Osso Buco alla Milanese - Authentic Italian Recipe from Lombardy

🍝 About This Dish

Osso Buco alla Milanese is a renowned Italian dish originating from the Lombardy region, specifically Milan. This hearty and flavorful recipe has deep roots in Lombardy's culinary tradition, reflecting the region's love for rich, slow-cooked dishes that celebrate local ingredients and cooking techniques. Traditionally served as a Sunday family meal, Osso Buco alla Milanese is a true representation of Lombardy's gastronomic heritage.

🌿 Ingredients Overview

Osso Buco : Veal shanks cut into thick slices with bone marrow (Osso Buco)
Vegetables : Carrots (Carote), Celery (Sedano), Onion (Cipolla)
Aromatics : Garlic (Aglio), Fresh Parsley (Prezzemolo)
Tomato : Canned Tomatoes (Pomodori Pelati)
Broth : Beef or Veal Broth
Flour : All-purpose Flour (Farina)
White Wine : Dry White Wine (Vino Bianco Secco)
Butter : Unsalted Butter (Burro)
Olive Oil : Extra Virgin Olive Oil (Olio d'Oliva Extra Vergine)
Seasoning : Salt (Sale), Black Pepper (Pepe Nero)
Gremolata : Lemon Zest (Scorza di Limone), Garlic, Fresh Parsley

✨ What Makes It Special

Osso Buco alla Milanese stands out for its unique combination of tender veal shanks, aromatic vegetables, and a flavorful broth infused with white wine. The dish is traditionally garnished with a vibrant gremolata, adding a burst of freshness to the rich flavors of the stew. While the basic components remain consistent, variations in seasoning and cooking methods can be found across different households in Lombardy.

📝 Ingredients

4 pieces of Osso Buco (about 2 inches thick)
Salt and black pepper to taste
All-purpose flour for dredging
3 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 onion, finely chopped
2 carrots, peeled and finely chopped
2 stalks of celery, finely chopped
2 cloves of garlic, minced
1 cup dry white wine
1 can (400g) of peeled tomatoes, crushed
2 cups beef or veal broth
Gremolata: Zest of 1 lemon, 2 cloves of garlic (minced), 2 tbsp chopped fresh parsley

👨‍🍳 Preparation Method

Season the Osso Buco with salt and pepper, then dredge in flour, shaking off any excess.
In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat.
Brown the Osso Buco on all sides until golden brown, then transfer to a plate.
In the same pan, add onion, carrots, celery, and garlic. Cook until softened.
Pour in the white wine, scraping up any browned bits from the bottom of the pan.
Add the crushed tomatoes and broth, then return the Osso Buco to the pan.
Bring to a simmer, cover, and cook over low heat for about 2 hours until the meat is tender.
Prepare the gremolata by combining lemon zest, minced garlic, and chopped parsley.
Serve the Osso Buco hot, garnished with gremolata, and accompanied by risotto alla Milanese or polenta.

⏰ Timing Guide

Preparation: 20 minutes
Cooking: 2 hours
Total Time: 2 hours 20 minutes

🍷 Wine Pairing

For an authentic dining experience, pair Osso Buco alla Milanese with a bold Italian red wine such as Barolo or Barbaresco. The rich flavors of the dish complement the complex notes of these wines, enhancing the overall dining experience. Serve the Osso Buco alongside a side of creamy polenta or saffron-infused risotto for a truly indulgent meal.

💭 Chef's Notes

To achieve a tender texture, ensure the Osso Buco simmers gently over low heat.
Adjust the seasoning to suit your taste preferences, adding more salt or pepper as needed.
The gremolata adds a bright and zesty finish to the dish, so don't skip this traditional garnish.

📦 Storage

Osso Buco alla Milanese can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the flavors and texture of the dish.

Enjoy this classic Lombardyian dish that embodies the essence of Italian comfort food and culinary tradition! Buon Appetito!