Traditional Osso Buco a la Milanesa

What does it include?

Ingredients

• 4 thick beef shanks
• 1/2 cup wheat flour
• 2 tablespoons olive oil
• 3 tablespoons of butter
• 1 medium onion chopped
• 1 chopped carrot
• 1 stalk of celery, chopped
• 1 fennel bulb, chopped
• 3 cloves of garlic, minced
• 2 strips of orange zest
• 1 1/2 teaspoons marjoram
• 1 bay leaf
• 1 cup dry white wine
• 1/2 cup chicken broth
• 1 cup chopped tomatoes with their juice
• 2 tablespoons chopped parsley
• 1 teaspoon additional minced garlic for the gremolata
• 1 teaspoon lemon zest

How to prepare it step by step?

Preparation

1. Preheat the oven to low-medium heat.
2. Season the shanks with salt and pepper, then dredge them in flour, shaking off any excess.
3. Heat the oil and a tablespoon of butter in a large pot. Brown the shanks on both sides until caramelized, about 4-5 minutes per side. Remove and set aside.
4. Pour off excess fat from the pot and add the remaining two tablespoons of butter.
5. Add the onion, carrot, celery, and fennel, cooking until slightly softened, about 5 minutes.
6. Stir in the garlic, orange zest, marjoram, and bay leaf, cooking for an additional minute until fragrant.
7. Pour in the white wine and let it reduce by half, about 3-4 minutes.
8. Add the broth and tomatoes with their juice, reducing until you have approximately one cup of liquid, about 10 minutes.
9. Return the shanks to the pot, bone side up. Cover with parchment paper and then the lid.
10. Place in the oven and cook slowly until the meat is very tender, about 1.5 hours.
11. Mix the parsley, additional garlic, and lemon zest to prepare the gremolata and set aside.
12. Remove the lid and sprinkle some of the gremolata over the meat, allowing it to caramelize slightly in the oven for 5 minutes.
13. Carefully remove the shanks and keep warm.
14. Reduce the sauce if necessary, adjusting salt and pepper to taste.
15. Serve the shanks accompanied by the sauce and finish with the remaining gremolata.