Tyler Florence’s Osso Bucco Milanese

Osso Bucco Milanese
Had osso bucco for dinner tonight. It’s the first time I have ever made it. I’ve wanted to make it for a while and finally this was the weekend to do it. I actually made it last night and reheated it and had it for dinner tonight. Osso bucco tastes much better the next night after it’s had time to just soak in all the wonderful flavors from the sauce. I made sure I made enough for leftovers. Yummy!

This came from another Tyler Florence recipe. If you’ve been keeping up with my blog you’ll notice that I make alot of Tyler’s recipes. I’ve found that they tend to be unpretentious and are actually very good which is all that matters at the end of the day. Eating this recipe, I really felt like all the effort – the going out to buy all the ingredients, the cooking, the prep was all worth it. I made it with baked new potatoes drizzled with extra virgin olive oil, sea salt and pepper. Wonderful!


1/2 cup flour
Salt and pepper, to taste
4 pieces veal shank with bone, cut 3 inches thick
3 tablespoons olive oil
3 tablespoons butter
1 onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
4 cloves garlic, coarsely chopped
2 bay leaves
3 tablespoons fresh Italian parsley, finely chopped
1 cup dry Marsala
2 cups veal or chicken stock
2 tomatoes, peeled, seeded and chopped

Grated rind of 1 lemon
Grated rind of 1 orange
2 garlic cloves, minced
2 tablespoons fresh Italian parsley, chopped


In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.

Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.

For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving.

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