Osso-Buco Milanese
Classic Osso-Buco Milanese, braised veal shanks served with spaghetti, and topped with a savory garnish.
Nutrition Facts
Per Serving: Calories: 680 kcal, Fat: 38 g, Sodium: 950 mg, Carbohydrate: 45 g, Protein: 40 g
Descriptions
Osso-Buco Milanese is a rich and flavorful Italian dish featuring braised veal shanks cooked slowly in a tomato-based sauce with hints of citrus from orange and lemon zest.
It is traditionally paired with buttered spaghetti and a decadent garnish of truffled sauce topped with ham, mushrooms, and tongue. The result is a delicious, well-balanced combination of flavors and textures.
Directions
1- Prepare the Workstation (5 minutes):
Arrange all ingredients and tools needed for preparation and cooking.
2- Chill the Veal Shanks:
Ensure the osso-buco is properly refrigerated until ready to use.
3- Prepare Aromatics (20 minutes):
- Peel and finely dice carrots, celery, and onions.
- Mince garlic and prepare the bouquet garni (herb bundle).
4- Cook the Osso-Buco (15 minutes):
- Heat oil in a large pan, season the veal shanks with salt, pepper, and flour.
- Brown on both sides, remove excess fat, then add aromatics.
- Deglaze with white wine, add veal stock and tomato sauce, and let simmer.
5- Bake:
- Cover and place in the oven at 425°F for 1 hour 20 minutes to 1 hour 30 minutes.
- Prepare Tomato Fondue:
- Gently cook tomatoes with butter and herbs; set aside.
- Make the Milanese Garnish (15 minutes):
- Julienne the mushrooms, ham, and truffle.
- Sauté in butter with a splash of Madeira wine, then reduce with veal stock and tomato sauce.
6- Cook Spaghetti (10 minutes):
- Boil the spaghetti in salted water.
- Drain, then toss with butter and check seasoning.
7- Final Touches (5 minutes):
Add zest of lemon and orange to the osso-buco sauce, garnish with orange slices and fresh parsley.
8- Plate and Serve (5 minutes):
- Plate the osso-buco, garnish with a tomato fondue and orange slice.
- Serve the spaghetti in a side dish with
- Parmesan and the Milanese sauce.
Note's
- Wine substitution: If you prefer not to use wine, you can substitute it with extra stock or a splash of white grape juice.
- Make-ahead: The osso-buco can be prepared the day before, which enhances the flavors. Simply reheat gently before serving.
- Spaghetti: Make sure to cook the spaghetti just before serving so it stays fresh and buttery.
Ingredients
- 2 kg (4.4 lbs) veal shanks (8 pieces)
- 3 oz flour
- 1 cup white wine
- 1.5 quarts veal stock
- 0.5 quarts tomato sauce
- 4 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 onions, diced
- 1 bouquet garni (parsley, thyme, bay leaf)
- 1 orange (zest and slices)
- 1 lemon (zest)
- 4 oz butter
- 0.5 lb mushrooms, julienned
- 3 oz Paris ham, julienned
- 3 oz cooked tongue, julienned
- 1 oz truffle, julienned
- 3 tbsp Madeira wine
- 1 lb spaghetti
- 4 oz Parmesan cheese
- Salt and pepper to taste
- Olive oil for cooking
