DISH RESEARCH · Main dish
Osso buco
Also known as: Osso buco de veau à la milanaise (jarret de porc , légumes, vin blanc)
Nagi Maehashi’s osso buco sears veal-shank steaks and slowly cooks them with vegetables in a tomato, white-wine and chicken-broth sauce. Her own parsley, lemon-zest and garlic gremolata finishes the plated meat.
About Osso buco
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Nagi Maehashi’s osso buco slowly cooks thick veal-shank steaks in a tomato and white-wine sauce until fork-tender. She presents it as an Italian dish, with fresh gremolata adding a bright contrast to the rich sauce.
The veal is seasoned and seared in olive oil to form a brown crust. Onion, garlic, carrot and celery then soften slowly in the pot before the sauce ingredients are added.
Crushed tomatoes, dry white wine, chicken broth, tomato paste, fresh thyme and bay leaves form the cooking liquid, with a chicken bouillon cube optional. The veal returns to the pot and simmers gently until it can be pulled apart with forks.
The meat is lifted out while the sauce reduces to the desired thickness. Gremolata is prepared separately by finely chopping parsley with garlic and lemon zest, then leaving it briefly before use.
A piece of veal is plated with sauce spooned over it and gremolata on top. Maehashi offers saffron risotto, mashed potato or pasta as separate accompaniments, with polenta also discussed in her serving notes.
Ingredients in Osso buco
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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Associations in the cited sources
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- Countries & places
- Italy
- Cooking traditions
- Italian
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.