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Le Chaudron recipe
Osso buco milanais
Milanese braised veal shanks with gremolata
⏱ 120 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4 slicesveal shank slices250 g (9 oz) each
2yellow onions, finely chopped
2carrots, finely diced
2 sprigscelery, diced
200 ml (¾ cup)dry white wine
1 cantomatoes, chopped400 g (14 oz)
500 ml (2 cups)hot veal stock
1organic lemon zest
1bunch of flat-leaf parsley
2 clovesgarlic, crushed
- 4 slices veal shank slices 250 g (9 oz) each
- 2 yellow onions, finely chopped
- 2 carrots, finely diced
- 2 sprigs celery, diced
- 200 ml (¾ cup) dry white wine
- 1 can tomatoes, chopped 400 g (14 oz)
- 500 ml (2 cups) hot veal stock
- 1 organic lemon zest
- 1 bunch of flat-leaf parsley
- 2 cloves garlic, crushed
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Snip the membrane around the edges of the shanks so they don’t curl.
- Flour the slices and brown them in the Dutch oven with a little olive oil for 4 minutes per side.
- Set the meat aside and cook the onion, carrots and celery in the same pot over medium heat for 10 minutes.
- Deglaze with the white wine, scraping up the browned bits, and reduce by half.
- Add the chopped tomatoes and hot stock, bring to a simmer and return the meat.
- Cover and bake at 160 °C (325 °F) for 2 hours until the meat falls off the bone.
- Make the gremolata by mixing chopped parsley, garlic and lemon zest, and sprinkle over the osso buco before serving.
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