Osso Buco alla Milanese

Method

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1. Pat the shanks bone dry and season all over. Dust lightly with flour and shake off the excess — a thin coat browns; a thick one gums up the sauce.

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2. Heat the oil in a heavy casserole and brown the shanks hard on both sides, 4 minutes a side, working in batches so the pan never crowds. Set aside.

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3. Lower the heat, add the butter and soften the onion, carrot and celery for 10 minutes until sweet.

   Mark done Start 10 min timer

4. Pour in the wine, scrape up every brown scrap from the base, and reduce by half.

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5. Return the shanks in a single layer. Add the tomatoes, stock, bay and salt — the liquid should come two-thirds of the way up the meat, no further.

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6. Cover and cook at 160°C / 320°F for 2 hours, turning the shanks at the halfway point, until a fork slides in with no resistance.

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7. Lift the shanks out and keep warm. If the sauce is thin, reduce it hard on the hob for 5 to 10 minutes until it coats a spoon.

   Mark done Start 5 min timer

8. Mix the gremolata ingredients just before serving. Spoon sauce over the shanks and scatter the gremolata generously on top.

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Chef’s Tips

• Ask the butcher for centre-cut shanks with a wide marrow bone — the marrow is the best part and diners will dig for it.
• Serve a small spoon alongside so guests can scoop the marrow out of the bone.
• Make it a day ahead. The sauce sets, the flavours marry, and it reheats beautifully.

Pairing Suggestions

• Barolo or Barbaresco is the classic Piedmont match
• Risotto alla Milanese is the canonical side
• Panna cotta with a bitter orange sauce to finish

Storage & Reheating

Refrigerate in the sauce for up to 4 days or freeze for 3 months. Reheat gently, covered, at 150°C / 300°F for 30 minutes; boiling will make the meat stringy.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.