This is an AI-generated image.
Bone-in veal shank simmered slowly in white wine — a lavish Milanese classic.
🚧 The Storage app is currently in development. Please check back soon.
"Osso" means bone and "buco" means hole, named for the marrow-filled hole visible at the center of the cross-cut shank. A traditional Milanese dish, slow simmering in white wine and stock renders the meat meltingly tender. The bright, fragrant finishing touch of "gremolata" (chopped lemon zest, garlic, and parsley) sharpens the flavor. It's traditionally served alongside risotto alla Milanese.
Dust the beef shank lightly with flour and sear both sides in a pot until well browned; set aside.
In the same pot, sauté the onion, carrot, and celery.
Return the meat to the pot and add the white wine, cooking off the alcohol.
Add the canned tomatoes and stock; cover and simmer over low heat for about 1.5 hours until the meat is tender.
Finely chop the lemon zest, garlic, and parsley to make the gremolata.
Scatter the gremolata over the plated meat to finish.