OSSO BUCCO ALLA MILANESE

The name Osso Buco translates to "'Bone with a Hole"' a poetic nod to the marrow-filled bone at the heart of this veal shank - which intself is a culinary treasure. This exquisite rendition draws inspiration from three beloved sources: my mother's timeless recipe, the elegant creation of Vincent Price (more a culinary virtuoso than merely a 1950s movie star), and the sophisticated flavors of Princess Cruise Lines. Accompanying this classic dish is gremolata, a vibrant and zesty Italian condiment that adds a refreshing counterpoint. But the soul of this masterpiece lies in its sauce - rich, intricately layered, and utterly transformative.

Dec 29, 2011 updated Mar 2025

• 4-6 veal shanks with marrow
• 1 small onion finely chopped
• 1 cup white wine (Pinot Grigio or Sauvignon Blanc)
• 1 cup lo-sodium chicken or vegetable broth
• 1/2 cup finely chopped tomato
• 1/2 tsp sage or thyme
• 1/2 tsp rosemary
• 1/2 cup finely chopped mushrooms
• small amount of flour to cover the chops
• Salt & Pepper to seaon

GREMOLADA

- grated rind from 1 lemon
- 2 tbs chopped parsely
- 1 mashed anchovie (optional)
- 1 clove garlic minced
- Pinch of kosher salt

Heat 3 tbsp olive oil in large skillet or pan to med-high. Season shanks with S+P. then roll them in flour and saute about 3 minutes per side to brown.
Add remainder of ingredients EXCEPT WINE & BROTH listed in first section....reduce heat, cover and braise for 10 minutes.
Add the wine/broth, re-cover and simmer for 1 1/2 - 2 hours depending on size of chops (you know there done when the meat is falling off the bone).
Just prior to serving, sprinkle lightly with the gremolata. Serve with the remaining gremolata at the table.

notes: Sauce can be totally or partially strained before adding GREMOLADA. Extra liquid to ensure chops are just barely covered during cooking process can come from beef stock.

CHEF's NOTES:

• Use a pot or pan that comforably holds the shanks without alot of extra space. We want the meat to be almost fully submerged in the liquid while its cooking.
• Some recipes call for 3-4 tbs tomato paste instead of the chopped tomatoes...your choice.
• I serve mine over a bed of RISOTTO.