Photograph of the finished Osso buco alla milanese

Italy · Bắp bò hầm rượu vang kiểu Milan

Osso buco alla milanese

2 hr 30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 2.2 lb
  • Photograph of Flour Flour 1.4 oz
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Onion Onion 1
  • Photograph of Carrot Carrot 4.2 oz
  • Photograph of Celery Celery 2.8 oz
  • Photograph of White wine White wine 1 cups
  • Photograph of Tomato Tomato 4
  • Photograph of Lime Lime 1
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Herbs Herbs 0.7 oz

Method

  1. 1 Roll the beef slices in flour, then pan-fry them in unsalted butter until golden brown on both sides, then remove from the pan.
  2. 2 Sauté chopped onions, carrots, and celery in the same pot for 8 minutes until fragrant.
  3. 3 Return the meat to the pot, pour in the reduced white wine, then add the tomatoes and enough broth to cover the meat.
  4. 4 Cover and simmer over low heat for 2 hours until the meat is tender and the bone marrow is rich and flavorful.
  5. 5 Mix grated lemon zest, minced garlic, and chopped herbs to make gremolata.
  6. 6 Sprinkle gremolata over the meat just before serving, and serve with risotto or mashed potatoes.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 4: pressure cook for 40 minutes, then release the pressure naturally; the marrow inside the bone will remain intact if the meat slices are arranged upright, not overlapping.

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