Osso Buco Milanese

Recipe courtesy Tyler Florence

Show: Food 911Episode: Osso Buoco--NYC

Rated: 5 stars out of 5Rate itRead users' reviews (31)

RECIPE
COMMENTS & REVIEWS(31)

Cook Time:
2 hr 0 min
Level:
--
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 2 hr 0 min
Total:: 2 hr 10 min

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Ingredients

1/2 cup flour
Salt and pepper, to taste
4 pieces veal shank with bone, cut 3 inches thick
3 tablespoons olive oil
3 tablespoons butter
1 onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
4 cloves garlic, coarsely chopped
2 bay leaves
3 tablespoons fresh Italian parsley, finely chopped
1 cup dry Marsala
2 cups veal or chicken stock
2 tomatoes, peeled, seeded and chopped
Saffron Risotto, recipe follows

GREMOLATA:

Grated rind of 1 lemon
Grated rind of 1 orange
2 garlic cloves, minced
2 tablespoons fresh Italian parsley, chopped

Directions

In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.

Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.

For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.

SAFFRON RISOTTO:

8 cups chicken broth
2 tablespoons butter
2 tablespoons olive oil
2 cups Arborio rice
3 pinches saffron threads
3 tablespoons Parmesan cheese, grated
Salt and pepper, to taste

In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.

In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt and pepper. Serve at once with Osso Buco Milanese.

Yield: 4 servings

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Comments & Reviews

recipe Osso Buco Milanese
Janette Miami Beach, FL 01-28-2010
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Absolutely DELICIOUS!!!!
Rated: 5 stars out of 5

I have made Osso Buco before and definitely liked the use of Marsala vs. white wine. The broth was rich and any leftover... broth will be good to dip sour dough bread with a glass of wine. In the East Bay, it's very hard to find a grocery store selling veal shanks and so I decided to use lamb and beef shank. It still turned out very good. I also decided to puree some of the sauce. Instead of serving it with Risotto, I decided to make Tyler's Creamy Corn Polenta. Boy was that good also. This is a keeper.Read more
recipe Osso Buco Milanese
ann augusta, GA 01-17-2010
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loved the addition of Marsala
Rated: 5 stars out of 5

The aroma of this dish greeted my guests and they immediately went to the kitchen to see what I had cooked. Before I could... get it out of the pot my son had sopped up a big scoop of the sauce on a roll. It was a very busy day and I also prepared it in the crockpot. After I removed the meat I pureed the sauce in a blender so my picky grandchildren would eat the "gravy" and not recognize the vegetables. Perfect on a cold winter night!Read more
recipe Osso Buco Milanese
mark pocatello , ID 01-06-2010
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also works well with elk
Rated: 5 stars out of 5

tried this with some elk shanks came out wonderful very tender and tasty. I used a non alcoholic red wine instead of the... Marsala and added a table spoon of an elk demi-glace I made from the bones to the chicken stock. The flavors were wonderful and I agree the saffron risotto was spot on. Read more
recipe Osso Buco Milanese
TRACY LONG BRANCH, NJ 04-06-2008
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the best i have ever tasted
Rated: 5 stars out of 5

This was an amazing version of the classic! I was impressed with the wonderful tastes. and the risotto was right on the... money - today I make the cheesecake.Read more
recipe Osso Buco Milanese
Karah University Place , WA 02-10-2008
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AMAZING!!
Rated: 5 stars out of 5

I made this for a Super Bowl Party. I could not find "dry" marsala so bought sweet marsala instead and I omitted the... gremolata. We served it over egg noodles and everyone was raving! It was incredibly simple to make! After searing the Shanks and deglazing the pan, I threw everything in the crockpot and walked away for about 8 hours while it slow cooked. Tyler - THIS recipe is a winner!Read more
recipe Osso Buco Milanese
Angela Castlerock, CO 06-28-2007
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wonderful!
Rated: 5 stars out of 5

I didn't have any parsley, but the sauce was wonderful without it. The meat came out very tender, even though I used lamb... (instead of veal) that had been forgotten in the freezer for 3 or 4 months! I also wanted risotto, but had no saffron, so I diced up some mushrooms and subbed 1 cup broth for a cup cream (add that last) and it was fantastic! I will definitely be making this again!Read more