Entrees › Osso Bucco Milanese

Osso Bucco Milanese

This is what is meant by fall-off-the-bone tender. Veal shanks braised in red wine and herbs makes a warm and comforting dish that's perfect for a special occasion or a weekend family dinner. And we thinks that exactly what Remon Karian of Fiorella's had in mind. Serve over risotto, polenta or your favorite pasta and don't forget to add every last drop of the rich and aromatic sauce.

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About Remon Karian

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Osso Bucco Milanese

This is what is meant by fall-off-the-bone tender. Veal shanks braised in red wine and herbs makes a warm and comforting dish that's perfect for a special occasion or a weekend family dinner. And we thinks that exactly what Remon Karian of Fiorella's had in mind. Serve over risotto, polenta or your favorite pasta and don't forget to add every last drop of the rich and aromatic sauce.

About Remon Karian

Remon Karian is known for his entrepreneurial spirit, his love to entertain and his passion for making others happy. Born to an Armenian heritage, Remon grew up rooted in strong family values, interwoven with tradition and, of course, delicious food. Remon credits his inspiration to his father, Marcel, who began the family legacy with his own Italian restaurant, Café Fiorella, in Belmont. It was in his father’s kitchen that Remon, at the age of 13, discovered his ability and love for cooking while learning to make brick-oven pizza. Having started to work at such a young age, Remon witnessed firsthand not only how satisfying and rewarding the restaurant business was but also how demanding. At 23, he combined the practical experiences and knowledge he had gained working in his father’s café, with the business acumen that he learned from Bentley University to start his own venture, Fiorella’s, in Newton, MA. It was the special bond of family, food, business and his love for hospitality that served as the key ingredients in the making of Fiorella’s.

Recipe

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Ingredients

Serves 4
Prep Time: 20 Minutes
Cook Time: 2½-3 hours

  • 4 pieces 3" thick, bone-in veal shanks
  • ½ cup all-purpose flour for dredging
  • kosher salt & ground black pepper for seasoning
  • extra-virgin olive oil
  • 4 tbsp unsalted butter
  • 1 onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 4 cups veal, beef or chicken stock
  • leaves of 1 sprig each rosemary, thyme & sage
  • 3 bay leaves, dried or fresh

How-to

  1. Preheat oven to 350º
  2. Pat veal shanks dry with paper towels to remove moisture. Season the shanks with salt and pepper. Dredge them in flour, shaking off excess
  3. In a heavy skillet or large dutch oven pot, heat oil and butter over medium-high heat. Sear shanks on all sides (about 5 minutes per side)
  4. Remove the browned veal shanks and set aside. Raise heat to high, add onions, carrots and celery. Sauté until soft and translucent, about 10 minutes. Add tomato paste and mix well
  5. Add wine to deglaze, reduce by half. Return the shanks to the pot and add stock, bay leaves and herbs. Bring to a boil
  6. Cover pan and place in oven for 2½ to 3 hours or until meat is tender. Baste the shanks a few times during cooking
  7. Remove cover and simmer for 10 minutes to reduce sauce. Serve shanks atop rice, pasta, risotto, or polenta, and spoon sauce over top

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