Keeping with Lombardian tradition in Milan osso buco or braised veal in the Milanese style is a must-try for any Italian cuisine enthusiast. It’s a particular kind of slow cooking of a certain type of meat, with great tasty results.
The osso buco is by itself one dish but you can of course pair it with some yellow risotto or peas.
- Veal shanks (4 pieces of 300 g each) 1.2 kg ( * )
- Extra virgin olive oil 50 g
- Untreated lemon peel 1
- Black pepper to taste
- Golden onions 250 g
- Meat broth 500 g
- White wine 50 g
- Garlic 2 cloves
- Parsley 1 sprig
- 00 flour 50 g
- Salt to taste
- Butter 40 g
Start by preparing the meat broth.
Peel the onions and cut them into thin slices. Heat oil in a pan and cook the onions for about 5 minutes on medium heat. Add to it the flour and half of the white wine. Cook for another 10 minutes.
Once browned remove the onions from the pan. You’ll need the pan to cook the shanks in the same leftover oil.
Cut the connective tissues of each shank in 3 places to prevent it from curling up as it cooks.
Mix the flour with salt and pepper. Take each shank and dip them into the flour on each side.
Add butter to the pan with the remaining oil from the onions. Start cooking the shanks until they brown without touching them. This should take about 4 minutes.
Once done and the shanks have a crust turn them and cook for another 2 minutes.
Add the remaining wine and let it evaporate.
Add broth enough to almost cover the shanks, add the onions back and lower the heat.
Cover with a lid and cook your osso buco for another 35 minutes.
While the osso buco is simmering, take the garlic, peel them and boil them in some water for about 2 minutes. Take some parsley and chop it along with the boiled garlic.
After the 35 minutes are up turn the osso buco on the other side and cook for an additional 20 minutes.
Once done, season the osso buco with the chopped garlic, parsley and add some lemon zest on top.