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Italy, Europe · Ossobuco alla Milanese

Osso Buco Sliders with Gremolata Mayo

Red-wine-braised shank pulled off the bone and piled into butter-toasted mini buns with zesty gremolata mayo, rocket and Parmesan, with the sauce on the side for dipping.

ServingsServes 2
Total cooking time2 h 35 min
DifficultyMedium

Method

  1. Pat the shanks dry, snip the thin skin around the edge in 3 or 4 places, season both sides with the salt and dust with the flour, tapping off the excess.

    Add in this stepCross-cut beef or veal shank (about 300 g each) 2Salt ¾ tspPlain flour, for dusting 2 tbsp

  2. Heat the oil in a heavy 24 cm pot with a lid over medium-high heat. Brown the shanks in one layer for in total, turning once, until deep golden on both sides, then lift them onto a plate.

    Add in this stepOlive oil 1½ tbsp

    medium-high heat

  3. Finely chop the onion and carrot. Turn the heat to medium heat and cook them in the same pot for , scraping up the brown bits, until soft. Stir in the tomato paste and cook for more, until it darkens slightly; this takes away its raw, tinny taste.

    Add in this stepOnion 1Carrot ½Tomato paste 1 tbsp

    medium heat

  4. Return the shanks, pour in the wine and let it bubble for a minute, then add the hot stock. Bring to a boil over medium-high heat, cover, turn down to low heat and braise for , turning the meat once halfway, until it falls apart when pushed with a fork.

    Add in this stepDry red wine 120 mlBeef stock (hot) 450 ml

    medium-high heat→low heat

  5. Lift the shanks onto a board. Pull the meat off the bones with two forks into bite-size shreds, throwing away any gristle; scoop the marrow out of the bones and stir it into the pot. Boil the sauce over medium-high heat for until thick enough to coat a spoon, then pour half of it over the shredded meat, mix and keep the rest warm for dipping.

    medium-high heat

  6. Make the gremolata mayo: grate the lemon zest into the mayonnaise, add the garlic grated very finely and the parsley, then add lemon juice to taste. It should be bright and tangy.

    Add in this stepMayonnaise 3 tbspUnwaxed lemon (zest and juice) ½Garlic clove ½Flat-leaf parsley, finely chopped 2 tbsp

  7. Split the buns and spread the cut sides with the butter. Toast them cut side down in a dry pan over medium heat for per batch, in 2 batch(es), until golden and crisp.

    Add in this stepMini brioche or slider buns 4Butter, softened 15 g

    medium heat

  8. Spread the gremolata mayo on both halves of each bun, add a few rocket leaves and a generous pile of warm meat, then top with Parmesan shavings and close. Serve straight away with the warm sauce in small bowls for dipping.

    Add in this stepRocket (arugula) 20 gParmigiano Reggiano, shaved 20 g

Cook's tip

Braise the meat a day ahead and keep it in its sauce in the fridge; it reheats in 10 minutes and tastes even better. If the meat looks dry, add another spoonful of sauce: it should be juicy but not dripping. Small brioche buns hold up best.

Cooking it at camp

Braise and shred the meat at home, then carry it in its sauce in a sealed container in the cooler. At camp, reheat it in a small pot until piping hot all the way through, and toast the buns on a grill or in a pan. Keep the mayo in the cooler until serving.