Osso Buco alla Milanese
30M
2H and 30M
- Makes 4
- 4 veal shanks, about 1 1/2 inches thick
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef or veal stock
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced (for gremolata)
- Preheat your oven to 325°F (160°C).
- Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess.
- In a large Dutch oven or heavy pot, heat the olive oil and butter over medium-high heat. Add the veal shanks and brown them on all sides, about 8-10 minutes. Remove the shanks and set them aside.
- In the same pot, add the onion, carrot, and celery. Cook until the vegetables are softened, about 5 minutes. Add the garlic and cook for another minute.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until reduced by half, about 5 minutes.
- Return the veal shanks to the pot. Add the stock, diced tomatoes, thyme, and bay leaf. Bring to a simmer.
- Cover the pot and transfer it to the preheated oven. Braise for about 2 hours, or until the meat is very tender.
- While the veal is cooking, prepare the gremolata by mixing the lemon zest, parsley, and minced garlic in a small bowl.
- Once the veal is done, remove the pot from the oven. Skim off any excess fat from the surface of the sauce.
- Serve the Osso Buco hot, topped with a spoonful of gremolata. Traditionally, it is served with risotto alla Milanese or creamy polenta.
Osso Buco alla Milanese: A Milanese Delight
History
Osso Buco alla Milanese, a cherished dish from the Lombardy region of Italy, has a rich history that dates back to the 19th century. The name “Osso Buco” translates to “bone with a hole,” referring to the marrow-filled veal shank that is the star of this dish. Originating in Milan, Osso Buco was traditionally a peasant dish, utilizing the less expensive cuts of meat. Over time, it has evolved into a beloved classic of Italian cuisine, often served in upscale restaurants and homes alike. The addition of gremolata, a zesty mix of lemon zest, garlic, and parsley, is believed to have been introduced in the 20th century, adding a fresh twist to this hearty meal.
Taste Profile
Osso Buco alla Milanese offers a complex and satisfying taste profile that is both comforting and sophisticated. The veal shanks are braised to tender perfection, absorbing the flavors of the vegetables, white wine, and rich broth. The meat itself is succulent and melts in your mouth, while the marrow from the bone adds a luxurious, buttery richness. The dish is further enhanced by the gremolata topping, which introduces a burst of freshness with its citrusy and herbaceous notes. This combination of savory, rich, and fresh elements makes Osso Buco alla Milanese a truly unforgettable culinary experience.
Cultural Significance
Within Italian cuisine, Osso Buco alla Milanese holds a special place as a symbol of Milanese culinary tradition. It is often served on special occasions and family gatherings, embodying the warmth and hospitality of Italian culture. The dish is a testament to the Italian philosophy of using simple, high-quality ingredients to create something extraordinary. In Milan, Osso Buco is not just a meal but a celebration of the city’s rich gastronomic heritage. It is frequently paired with risotto alla Milanese, another local specialty, creating a complete and iconic Milanese dining experience. The cultural significance of Osso Buco alla Milanese extends beyond Italy, as it has gained international acclaim and is enjoyed by food lovers around the world.
