Here is Milanese farm veal osso buco . No need to try to pronounce it with an Italian accent to sound chic, the dish has long since entered French gastronomy. But what is osso buco? Osso buco is a braised meat dish probably born in the Middle Ages in Lombardy . The meat comes from veal shanks, cut into rounds . This wheel is portioned into pieces of approximately 200 grams.

Osso buco, from Milanese “holey bone”

Osso buco comes from Milanese and simply means “holey bone”. In the plural "ossibuchi". The marrow contained in the veal bone will diffuse its rich umami flavor during cooking and give all its succulence, smoothness and finesse to this extremely easy to prepare dish.

The little extra: gremolata

The original recipe incorporates a gremolata (from the Lombard gremolà , "to reduce into grains"), a parsley composed of parsley, garlic and lemon or orange zest and peel mixed into a very fresh paste that goes perfectly with veal. This is added at the end of cooking and gives a beautiful shine to this recipe.

You can accompany this Milanese-style braised meat with a creamy Comté polenta or a Lombard saffron risotto for which we give you the recipe. As is often the case, these meats, to which the sauce adds flavor, color and tenderness, deserve to be prepared the day before and then reheated the day of the meal. In this case, prepare and incorporate the gremolata the same day.

We dedicate this recipe to Antonin, faithful to Cella's free-range veal for his family osso buco.

Ingredients

6 persons

• 1 kg of veal shank cut into 6 pieces ( order these tailor-made pieces by contacting us directly )
• 3 large onions
• 1 clove of garlic
• 1 small can of tomato paste
• 2 tablespoons of oil (grape seed or olive)
• 1 tablespoon of flour
• 50g Lehmann churned butter
• 1 bouquet garni
• 1 lemon
• 2 cloves
• Salt
• Mill pepper
• 1 large bunch of flat-leaf parsley

Preparation

1. Slice 3 large onions. Reserve.
2. Heat a casserole dish. Add two tablespoons of grapeseed oil or olive oil and 50g of butter. Brown the shanks on all sides. Add the onions . Let the onions and meat brown together. In a glass of water, mix a tablespoon of flour, starch or cornstarch. Pour into the saucepan or casserole dish.
3. Then pour water halfway up the casserole, so that the meat is covered. Add a glass of white wine. Add a bouquet garni and two cloves.
4. Add a can of whole tomato paste.
   Cover and simmer over low heat for three hours .
5. Before the end of cooking, prepare the gremolata : in a container, zest the cleaned lemon, taking only the yellow. Chop the lemon very fine with the parsley leaves and 1 clove of garlic. Mix everything together and add this gremolata to the veal rolls, five minutes before the end of cooking.
6. Serve hot with saffron risotto or creamy polenta.

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