Osso Buco alla Milanese

Ingredients

• 4 cross-cut veal shin slices (osso buco), 4–5 cm thick
• Plain flour for dusting
• 3 tbsp neutral oil
• 50 g unsalted butter
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 200 ml dry white wine
• 400 ml veal or chicken stock
• 400 g tinned chopped tomatoes
• Zest of 1 lemon, zest of 1 orange, 2 tbsp flat-leaf parsley (gremolata)
• Risotto alla Milanese to serve

Method

1. 1Tie kitchen twine around each osso buco to hold its shape. Season and dust lightly in flour. Heat oil and butter in a wide, heavy casserole over medium-high heat. Brown the shanks 3–4 minutes per side until deep golden. Remove.
2. 2Reduce heat. Add onion, carrot, and celery. Cook 8 minutes until softened. Add garlic and cook 1 minute more.
3. 3Pour in wine, scraping up the fond. Reduce by half. Add stock and tomatoes. Return the shanks — the liquid should reach halfway up the meat.
4. 4Cover and braise at 160 °C for 1.5–2 hours, turning shanks once, until the meat is very tender and pulling from the bone.
5. 5Mix lemon zest, orange zest, and parsley for the gremolata. Scatter over just before serving with saffron risotto.