Name: Osso Buco Milanese
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 8 Servings
Ingredients: ¼ cup flour; 1 teaspoon kosher salt; ½ teaspoon coarsely ground black pepper; 4 veal shanks (about 1 pound each), cut 2 inches thick and tied securely around their perimeters; 2 tablespoons extra-virgin olive oil; 2 leeks (white part only), thoroughly washed, and cut into ¼-inch-thick slices; 2 celery ribs, cut into ¼-inch dice; ½ cup dry white wine; 6 cloves garlic, minced, divided; 1 teaspoon dried basil; 1½ teaspoons dried thyme; 2 cups canned diced tomatoes, drained; 1 cup chicken broth; Finely grated zest of 1 lemon; 1 bay leaf; ¼ cup finely chopped fresh Italian (flat-leaf) parsley

Preparation info

8
Servings

Difficulty
Easy
Ready in
4 hr 30

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

Although Milan is as hectic and harried as any modern city, its cuisine remains stubbornly slow. In the high-tech kitchens of high-rise apartments, pots of risotto linger on stove tops as they creep toward their inevitable creamy conclusion with the help of careful stirring. Casseroles of osso buco bubble in ovens, waiting for the meat to melt and the marrow to leach its richness into the simmering stew.

A continent away, in the land of twenty-minute dinners, we run from such recipe