[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"recipe-785B6CF2-0C1C-4CDF-82B6-19E3E17F6CBD":3,"related-785B6CF2-0C1C-4CDF-82B6-19E3E17F6CBD":96,"variants-785B6CF2-0C1C-4CDF-82B6-19E3E17F6CBD":144},{"status":4,"recipe":5},"ok",{"id":6,"name":7,"description":8,"steps":9,"richSteps":22,"ingredients":23,"ingredientGroups":69,"variantOf":22,"variantNote":22,"prepTime":70,"cookTime":71,"totalTime":72,"servings":26,"difficulty":38,"category":73,"cuisineType":74,"tags":75,"language":83,"mainImage":84,"images":85,"nutrition":86,"creatorName":91,"creatorUsername":92,"creatorIsPublic":93,"createdAt":94,"updatedAt":95},"785B6CF2-0C1C-4CDF-82B6-19E3E17F6CBD","Osso Buco alla Milanese","A classic Italian braised veal shank dish from Milan. Veal shanks are browned and slowly braised with aromatics, white wine, stock, and tomatoes, then finished with a bright gremolata of garlic, parsley, and lemon zest. Traditionally served with risotto.",[10,11,12,13,14,15,16,17,18,19,20,21],"Preheat the oven to 300 degrees Fahrenheit.","Dredge the veal shanks in seasoned flour, coating all sides and tapping off excess.","In a large heavy pot, heat olive oil and 1 tablespoon of butter over medium-high heat. Brown the shanks on both sides (about 5 minutes per side), then transfer to a platter.","Discard the fat from the pot, wipe clean, and add the remaining 2 tablespoons butter. Sauté onion, carrot, celery, and fennel until softened but not browned (about 6 minutes). Add garlic, orange zest, marjoram, and bay leaf, and cook another minute or two.","Add wine and boil to reduce by about half (about 5 minutes). Add stock and tomatoes with their juice and boil again to reduce to about 1 cup of liquid.","Return the shanks to the pot with any accumulated juices. Cover with parchment and lid and braise in the oven at a gentle simmer. If needed, adjust oven temperature to maintain a gentle simmer. Braise, turning the shanks and spooning pan juices after the first 40 minutes, until the meat is tender and pulling away from the bone, about 2 hours.","While braising, prepare gremolata by combining minced garlic, parsley, and lemon zest. Set aside.","When the veal is fork-tender, uncover, sprinkle with half of the gremolata, and return to the oven for 15 minutes to caramelize somewhat.","Carefully lift the shanks from the braising liquid and keep warm.","Skim fat from the sauce if present; taste and adjust concentration with reduction if needed. If desired, stir in a little more gremolata for brightness.","Portion the veal shanks: serve one per person, or pull apart larger shanks for smaller portions; share marrow bones as desired.","Serve the shanks on warm plates with risotto if desired, and finish with remaining gremolata and sauce.",null,[24,28,32,36,39,42,44,46,48,50,52,56,58,60,62,64,66,67],{"id":22,"name":25,"quantity":26,"unit":27},"Veal",4,"u",{"id":22,"name":29,"quantity":30,"unit":31},"Flour",0.5,"cup",{"id":22,"name":33,"quantity":34,"unit":35},"Olive Oil",2,"tbsp",{"id":22,"name":37,"quantity":38,"unit":35},"Butter",3,{"id":22,"name":40,"quantity":41,"unit":27},"Onion",1,{"id":22,"name":43,"quantity":41,"unit":27},"Carrots",{"id":22,"name":45,"quantity":41,"unit":27},"Celery",{"id":22,"name":47,"quantity":41,"unit":27},"Fennel",{"id":22,"name":49,"quantity":38,"unit":27},"Garlic",{"id":22,"name":51,"quantity":34,"unit":27},"Orange 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