A family friend of ours had a sadly now defunct restaurant that had this Milanese dish of braised beef shanks as one of its specialties. I've cobbled up this recipe for osso buco based on hints from them and other recipes (primarily the one from Giada de Laurentiis at Food Network) I've seen online. The original method from the old restaurant braised the shanks for 12 hours, but I've found that 2 hours is more than good enough. 🐄🥩🍅🍲🇮🇹

Melt-in-your mouth deliciousness

I make sure that I finely chop all of my veggies so my sauce isn't chunky.

This is my version of the Italian classic braised veal shanks. Melt in your mouth tender fall off the bone veal with a super flavorful sauce. I made this in a pressure cooker, but directions are included for a crockpot or oven braise. All delicious!

serving suggestion.

A dish dedicated to our dad, who loves protein (and what dad doesn't?), with an Italian twist! Easy and delicious!

My version of the Milanese classic recipe is decadent and rich. I used sous-vide to keep the meat extra tender and veal stock to balance the citrus in the gremolata topping.

This delicious northern Italian style meal is very easy to prepare. It's slow-cooked in the oven with a “hint of mint” in a vegetable sauce which compliments the meat. When served, it rivals most restaurant dinner plates. It's my signature dish. Serve with polenta, wide flat noodles, or along-side a portion of Italian risotto (recipe is published). Buon Appetito!

Very rich in flavor... I like it so much 😉

I tasted this dish in Milan, specifically in the Navigli district. I wanted to recreate it with the valuable tips from Chef Nico Acquaviva.

Blanching beef in milk and salted water, then braising in a thick cast iron pot with lid, in a savory vegetable gravy with onion, leek, fennel, celery stalk and carrot. You can turn less expensive cuts of beef like shanks or beef chuck into tender veal-like delicacies.Osso buco means “ bone with a hole” , a steak of leg shank with the bone in it. An osso buco dinner is served over risotto and garnished with gremolata ( recipe below) and washed down with a bottle of red wine like chateau-neuf-du-pape, or pinot noir.Milk fed steers are called veal if butchered under 450 pounds and 5 months, formula fed steers are called veal if butchered under a year. Steers are called beef if older than a year.

Saffron Risotto with Osso Buco is one of my favorite dishes. It has a rustic flavor, but the gremolata brings perfect balance. This is definitely a comfort food, ideal for a chilly Sunday when you want a delicious and complete meal. The recipe is a bit time-consuming, but there’s nothing complicated about it. Osso Buco with risotto has always been one of my favorites, and when I tried it in Milan, I completely fell in love with its unique taste and aroma. This is my version, inspired by the traditional recipe.