Mmarco_cucina
Osso Buco alla Milanese
Braised veal shanks with gremolata. One of Italy's greatest dishes. The marrow in the bone is the prize.
ItalianDinnerComfort Food
123 taste tests1 tweaks
2 tweaks·Latest: Pork shanks replace veal. Braise at slightly lower temperature. Still serve with gremolata.
NameLast tweakUpdated
osso-buco
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Pork Osso Buco
Thick pork shanks braised in white wine and stock. Cheaper than veal. Nobody is disappointed.
ItalianPorkDinnerComfort Food
ingredients.json
4 servings
- 4 cross-cut piecesVeal shanks, tied with kitchen twine
- 1 largeYellow onion, diced
- 2 mediumCarrot, diced
- 2 stalksCelery, diced
- 250 mlDry white wine
- 500 mlChicken stock
- 200 gCanned whole tomatoes
- 1 zest onlyLemon
- 1 bunchFresh parsley, finely chopped
- 2 clovesGarlic, minced
- 4 tbspAll-purpose flour
instructions.md
- 1
Pat shanks dry, season generously. Dredge in flour and shake off excess.
- 2
Brown shanks in olive oil in a heavy Dutch oven over high heat, 4 min per side. Remove and set aside.
- 3
Reduce heat to medium. Cook onion, carrot, and celery until soft, about 10 minutes.
- 4
Add wine and scrape up all fond from the bottom. Reduce by half.
- 5
Add tomatoes and stock. Nestle shanks back in — they should be mostly submerged. Bring to a simmer.
- 6
Cover and cook in a 160C oven for 1.5-2 hours until the meat is falling off the bone.
- 7
Make gremolata: mix parsley, lemon zest, and garlic. Scatter over each shank just before serving.
- 8
Serve with risotto alla milanese (saffron risotto) or mashed potato.
⚡macros.jsonper serving · 4 servings
520kcalCalories
48gProtein
18gCarbs
28gFat
3gFiber
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