Osso Bucco alla Milanese
Ossobuchi alla Milane is a favorite dish of ours at home, that has a high-class reputation but doesn’t take as much time as one might think (especially with a good sous-chef at your side or if you chop everything ahead of time.) It’s absolutely delicious and has a “comfort food” feeling despite the fancy name.
  1. Melt 2 tablespoons of butter in a shallow casserole dish or large frying pan over low heat. (You want something with a lid preferably.)
  2. Place the veal shanks in the dish and lightly brown on both sides. Add salt and pepper, then remove the shanks from the dish and keep warm.
  3. Put the casserole dish back on the stove, keeping the fat you’ve just created from the veal shanks to cook with in the casserole dish. Add white wine, and cook at medium heat, scrape off any drippings stuck to the bottom of the dish.
  4. Let the wine cook down, then add veal or chicken stock. Return veal shanks to the dish and add crushed tomatoes. Continue cooking at low heat with the lid on until the veal is tender. Baste with stock as it cooks. Add salt and pepper to taste when finishes.
  5. In a second pan, add the remaining 1 1/2 tablesppons butter and fry the bacon. Add vegetables and steam for about 2 minutes. Add parsley and lemon zest. Poor combination into casserole dish with veal shanks. Cook everything together for about 10 minutes.
  6. Serve veal shanks on warm plates, covered in sauce and vegetables. Traditionally served with a side of Risotto alla Milanese (recipe coming soon) and a bottle of Amarone red wine. You can also serve it with mashed potatoes, polenta, pasta or steamed vegetables tossed in butter.
Recipe Notes

Have you ever had Osso Bucco? Did you make it yourself or were you at a restaurant?