Osso Buco alla Milanese

Slow-braised veal shin in a white wine and vegetable sauce, finished with a bright lemon and garlic gremolata.

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Recipe Info
Servings: 4
Prep: 20m
Cook: 2h
Total: 2h20m
Ingredients
  • 2 tbsp olive oil
  • 25g flour, to dust
  • 4 pieces veal shin, about 4cm thick
  • 50g butter
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 head of garlic, cut horizontally
  • 2 strips lemon zest
  • 4 sage leaves
  • 200ml white wine
  • 200ml chicken stock
  • 1 unwaxed lemon, zest finely grated (for the gremolata)
  • 1 garlic clove, very finely chopped (for the gremolata)
  • 3 tbsp flat-leaf parsley, finely chopped (for the gremolata)
  • pinch of sea salt (for the gremolata)
Instructions
  1. Season the flour on a plate and use it to coat the veal. Heat the oil in a casserole dish wide enough to hold the meat in one layer, and brown the meat well on both sides. Set aside.
  2. Turn the heat down and add three-quarters of the butter. When melted, add the onion, carrot and celery with a sprinkle of salt and cook until soft. Add the garlic, lemon zest and sage and cook for a few minutes more.
  3. Turn up the heat and add the wine. Return the meat, standing it on top of the vegetables, and let the wine bubble until reduced by half. Pour in the stock and bring to a simmer.
  4. Turn the heat right down, cover, and simmer for 1 1/2 to 2 hours, turning the meat every 30 minutes, until tender enough to cut with a spoon. Meanwhile, mix together the gremolata ingredients.
  5. Stir the remaining butter into the sauce to finish, then serve with the gremolata and a risotto alla milanese or wet polenta.
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