Osso Buco alla Milanese

Preparation

1. 01

   Step 01

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

2. 02

   medium-high heat

   Heat 30 g of butter and olive oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the meat on both sides for about 4–5 minutes, until golden brown. Transfer to a plate.

3. 03

   medium heat

   Add the remaining 20 g of butter to the same pot. Add the onion, carrot, and celery and cook over medium heat for about 8–10 minutes, until softened and lightly caramelized.

4. 04

   medium heat

   Add the tomato paste and sauté 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 pot. Simmer until the wine has reduced by half.

6. 06

   Step 06

   Return the meat to the pot. Add the hot beef stock, bay leaves, and thyme sprigs. The liquid should come about two-thirds of the way up the meat.

7. 07

   Oven 160°C, covered

   Cover the pot and bake in an oven preheated to 160°C for 1,5-2 hours. The meat should be cooked until it shreds easily with a fork. Check occasionally and add a little more water if needed.

8. 08

   Step 08

   Once the cooking is complete, remove the pot 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, drizzle with the sauce from the pot, and sprinkle generously with gremolata. Serve immediately.