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Osso Bucco Alla Milanese Categories: Meats, Italian
Make and share this Osso Bucco Alla Milanese recipe from Food.com.
- 2 whole veal shanks
- to taste flour
- 4 tablespoons butter
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup celery, finely chopped
- 1⁄2 cup carrot, finely chopped
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1⁄2 cup mushroom, minced
- 1⁄2 teaspoon sage, crumbled
- 1⁄2 teaspoon rosemary
- 1 large tomato, peeled, seeded and chopped (ripe)
- 2 cups white wine
- 1 lemon, rind of, grated
- 2 tablespoons parsley, chopped
- 1 anchovy, mashed (optional)
- 6 cups rice, cooked (1 cup = 1 serving)
- Cut two veal shanks into 2-inch pieces.
- Roll shanks in flour and saute in butter over high heat until brown on all sides.
- Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary.
- Reduce heat, cover and braise for 10 minutes.
- Add white wine. Cover and gently simmer for 2 ho urs.
- The liquid should barely cover the meat. Just before serving, stir in the gremolada.
- This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice.
This is now one of my family's favorite dishes. I followed the recipe except I used 3 anchovies. Served with orzo and we ate til we couldn't breathe. LOL.. Thanks!
This was a Fabulous Recipe! I cooked 4 Veal Shanks so I had to cook quite a bit longer than the recipe called for. I would recommend for you to tie the Veal Shanks so they do not fall apart.
I've made this several times since I first rated this. Always having used either venison (once having used lamb). I forgot to mention that I did substitute white wine with red table wine, when using wild meat. Makes for really rich juice. As I've mentioned before, this is simply delicious. Easy to make. Even if you have a busy day planned. Put it all together in the morning. Cover and let it braise on low heat for several hours, while your doing shopping or whatever errands etc, then come home pop some rice in the steamer, then you have a very nice dinner in no time. This particularly works well with venison or any wild meat, as it tenderizes the meat really well and turns out moist instead of dry, like wild game tends to be at times. This is a good recipe to impress friends with, too. The name itself is exotic sounding (We're having, "Osso Bucco" tonight. Oooh? Sounds interesting. What is it? Here. Let me plate you up some:-) and the flavors are like no other, with very little effort involved. And most of the ingredients, people who love to cook from scratch, would already have on hand. Thanks again, Toncats. LeeAnn