Osso Buco alla Milanese

Steps7

1. 1

   Step 1. Season and flour shanks

   Season the beef shanks generously with salt and black pepper, then coat lightly in flour.

2. 2

   Step 2. Sear the shanks

   10 min

   Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef shanks on all sides until golden brown, about 8-10 minutes total. Remove and set aside.

3. 3

   Step 3. Sauté the vegetables

   5 min

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

4. 4

   Step 4. Add tomato paste

   2 min

   Stir in the tomato paste and cook for 2 minutes to caramelize.

5. 5

   Step 5. Deglaze with wine

   4 min

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

6. 6

   Step 6. Braise the shanks

   2 h

   Return the seared beef shanks to the pot. Add the beef stock, bay leaf, and rosemary. Bring to a gentle simmer, cover, and cook on low heat for about 2 hours, until the meat is fork-tender and falling off the bone.

   Thyme works too if you prefer a different herb profile.
7. 7

   Step 7. Serve

   Remove the shanks carefully and plate. Spoon the rich sauce over the top. Serve with risotto alla Milanese, creamy polenta, or mashed potatoes.