Osso Buco Alla Milanese (Braised Veal Shanks)

This classic Italian braise delivers incredibly tender veal shanks that fall off the bone, simmered slowly in a savory mixture of dry white wine, beef broth, and crushed tomatoes. The dish is brightened with fresh lemon peel and infused with aromatic herbs like basil, thyme, and bay leaves. It features a robust soffritto base of onions, carrots, and celery saut&# 195;Â©ed in butter for deep flavor. Perfect for special occasion dinners or Sunday family meals, this recipe offers comfort and elegance. The long cooking time ensures the connective tissues break down into a luxurious, gelatinous sauce that coats the meat. Serve with creamy polenta or risotto for a truly satisfying meal.

Cooking Method: Baking, Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 141.0

Description

This classic Italian braise delivers incredibly tender veal shanks that fall off the bone, simmered slowly in a savory mixture of dry white wine, beef broth, and crushed tomatoes. The dish is brightened with fresh lemon peel and infused with aromatic herbs like basil, thyme, and bay leaves. It features a robust soffritto base of onions, carrots, and celery saut&# 195;Â©ed in butter for deep flavor. Perfect for special occasion dinners or Sunday family meals, this recipe offers comfort and elegance. The long cooking time ensures the connective tissues break down into a luxurious, gelatinous sauce that coats the meat. Serve with creamy polenta or risotto for a truly satisfying meal.

Ingredients

1 cup Finely Chopped Onion
2/3 cup Finely Chopped Carrot
2/3 cup Finely Chopped Celery
1/4 cup Butter Or Margarine
1 teaspoon Minced Garlic

Directions

1
Combine onion, carrot, celery, butter, and garlic in a large heavy casserole or Dutch oven.
2
Cook over medium heat for 8 to 10 minutes until vegetables are softened.
3
Add 2 strips of lemon peel and remove from heat.
4
Dredge veal pieces in flour, shaking off any excess.
5
Heat oil in a skillet over medium-high heat.
6
Brown veal on all sides.
7
Arrange browned veal on top of the vegetables in the casserole.
8
Tip the skillet and draw off nearly all fat with a spoon.
9
Add wine to the skillet and boil briskly for about 3 minutes, scraping up any brown bits stuck to the pan.
10
Pour the wine mixture over the veal.
11
Add broth, tomatoes with juice, basil, thyme, bay leaves, and parsley.
12
Season to taste with salt and pepper.
13
Ensure broth comes up to the top of the veal pieces; add more liquid if necessary.
14
Bring to a gentle boil.
15
Cover tightly and bake at 350F (177ÃÂ°C) for about 2 hours, carefully turning and basting veal every 20 minutes.
16
Garnish top with more strips of lemon peel before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 141.0kcal

% Daily Value *
Total Fat 10.6g17%
Saturated Fat 3.3g17%
Cholesterol 0.0mg0%
Sodium 198.4mg9%
Total Carbohydrate 11.3g4%
Dietary Fiber 2.8g12%
Sugars 4.9g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Veal shanks should be sawed into 8 pieces about 2 inches long.

Ingredients for the braising liquid include: 2 Veal Shanks, 3/4 c Flour, 1/2 c Oil, 1 c Dry White Wine, 1 1/2 c Beef Broth Or More Wine, 1 lb Can Italian Tomatoes, 1/2 ts Dried Basil (Crushed), 1/4 ts Dried Thyme (Crushed), 2 Bay Leaves, 2 Parsley Sprigs, Salt, Freshly Ground Black Pepper, and Lemon Peel.

Keywords: osso buco, veal shanks, braised, italian, milanese, comfort food, slow cook, white wine, herbs, lemon, dinner, traditional, beef broth, tomatoes, garlic, onion, carrot, celery, butter, flour

Read it online: https://www.chefs-mate.com/recipe/osso-buco-alla-milanese-braised-veal-shanks/