- Browning the Veal Shanks
Begin by seasoning 4 veal shanks generously with salt and pepper, then lightly dust them with 50 g flour. Heat 2 tbsp olive oil in a heavy pot and sear the shanks on all sides until they develop a deep golden crust. This browning step builds the foundation of flavor and ensures the meat stays juicy during the long braise.
- Building the Flavor Base
Remove the shanks and add diced onion, carrots, celery, and minced garlic to the same pot. Sauté until the vegetables soften and release their aroma. Pour in 200 ml white wine to deglaze, scraping up all the browned bits from the bottom these add depth and richness to the sauce.
- Slow Braising
Stir in 200 g crushed tomatoes and 500 ml beef broth, mixing until combined. Return the seared shanks to the pot, ensuring they are partially submerged in the braising liquid. Cover and cook on low heat for about 2 hours, allowing the meat to become tender and the sauce to thicken into a silky, aromatic base.
- Preparing the Gremolata
Combine 1 tbsp lemon zest, 10 g finely chopped parsley, and 1 minced garlic clove in a small bowl. This fresh, zesty garnish cuts through the richness of the braised meat and brightens the final dish.
- Final Presentation
Serve the Osso Buco on a plate, spooning the rich sauce over the shanks. Sprinkle with gremolata and pair with saffron risotto or creamy polenta for a traditional Milanese experience.
- Calorías:540 kcal%20%
- Proteína:42 g%36%
- Carbohidratos:18 g%13%
- Azúcar:8 g%13%
- Sal:1.5 g%35%
- Energía:2260 kJ%20%
- Gordo:32 g%31%
Osso Buco is a traditional Milanese specialty made by slow‑braising veal shanks until the meat becomes incredibly tender and the marrow melts into a buttery, luxurious center. The dish is built on a rich base of white wine, tomatoes, onions, carrots, and celery, creating a deeply aromatic sauce.
The name “Osso Buco” means “bone with a hole,” referring to the marrow-filled center that is considered the most prized part of the dish. As the shanks braise, the connective tissues dissolve, forming a silky sauce that clings beautifully to the meat. Traditionally served with saffron risotto or creamy polenta, Osso Buco is a dish of elegance, warmth, and slow-cooked depth.
