Osso Bucco Milanese

by gerard on March 27, 2014

Bucco Milanese Recipe by Gerard Maras

"A classic presentation of veal shank prepared in a rich sauce in the style of Milan"


  • 6 2 1/2" Osso Bucco cuts of veal shank
  • 4 celery stalks
  • 1 onion, cut in 3/4" rings
  • 3 carrots, peeled and cut in half length wise
  • 1 cup canned Italian tomatoes, coarse chopped
  • 4 bay leaves
  • 1 cup dry white wine
  • 2 cups light veal stock
  • 1 tablespoon dry thyme
  • 1/2 tablespoon fresh ground black pepper
  • 1 tablespoon kosher salt
  • 1/2 cup flour
  • 1/4 cup olive oil
  • 2 tablespoons unsalted butter

    Espagnol Sauce (Makes 1 Quart)

    • 1/2 quart stock and dripping from cooked veal shanks
    • 1 cup white wine
    • 1 tablespoon fresh thyme leaves
    • 2 bay leaves
    • 1/2 teaspoon fresh ground black pepper
    • 1 teaspoon kosher salt
    • 1/3 cup carrot – 1/8" Brunoise cut


    • 1/2 cup parsley – chopped
    • 3 cloves garlic – minced
    • 1 lemon – zest only
    • 1 orange – zest only

Prepare the Veal

  1. Season veal cuts with salt, pepper and dry thyme, rubbing it into both surfaces and the sides of the cut
  2. With butchers twine, wrap the cut along the side and tighten an tie to secure the meat to the bone as it cooks
  3. Allow meat to set in the refrigerator for at least 1 hour, uncovered before cooking
  4. In a large rondo or heavy skillet, heat the oil and butter
  5. With a sifter, dust the flour over all surfaces of the veal cut
  6. When the oil mixture is hot place the veal into the pan
  7. Brown all veal cuts in the pan, on all sides

Assemble Osso Bucco

  1. In a large, heavy rondo or roast pan, lay the vegetables, carrots, celery and onions and place the veal cuts on top
  2. Add the wine, tomatoes, stock and seasoning
  3. Lay a piece of parchment paper directly on top of the veal and press down to cover
  4. Partially cover the entire pan with foil, leaving an open space on each side of 2" to allow air into the pan. This will braise rather than steam the veal.
  5. Place in a 400 degree oven for 20 minutes, then reduce heat to 325 degrees
  6. Cook Osso Bucco for 1 1/2 hours then test with a fork
  7. Bone should be exposed and meat should pull away from the bone
  8. Remove veal from pan to a casserole dish, cover and place in a warm oven at 150 degrees

Prepare the Sauce

  1. To make the sauce, add broth from the Osso Bucco to the Espagnol sauce and bring to a high heat on the stove
  2. Reduce heat and skim all fats that rise along with all foam. Cook for 30 minutes then strain through a fine mesh sieve or chinois.
  3. In a clean 2 quart sauce pan, add carrots and white wine and bay leaves
  4. Bring to a boil and reduce liquid by 1/2 volume
  5. Add strained sauce and return to a boil
  6. Reduce heat and skim as is necessary to remove all fats that rise. Cook sauce until it is reduced to the point that it easily coats a spoon and has a nice shine.
  7. Adjust seasoning with salt and pepper and add the fresh thyme leaves and cook 5 more minutes
  8. Place veal on a plate and cover with sauce

Prepare the Gremolata by combining the parsley, zests and garlic together in a small bowl. Sprinkle liberally over the Osso Bucco. Serve with a rissoto or rich creamed potato

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