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Osso Buco Alla Milanese Recipe

Ingredients

How to make it

  • Season the shanks with salt & pepper dredge them in flour and refrigerate for about 30 minutes. Remove the shanks from the refrigerator and allow them to reach room temp before browning.
  • Render the fat from the pancetta in a large dutch oven or heavy pot with a touch of olive oil on medium heat. Remove the bits of pancetta and set aside for later.
  • Raise the heat brown the shanks a few minutes on each side . You want nice brown crisp on the shanks. I do 1 shank at a time.Then remove the browned shanks and reserve for later.
  • Add a tbsp of butter to the pot. Add all the aromatics including the 2 peels of orange zest. Do not add the garlic yet stir to coat all with the oils in the pot. When the aromatics become translucent add the garlic season well with salt & pepper add the marjoram and bay leaf. After a few minutes and you smell the aroma of the garlic add the wine and scrape the particles at the bottom of the pot.
  • When the wine reduces add the diced tomatoes with the juice. Bring to a simmer shanks as well as any juices from the plate of the shanks. Add enough stock to come up to about a little more than half way to the top of the shanks. Bring to a brisk simmer and reduce the heat to a low simmer. Mix well while keeping the surface of the shanks above the braising liquid. Spoon some of the liquid over the shanks.
  • Put the pot into a 325 preheated oven with the cover slightly ajar. Check after 20 minutes check If it simmering to fast if so reduce the heat 10 degrees. In 1 hour spoon the braising liquid over the shanks. Return back to the oven and repeat after 30 minutes. If the veil is fork tender poor 1/2 the gremolata return it to the oven without the lid for 15 minutes.
  • Remove the veil from the pot and keep tented with foil. Set the pot on the stove if there is a fatty layer on top of the braising liquid remove it with a spoon. Taste the braising liquid if you feel it is thin bring it to a brisk boil for about 5 to 10 minutes to concentrate the flavor. Taste and adjust with seasoning if needed.
  • Serve over risotto and sprinkle with remaining gremolata. Serve either family style or if you have big eaters one per person. Be careful when removing the shanks from the pot to try and keep them in tact.

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The Cook

BuonAppetito Queens, New York

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