Osso Buco alla Milanese

Steps7

1. 1

   Step 1. Prepare the vegetables

   Chop the onion, carrot, and celery into small dice. Mince the garlic.

2. 2

   Step 2. Brown the beef shank

   8 min

   Season the beef shank crosscuts with salt and pepper, then dredge them in flour and shake off the excess. Heat the olive oil and butter in a heavy-bottomed pot over medium-high heat. Brown the crosscuts on all sides, about 8 minutes total. Remove and set aside.

3. 3

   Step 3. Sauté the vegetables

   5 min

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

4. 4

   Step 4. Deglaze with wine

   3 min

   Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 3 minutes.

5. 5

   Step 5. Add tomato and stock

   Add the crushed tomato and beef stock. Return the browned beef shank to the pot.

6. 6

   Step 6. Simmer until tender

   2 h

   Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, until the beef is fall-apart tender.

   Check occasionally and add more stock if the sauce gets too thick.
7. 7

   Step 7. Adjust seasoning and serve

   Taste and adjust salt and pepper. Serve with risotto alla Milanese, creamy polenta, or mashed potatoes.

   The sauce should be thick and rich—perfect for spooning over your side.