Classic Osso Buco Milanese | Wild Fork
Master classic Osso Buco Milanese with melt-off-the-bone veal, a rich braising sauce, and all the authentic Italian technique you need.
INGREDIENTS
2 tsp. WFF Italian Seasoning
2 Yellow Onions, chopped
3 Garlic Cloves, chopped
1 Cup White Wine
16 oz. Can Diced Tomatoes
1 Tbsp. Tomato Paste
1 Tbsp. Olive Oil
3 Cups Chicken Broth
¼ Cup Fresh Parsley, chopped as garnish
LET'S GET COOKING!
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 favourite pasta or polenta.
*USDA recommends cooking veal to a minimum internal temperature of 145°F