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Recipe:Classic Osso Buco Milanese
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
This heritage recipe of Osso Buco Milanese gives a respectful nod not only to an Italian classic but to warmth, family, and savoring the moment. Serves 4 - .
Ingredients
-
Bone-In Veal Osso Buco, thawed
1 lbQty 3 lbs$11.48 -
Italian Seasoning
1 bottleQty 2 tsp.$4.98 -
Yellow Onions, chopped
Qty 2 -
Garlic Cloves, chopped
Qty 3 cloves -
White Wine
Qty 1 Cup -
Can Diced Tomatoes
Qty 2 Cups -
Tomato Paste
Qty 1 Tbsp. -
Olive Oil
Qty 1 Tbsp. -
Chicken Broth
Qty 3 Cups -
Fresh Parsley, chopped as garnish
Qty ¼ Cup -
Coarse Sea Salt, to taste
1 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty To taste$5.78
Cooking
Instructions
- Preheat oven to 350°F. Season veal with salt and pepper.
- In a large braising pan over medium heat and working in batches, brown the veal on both sides with 1 Tbsp. oil; about 3 minutes per side. Transfer to a large bowl and set aside.
- Add onion and garlic to pan; sauté for a few minutes until onion loses transparency. Using a whisk, deglaze the pan by adding wine and scraping the bottom. Stir in tomatoes, tomato paste, chicken broth, Italian seasoning, and salt and pepper to taste.
- Return veal pieces to pan, cover and slowly braise in the oven for 1 ½ hours or until tender.* For stove top braising, lower temperature to low. Serve with favorite pasta or polenta.
*USDA recommends cooking veal to a minimum internal temperature of 145°F.