Osso Buco alla Milanese

Name: Osso Buco alla Milanese
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 veal shanks, cross-cut 4cm thick; 1 large onion, diced; 2 carrots, diced; 2 stalks celery, diced; 4 cloves garlic, minced; 200ml dry white wine; 400ml chicken stock; 400g crushed tomatoes; 2 tbsp olive oil; 1 lemon, zested; 1 handful fresh parsley, chopped

Slow braised veal shanks in white wine and vegetables topped with bright gremolata, served with saffron risotto.

Total time

120 min

Prep

20 min

Cook

100 min

Difficulty

medium

Cuisine

Italian

gluten-free

Ingredients

4veal shanks, cross-cut 4cm thick

1large onion, diced

2carrots, diced

2 stalkscelery, diced

4 clovesgarlic, minced

200mldry white wine

400mlchicken stock

400gcrushed tomatoes

2 tbspolive oil

1lemon, zested

1 handfulfresh parsley, chopped

Instructions

Season veal shanks generously with salt and pepper.

Brown shanks in olive oil over high heat 3 minutes each side, set aside.

In same pan sauté onion, carrot, celery until softened, add garlic.

Deglaze with white wine, scraping up browned bits.

Add stock and crushed tomatoes, return shanks to pan.

Cover and braise on low heat for 1.5 hours until meat falls from bone.

Mix lemon zest and parsley for gremolata, scatter over shanks before serving.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

160

Protein

2.8g

Fat

7.3g

Carbs

14.3g

Fiber

3.5g

Sodium

429mg

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