Name: Beef Osso Buco Milanese
Cook time: 12600 s
Total time: 12600 s
Yield: 4 servings
Ingredients: For the Osso Buco; cross cut beef shanks; Salt; Pepper; olive oil; diced carrot; diced onion; garlic; diced celery; tomato paste; tomato puree; dry white wine; beef stock; bay leaf + (thyme optional); Flour, as needed; For the Gremolata; Lemon zest; Parsley; Garlic

Beef Osso Buco Milanese

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3 hr 30 min

Posted on Jan 30, 2025

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4 servings

4 servings

Ingredients

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Directions

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Notes

🍋🍃While the shanks are braising, stir together all the gremolata ingredients in a small bowl. Cover and transfer to the refrigerator to allow the flavours to mingle. gremolata: -¼ cup finely chopped parsley -1 clove garlic, finely minced -Zest of 1 lemon -½ tsp salt -Once shanks are tender, use a slotted spoon to transfer the meat to a serving platter, leaving the liquid in the pot. Snip off kitchen twine from the shanks, and discard. -Increase the heat to medium-high. Bring the braising liquid to a boil and cook, stirring frequently, for about 5 minutes or until reduced to a thick, glossy sauce. Discard the bay leaves. Taste to check the seasoning, and adjust as needed with salt and pepper. -To serve, top each shank with a generous amount of the sauce from the pot, and finish with a sprinkling of gremolata. The traditional pairing for osso buco is risotto milanese, a simple yet luxurious risotto scented with saffron. Don’t skip the lemony gremolata... it provides a much-needed fresh counterpoint to all that beefy richness.

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