Osso Buco alla Milanese

Steps

1. 1Season and flour shanks

   Season the beef shanks generously with salt and black pepper, then coat lightly in flour.

   Beef shankAll-purpose flourSaltBlack pepper
2. 2Sear the shanks10 min

   Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef shanks on all sides until golden brown, about 8-10 minutes total. Remove and set aside.

   Beef shankOlive oil
3. 3Sauté the vegetables5 min

   In the same pot, add butter. Sauté the chopped onion, carrot, celery, and garlic until softened and fragrant, about 5 minutes.

   OnionCarrotCeleryGarlicButter
4. 4Add tomato paste2 min

   Stir in the tomato paste and cook for 2 minutes to caramelize.

   Tomato paste
5. 5Deglaze with wine4 min

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes to reduce slightly.

   Red wine
6. 6Braise the shanks2h

   Return the seared beef shanks to the pot. Add the beef stock, bay leaf, and rosemary. Bring to a gentle simmer, cover, and cook on low heat for about 2 hours, until the meat is fork-tender and falling off the bone.

   Thyme works too if you prefer a different herb profile.

   Beef shankBeef stockBay leafRosemary
7. 7Serve

   Remove the shanks carefully and plate. Spoon the rich sauce over the top. Serve with risotto alla Milanese, creamy polenta, or mashed potatoes.