Osso Buco Alla Milanese

Ingredients - Serves 4

• Gremolata (lemon zest, garlic, and parsley mixture) - To garnish
• Bay leaves - 2
• Tomato paste - 1 tablespoon
• Beef broth - 2 cups
• White wine - 1 cup
• Garlic cloves - 2, minced
• Celery stalk - 1, chopped
• Carrot - 1, chopped
• Onion - 1, chopped
• Olive oil - 2 tablespoons
• Butter - 2 tablespoons
• Flour - For dusting
• Salt and pepper - To taste
• Veal shanks - 4 pieces

Let's Get Started

1. Season the veal shanks with salt and pepper, then dust with flour.
2. In a large pan, heat the butter and olive oil over medium heat. Add the veal shanks and brown on all sides. Remove from the pan and set aside.
3. In the same pan, add the onion, carrot, celery, and garlic. Cook until the vegetables are softened.
4. Add the white wine to the pan and scrape up any browned bits from the bottom. Cook until the wine is reduced by half.
5. Add the beef broth, tomato paste, and bay leaves to the pan. Bring to a simmer.
6. Return the veal shanks to the pan, cover, and simmer for about 2 hours, or until the meat is tender.
7. Serve the osso buco topped with gremolata, alongside Risotto alla Milanese.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 120 minutes
• Calories: 600
• Fat: 30g
• Carbs: 20g
• Protein: 50g
• Sodium: 500mg
• Sugar: 5g