Osso Buco alla Milanese with Sage Bean Purée and Gremolata
Osso Buco alla Milanese: Veal shanks are braised slowly in the oven in tomatoes, wine and vegetables until the meat is melt-in-the-mouth tender. The dish can be prepared a day ahead and gently reheated on the day of serving, so you have more time for your guests.
By yumbelo · 6 servings · 200 minutes
Ingredients
- 6 pc Veal shank slices
- 40 g Plain flour
- 5 tbsp Olive oil
- 2 pc Onions
- 2 pc Carrots
- 2 pc Celery stalks
- 4 pc Garlic cloves
- 2 tbsp Tomato paste
- 250 ml Dry white wine
- 500 ml Passata
- 500 ml Veal stock
- 2 pc Bay leaves
- 4 pc Thyme sprigs
- 1 pc Organic lemon
- 2 can White beans (drained)
- 6 pc Sage leaves
- 1 bunch Bunch of flat-leaf parsley
- Salt
- Black pepper
Method
- Season the veal shank slices with salt and pepper, then coat them all over in plain flour and shake off any excess.
- In a large casserole or braising pan, heat the olive oil over medium to high heat and sear the slices vigorously on both sides. Remove and set aside.
- Finely dice the onions, carrots and celery, and finely chop the garlic. Sweat them in the remaining fat for about 8 minutes, then add the tomato paste and fry for 2 minutes.
- Deglaze with the white wine and let it reduce slightly. Add the passata, veal stock, bay leaves, thyme and the grated lemon zest.
- Return the shank slices to the pan; the liquid should almost cover them. Cover and braise at 160 °C fan oven for about 2 hours, until the meat is very tender.
- To prepare ahead, let the shanks cool in the sauce and keep them in the fridge for up to one day. On the day of serving, cover and reheat at 160 °C for about 30 minutes.
- For the gremolata, finely chop the parsley leaves, lemon zest and one garlic clove and mix together.
- Warm the beans in a pot with 3 tbsp olive oil, sage leaves, a small garlic clove, the juice of half a lemon and a little salt, then roughly mash until a rustic purée forms.
- Serve the shanks with the sauce and the bean purée, and sprinkle with the gremolata.