Osso Bucco Recipe 'alla Milanese'

Instructions

1. 01

   Add enough olive oil to coat the bottom of a heavy Dutch oven.

2. 02

   Season soaked* and dried osso bucco with salt and pepper. Place flour in a low bowl or plate and lightly dredge each piece of meat in the flour. Heat the pan slightly and place osso bucco in the warm oil.

3. 03

   Increase the heat to medium high heat and cook the osso bucco until it just begins to turn brown. Turn them over and brown the other side. Remove from pan.

4. 04

   Preheat oven to 350 F.

5. 05

   Add more olive oil to the Dutch oven (as needed) and sauté the onions, celery, and carrots over medium heat. Cook the soffritto, stirring often, until it softens and the onions are translucent but not caramelized.

6. 06

   Add the aromatics (sage, bay leaves, thyme, and rosemary) to the soffritto and stir gently so they become infused into the oil. Season with sea salt and freshly ground pepper.

7. 07

   Add wine, 1/4 cup at a time and allow to deglaze in between additions.

8. 08

   Arrange the soffritto in an even layer then place the osso bucco over top.

9. 09

   Pour in enough stock/bone broth to almost cover the osso bucco.

10. 10

    Drizzle with another 2 Tablespoons olive oil.

11. 11

    Cook in 350 F oven for 2 hours then check the osso bucco for doneness by wiggling the bone. If the meat starts to separate from the bone, it is done. If it remains attached cook another 30 minutes and check again.

12. 12

    Remove the lid for the last 30 minutes of cooking time.