Osso Bucco Milanese

Osso Bucco Milanese


3 people made this

Osso bucco does not have to be tricky to prepare. This recipe requires no basting, just set it up and it's ready in 2 hours. Serve with a rice pilaf.

Gerard Chenuet

Serves: 4 

  • 4 round slices veal shank, 1 kg total
  • 2 teaspoons extra virgin olive oil
  • 1 onion, diced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 3 cloves garlic, crushed
  • 100ml dry white wine
  • 1 bay leaf
  • 2 tomatoes, peeled, seeded and diced
  • 1/2 teaspoon thyme
  • 1/2 teaspoon sage
  • 2 pinches pepper
  • salt, to taste
  • 2 teaspoons parsley, chopped
  • 2 teaspoons lemon zest

Preparation:20min  ›  Cook:2hours15min  ›  Ready in:2hours35min 

  1. In a large frypan with a lid, heat 1 tablespoon olive oil over high heat and brown the shanks 2 minutes on each sides. Set aside.
  2. Reduce heat, add remaining oil, onion, carrot, celery and 1/2 the garlic. Cook 5 minutes until onion is soft. Return the shanks to the pan and add the white wine. Allow the liquid to reduce by half.
  3. Add bay leaf, tomatoes, thyme, sage, pepper and salt. Cover and simmer over low heat 2 hours, until very tender.
  4. Mix the parsley, zest and remaining garlic. Sprinkle over the osso bucco before serving.

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