Print

Osso Bucco alla Milanese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A favorite of ours at home with a high-class reputation that doesn’t take as much time as you’d think — and has a real comfort-food feel despite the fancy name.

Ingredients

Units Scale
  • 4 slices veal shank, each 1 1/2-2 inches thick
  • 3 1/2 tablespoons butter, divided
  • Salt and fresh ground black pepper
  • 2 cups white wine
  • 2 cups veal or chicken stock
  • 3 tablespoons San Daniele smoked Italian bacon, cut into fine strips
  • 1 yellow carrot, finely chopped
  • 2 stalks celery, finely chopped
  • 1 onion, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • Zest of 1 lemon
  • 1 can crushed tomatoes

Instructions

  1. Melt 2 tablespoons butter in a shallow casserole or large lidded frying pan over low heat.
  2. Lightly brown the veal shanks on both sides. Season, then remove and keep warm.
  3. Return the pan to the stove with the drippings. Add the wine and cook over medium heat, scraping up any browned bits.
  4. Let the wine cook down, then add the stock. Return the shanks and add crushed tomatoes. Cook covered on low until the veal is tender, basting with stock. Season to taste.
  5. In a second pan, melt the remaining 1 1/2 tablespoons butter and fry the bacon. Add the vegetables and steam about 2 minutes. Add parsley and lemon zest, then pour into the casserole with the shanks. Cook together about 10 minutes.
  6. Serve on warm plates covered in sauce and vegetables. Traditionally served with Risotto alla Milanese and a bottle of Amarone; mashed potatoes, polenta, pasta or buttered vegetables also work.

Find it online: https://www.noordinaryhomestead.com/osso-bucco-alla-milanese/