italian · miscellaneous

Osso Buco alla Milanese

Name: Osso Buco alla Milanese
Yield: 4 servings
Cuisine: italian
Ingredients: 4 meaty shanks Veal; ½ cup Flour; 2 tablespoons Olive Oil; 3 tablespoons Butter; 1 medium chopped into ½-inch pieces Onion; 1 chopped into ½-inch pieces Carrots; 1 chopped into ½-inch pieces Celery; 1 bulb chopped into ½-inch pieces Fennel; 3 cloves Garlic; 2 strips Orange Zest; 1 ½ teaspoons Marjoram; 1 Bay Leaf; 1 cup Dry White Wine; ½ cup Chicken Stock; 1 cup chopped with juice Tomatoes; 2 tablespoons chopped Parsley; 1 teaspoon minced Garlic; 1 teaspoon grated Lemon Zest

total: 0 min
effort: Easy
serves: 4
ratings: New

Cook along Get the ingredients

Ingredients come from PikaFresh, portioned for your table.

Watch it made

Video on YouTube, linked from Source: TheMealDBWatch on YouTube

Ways to have it tonight

Cook it, or let someone else do it.

Same dish, your evening. Sign in and Pika shows what reaches your street tonight; you choose.

Cook it yourselfCook-along, step by step

Hands-free steps, timers and a voice that waits for you.

Start cooking

Pika’s pick

Ingredients to your doorEverything, measured

The ingredients from PikaFresh, portioned for 4. You keep what’s already in your pantry.

Build my basket

From a neighbour or a chefHome cooked or PikaChef

When a verified home cook has it in the pot near you, or a chef can cook it at yours, it shows here.

See home cooked

Ingredients

Serves 4

Veal4
Flour½ cup
Olive Oil2 tbsp
Butter3 tbsp
Onionmedium1
Carrots1
Celery1
Fennel1
Garlic3 cloves
Orange Zest2
Marjoram1.5 tsp
Bay Leaf1
Dry White Wine1 cup
Chicken Stock½ cup
Tomatoes1 cup
Parsley2 tbsp
Garlic1 tsp
Lemon Zest1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

12 steps · 0 min

1
Heat the oven to 300 degrees.
2
Dredging the shanks: pour the flour into a shallow dish (a pie plate works nicely). Season the veal shanks on all sides with salt and pepper. One at a time, roll the shanks around in the flour coat, and shake and pat the shank to remove any excuses flour. Discard the remaining flour.
3
Browning the shanks: put the oil and 1 tablespoon of the butter in a wide Dutch oven or heavy braising pot (6 to 7 quart) and heat over medium-high heat. When the butter has melted and the oil is shimmering, lower the shanks into the pot, flat side down; if the shanks won’t fit without touching one another, do this in batches. Brown the shanks, turning once with tongs, until both flat sides are well caramelized, about 5 minutes per side. If the butter-oil mixture starts to burn, lower the heat just a bit. Transfer the shanks to a large platter or tray and set aside.

Steps 4 to 12 are in cook-along

Free with a PikaBox account, on the web or in the app.