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Osso Buco

Ossobuco alla milanese

Osso buco, or ossobuco in Italian, means "bone with a hole," and the marrow inside that hole is the prize. In Milan the shanks are braised gently in white wine and stock, then finished with gremolata, a raw mix of lemon zest, parsley and garlic. That last bright spoonful is what lifts the whole dish, so add it at the end and don't skip it.

Prep
20 min
Cook
2 hr 30 min
Total
2 hr 50 min
Serves
4

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An illustration of Osso Buco
Ossobuco, illustrated for Tastybop

Ingredients

  • 4 cross-cut veal shanks, about 1 1/2 inches (4 cm) thick and 12 oz (340 g) each
  • 1/2 cup (60 g) all-purpose flour
  • 3 tbsp (45 g) butter
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery rib, finely chopped
  • 3/4 cup (180 ml) dry white wine
  • 1 1/2 cups (360 ml) chicken or veal stock, plus more if needed
  • 1 bay leaf
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • Finely grated zest of 1 lemon
  • 2 tbsp finely chopped fresh parsley
  • 1 small garlic clove, minced
  • To serve: risotto alla milanese (saffron risotto) or soft polenta

Instructions

  1. Tie a piece of kitchen twine around the outside of each shank so the meat stays attached to the bone as it softens. Season all over with the salt and pepper, dredge in flour and shake off the excess.
  2. Melt 2 tablespoons of the butter with the oil in a wide, heavy pot over medium-high heat. Brown the shanks for 4 to 5 minutes per side, until golden, about 15 minutes in all with the edges. Move them to a plate.
  3. Lower the heat to medium, add the remaining butter and cook the onion, carrot and celery for about 8 minutes, until soft but not brown.
  4. Pour in the wine and scrape the bottom of the pot. Let it bubble for 3 to 4 minutes, until reduced by half.
  5. Stand the shanks in the pot in a single layer, with the wider marrow side up so the marrow stays put. Add the stock and bay leaf. The liquid should reach about halfway up the meat.
  6. Bring to a bare simmer, cover and cook over low heat for 1 1/2 to 2 hours. Baste now and then, and add a little stock if the pot looks dry. The shanks are done when the meat starts to pull away from the bone and a fork goes in easily.
  7. Meanwhile, mix the lemon zest, parsley and minced garlic on a board and chop them together for a few seconds to make the gremolata.
  8. Lift the shanks out carefully with a wide spatula and snip off the twine. Discard the bay leaf and boil the sauce for 2 to 3 minutes if it seems thin. Spoon it over the shanks, top with gremolata and serve with the risotto or polenta. Refrigerate any leftovers within 2 hours.

Tips

  • Beef shank is a good, cheaper substitute. It is larger and tougher, so plan on about 3 hours and extra stock.
  • Many modern versions add tomato, while the older Milanese style, called in bianco, has none. For the tomato version, add 1 cup (240 ml) chopped canned tomatoes with the stock.
  • Ask for center-cut shanks of even thickness. Thin ends from the narrow part of the leg dry out before the thick pieces are ready.

Did you know?

  • Ossobuco means bone with a hole, from the marrow bone in its center.
  • It's braised for hours until the meat falls gently off the bone.
  • In Milan it's often served with golden saffron risotto.

Questions

What cut of meat is osso buco?

A cross-cut slice of veal shank, the lower leg, with a round marrow bone in the middle. Butchers often need a day's notice, and you can ask them to cut it to 1 1/2 inches (4 cm).

What do you serve with osso buco?

Risotto alla milanese is the classic pairing in Milan, and its saffron goes very well with the gremolata. Soft polenta or mashed potatoes also work.

Do you eat the marrow in osso buco?

Yes. It turns soft and rich during the braise. Scoop it out with a small spoon or the tip of a knife and eat it with the meat or spread on bread.

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