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Osso buco alla Milanese

Time 35 minutes
Yields Serves 6
Osso buco alla Milanese
(Los Angeles Times)

Gremolata

1

Combine the lemon rind, parsley, anchovy and garlic in a small bowl and set aside.

Osso buco

1

Heat the oven to 350 degrees. Place the flour on a plate and dredge the veal shanks, covering all sides.

2

Melt the butter in a large heavy Dutch oven over medium-high heat. Add the veal and brown on all sides. Turn the bones on their sides to hold the marrow in.

3

Add the salt, pepper, celery, onion, carrot, mushrooms, tomatoes, sage and rosemary to the pot, surrounding the meat. Reduce the heat to low, cover and cook for 10 minutes.

4

Add the wine. Replace the lid on the pot and put it in the oven. Cook for 2 hours until the meat is very tender. The liquid will barely cover the bones.

5

Just before serving, stir in the gremolata.

Adapted from “A Treasury of Great Recipes” (1965) by Mary and Vincent Price.

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