alla Milanese
Source: Simply Italian by Sophie Braimbridge
Servings: 4

You will find versions of this recipe that are made with tomatoes, but osso buco is a Milanese dish and traditionally tomatoes are not used in the cooking of northern Italy. The absence of the tomatoes allows the more delicate flavors of the gremolata to come through.

12 pieces veal shank, about 1 1/2 inches thick (see note)
flour, seasoned with salt and pepper
1/4 cup olive oil
1/4 cup butter
1 garlic clove, finely chopped
1 onion, finely chopped
1 celery stalk, finely chopped
1 cup dry white wine
1 bay leaf or lemon leaf
pinch of allspice
pinch of ground cinnamon
GREMOLATA:
2 teaspoons grated lemon zest
2 Tablespoons finely chopped flat-leaf parsley
1 garlic clove, finely chopped

Dust each piece of veal shank with seasoned flour.

Heat the oil, butter, garlic, onion and celery in a heavy-bottomed frying pan or saucepan that is big enough to hold the shanks in a single layer (but don't add the shanks yet). Cook garlic and vegetables for about 5 minutes over low hear until soft but not browned.

Add the shanks to the pan and cook for 12-15 minutes, or until well browned all over.

Arrange the shanks in the pan, standing them up in a single layer. Pour in the wine and add the bay leaf, allspice and cinnamon. Bring to a boil and cover the pan. Turn the heat down to low.

Cook at a low simmer for 15 minutes, then add 1 cup of water. Continue cooking, covered, for about 45-60 minutes (the timing will depend on the age of the veal) or until the meat is tender and you can cut it with a fork. Check the volume of the liquid once or twice during cooking time and add more warm water as needed.

To make the gremolata, mix together the lemon zest, parsley and garlic.

Transfer the veal shanks to a plate and keep warm. Discard the bay leaf. Increase the heat under the pan and stir for 1-2 minutes until the sauce has thickened, scraping up any bits off the bottom of the pan as you stir. Season with salt and pepper if necessary and return the veal shanks to the sauce. Heat everything through, then stir in half the gremolata.

Serve sprinkled with the remaining gremolata. Osso buco is usually accompanied by Risotto all Milanese (click here).

Note: If your veal shanks do not look as if they will hold together neatly while they cook, tie a piece of butcher's string around the girth of each one. Remember to take the string off before serving.