P
Italian · Milan
Osso Buco
Cross-cut veal shin braised until the meat falls from the bone and the marrow in the hollow centre — the osso buco (hollow bone) — liquefies to a trembling, unctuous jelly. Gremolata (lemon zest, parsley, garlic) is added at the table, not during cooking — its freshness cuts the richness of the braise. Served on a bed of Risotto alla Milanese in the Milanese tradition.
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
4
cross-cut veal shanks
400 g each, tied with kitchen twine
Not yet stocked in British Columbia
60 ml
extra virgin olive oil
first cold-pressed
Your own market
100 g
yellow onion
medium dice
Your own market
80 g
carrot
medium dice
Your own market
60 g
celery
medium dice
Your own market
200 ml
dry white wine
Pinot Grigio or Vermentino
Not yet stocked in British Columbia
400 g
500 ml
veal stock
homemade preferred
Not yet stocked in British Columbia
4 g
sea salt
Your own market
2 g
Tellicherry black pepper
freshly ground
Your own market
30 g
fresh parsley
flat-leaf, leaves chopped
Your own market
10 g
lemon zest
Sicilian lemon, finely grated
Not yet stocked in British Columbia
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Pat veal shanks dry with paper towels and season generously with salt and pepper on both sides.
2
Heat olive oil in a heavy-bottomed braising pot over medium-high heat; brown shanks on all sides (3 minutes per side), then remove and set aside.
3
In the same pot, sauté diced onion, carrot, and celery until softened and caramelized (8 minutes), stirring occasionally.
4
Deglaze with white wine, scraping the bottom with a wooden spoon until reduced by half (3 minutes).
5
Return veal shanks to pot, add San Marzano tomatoes (crushed by hand) and veal stock; bring to a simmer, then cover and braise in a 160°C oven for 2 hours, turning shanks halfway through.
6
Remove from oven; check that meat is fork-tender and pulls cleanly from the bone.
7
Combine chopped parsley and lemon zest to form gremolata; sprinkle over each shank and braise liquid just before serving with risotto or creamed polenta.
From the canon — Gremolata is Milan's essential finishing condiment — a raw mixture of finely chopped lemon zest, garlic, and flat-leaf parsley that is scattered over Ossobuc… Gremolata →
IV
Sensory Tests
◇Where it lives or dies. The moment where Osso Buco lives or dies is the marrow. The hollow bone is the dish's signature — use a small spoon or narrow butter knife to scoop the liquefied marrow directly from the bone at the table. If the marrow has set firm, the braise is underdone. If it has cooked out entirely, the braise is overdone. Correctly cooked, the marrow should quiver when the bone is lifted, and spread like soft butter on bread. Serve the bone standing upright if possible, the hollowed centre visible.
Pillar V
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VI
What to Pour
The pairing
Wine
From British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic
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The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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Sourced through Provenance