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.