This osso buco (or oss bus a la milanesa) is another typical dish from Milan, the city where I was born, and it is traditionally served with Risotto alla milanese on the side. The ingredients are very simple, but the flavours are really intense, thanks to the gremolada, a mix of parsley, garlic and lemon zest, added to the dish a few minutes before serving it. The characteristic gloss of this dish is given by the bone marrow of the osso buco steaks that melt while cooking, making it mouth watering!
Ingredients for 4 persons:
4 veal osso buco steaks (veal shanks cut 2 inches thick)
1 onion, finely chopped
50 gms butter
50 gms flour
1/2 glass of white wine
1 l beef stock
Salt and Pepper to taste
For the “gremolada”
1 clove garlic, very finely chopped or pressed with the garlic press
Zest of 1 lemon, grated
1 tbsp continental parsley, finely chopped
Put the butter and onion in a large pan and let it cook on a very gentle fire until the onion becomes transparent.
In the meantime, cut the osso buco steaks along the outer membrane so they do not curl while cooking and coat them with a little flour.
Add the osso buco steaks to the onion and butter and brown them on both sides.
Add the white wine and burn the alcohol off by increasing the flame.
Pour in some of the beef stock.
Cover (leaving a small hole for the steam to pass through) and lower the flame. Cook for at least 1 and a half hour or until the meat is very tender. Make sure to add more beef stock as required and to turn them over occasionally, so that the osso buco steaks do not stick to the pan.
To prepare the gremolada, finely chop the parsley and the garlic clove (or use a garlic press for this) and grate the zest of 1 lemon.
Mix together and sprinkle on top of the osso buco steaks a few minutes before putting the fire off.
Season with salt and pepper according to your taste (beware that the stock might already be quite salty).
Serve warm with Risotto alla Milanese, polenta or mash potatoes on the side.
This looks so mouthwatering tasty Manu !! awsm 🙂
Gorgeous pictures. and love how you have explained every thing step by step. Would love to try your recipe. Thanks for sharing.
Thanks Visda! I am glad you like it! 🙂
Manu you put together such detailed process photos-thankyou! I know how hard and time consuming it can be to do that! 🙂
Thanks Lorraine! You can tell that I believe a picture is “better than a thousand words”! 😉
Its breath-taking. M just drolling over it…. I loved all ur recipes 🙂
This is a stunner of a dish. It is sophisticated comfort food and the risotto is so perfect with it. Without the gremolada it is good, but that added burst of flavour lifts it into the extra-special.
This looks SO good!
Delicious! Great tutorial photo, easy to understand.
you make cooking so easy to follow..thank you so much
That gremolada thing is really great, I think it would improve almost any dish 🙂
I love osso bucco. Unfortunately, I am now living in an area of the country where veal is not available. I’ve made this dish often enough to know that your recipe is spot on. Your photos are terrific. I hope you have a great day. Blessings…Mary
Wow…wow must try recipe
Wow… I haven’t had Osso buco in years, and this looks just beautiful! Mouthwatering, and succulent, the perfect Osso Buco!! YUM!
That looks perfectly delicious! Love the pictures too.
this is fabulous manu. i’ve come across another osso bucco somewhere else and started drooling then. wonderful breakdown of recipe…wonder how you manage time for all these photos with two kids around…
Thanks Thoma! Finding the time is hard when you have young kids around, and I am sure you know what I mean!!! I try and do these when my husband is around or when the girls are playing by themselves… I am lucky enough to be able to see them from the kitchen, so that gives me some time to cook! 🙂 Almost all the “internet stuff” I do it in the evening, after they are asleep… 😉
My (clogged) arteries just skipped a beat! What a delicious looking dish! You have been buzzed Chef Manu!
Heheheh Thanks a lot Mia!
Osso buco was my kids favorite dish and they would often request it longingly when I would forget to make it for long stretches. Thanks for your wonderful version which I will try soon.
simple and easy to prepare a must try looks good
I’m going to attempt to cook this for my family for dinner tomorrow. What kind of beef stock do you use? Do you make your own, use cubes, or..?
Hi Rachel! I am so glad to hear you are going to try the osso buco! Home made beef stock is the best, but I do not always have the time to make it from scratch… in Italy we only have cubes (beef cubes) so I often used those. Here we also have the ready made liquid stock (which is closer in taste to the home made one), so I have been using this. Either way works fine. Just make sure not to season with salt until the end if you are using any of the stocks for the first time as I find some are saltier than others! 🙂 Let me know how you go! I hope you enjoy it! 🙂
I made this for beef oss buco and it was AMAZING! It was so delicious and rich but the gremolada cut the richness and added amazing flavor at the end. LOVED it! I am making it again tonight and wanted to let you know how great it was the first time! I almost don’t want to make this for company because I want it all to myself!
Oh, and I used a pressure cooker to cut the cooking time down for an easy after-work meal.
This looks absolutely divine! Thanks for sharing! =]
det er så den som skal afprøves i aften 🙂 .. bliver spændende 🙂
Var det godt? 🙂
Made this about 5 times now… I did tripple the amout of garlic. Still the best basic osso bucco recipe. Thnx for sharing!