PlateMap
Milanese Osso Bucoitalian
PlateMap recipe · #73

Milanese Osso Buco

Cross-cut veal shanks braised until fork-tender around a rich marrow center, finished with bright lemon-garlic gremolata. This version uses stock instead of white wine.

157+ waiting: Plus 10 minutes of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
4Servings
hardDifficulty
Prep:
15 minutes
Cook:
2 hours and 22 minutes
Waiting:
10 minutes (resting before serving, 10 minutes)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 6done
Set up your tools

Saucepan or pot, Oven and tray, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Preparation

    10 minutes

    Heat the oven to 165°C. Tie each shank around its edge with kitchen string, season with salt and pepper and dust lightly with the flour, shaking off the excess.

    Success cue

    A thin, even coat of flour.

  2. 02

    Searing

    12 minutesHigh heat

    Brown the shanks in the olive oil in a wide ovenproof pot over medium-high heat for 4 to 5 minutes per side. Lift them out carefully so the marrow stays in.

    Success cue

    Deep brown on both flat sides.

  3. 03

    Vegetable base

    10 minutesMedium heat

    Lower the heat to medium, cook the finely diced onion, carrot and celery for 8 minutes, then add 200 ml of the stock and scrape up the browned bits.

    Success cue

    The vegetables are soft and the bottom of the pot is clean.

  4. 04

    Braising

    2 hoursOven heat

    Add the chopped tomatoes and the rest of the stock, return the shanks in one layer, cover and cook in the oven for about 2 hours, turning them gently once halfway.

    Success cue

    A fork slides in easily but the shanks still hold together.

  5. 05

    Gremolata

    5 minutes

    Finely chop the parsley and garlic and mix with the lemon zest.

    Success cue

    A fine, fragrant mix.

  6. 06

    Serve

    10 minutes

    Rest the shanks for 10 minutes, remove the string and scatter the gremolata over them just before serving.

    Success cue

    The gremolata smells fresh and lemony.

Cooking tips

Extra tip

Add gremolata after cooking, never during the braise; its raw citrus aroma lifts the rich marrow.

  • • Use a pot wide enough for one layer
  • • Tie the shanks so they keep their shape

Potential allergens

Wheat / gluten, Celery

Compound ingredients vary by product; check labels and possible cross-contact.

PlateMap picks

You May Also Love