Osso Buco alla Milanese

Preparation

1. 01

   Step 01

   Season the beef shank slices on both sides with salt and pepper. Place the flour on a wide plate and coat the meat in flour, shaking off any excess.

2. 02

   medium-high heat

   In a heavy-based casserole dish (Dutch oven), heat 30 g of butter and olive oil over medium-high heat. Sear the meat on both sides for approximately 4-5 minutes until golden brown. Transfer to a plate.

3. 03

   medium heat

   Add the remaining 20 g of butter to the same pan. Add the onion, carrot, and celery and cook over medium heat for approximately 8-10 minutes until softened and lightly caramelised.

4. 04

   medium heat

   Add the tomato purée and cook for 1–2 minutes, stirring until fragrant.

5. 05

   medium-high heat

   Add the white wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the wine has reduced by half.

6. 06

   Step 06

   Return the meat to the pan. Add the hot beef stock, bay leaves and thyme sprigs. The liquid should cover about two-thirds of the meat.

7. 07

   Oven 160°C, covered

   Cover the pan and cook in a preheated 160°C oven for 1,5–2 hours. The meat should be tender enough to shred easily with a fork. Check occasionally, adding a little more water if needed.

8. 08

   Step 08

   Once cooked, remove the pan from the oven. For the gremolata, combine the finely chopped parsley, minced garlic and lemon zest in a small bowl.

9. 09

   Step 09

   Transfer the meat to serving plates, spoon the sauce from the pan over the top, scatter generously with gremolata and serve immediately.