Osso Buco alla Milanese

Method

1. 01
   Step 1Season the beef shank

   Season the beef shank generously with salt and black pepper on all sides.

   Beef shankSaltBlack pepper
2. 02
   Step 2Sear the meat10 min

   Heat olive oil in a large heavy pot over medium-high heat. Sear the beef shank on all sides until browned, about 8-10 minutes total. Remove and set aside.

   Olive oilBeef shank
3. 03
   Step 3Sauté the vegetables7 min

   In the same pot, add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes.

   OnionCarrotCelery
4. 04
   Step 4Deglaze with wine4 min

   Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let simmer for 3-4 minutes to reduce slightly.

   Red wine
5. 05
   Step 5Braise the osso buco2h

   Return the beef shank to the pot. Add beef stock until the meat is mostly covered. Bring to a simmer, then cover and cook on low heat for 2 hours, turning occasionally, until the meat is fork-tender and falling off the bone.

   Note

   Check periodically and add a splash of stock or water if the liquid reduces too much.

   Beef shankBeef stock
6. 06
   Step 6Serve with sauce

   Transfer the beef shank to a serving plate. Taste the sauce and adjust seasoning if needed. Spoon the rich sauce over the meat and serve with risotto alla Milanese, creamy polenta, or mashed potatoes.

   Note

   The sauce should be thick and rich. If it's too thin, remove the meat and reduce the sauce over high heat for a few minutes.

   Beef shank