Osso Buco in Umido – Slow-Braised Veal Shanks in Rich Tomato Sauce

 This evening’s dinner was osso buco in umido, a lesser-known but deeply comforting variation of the famous Milanese classic.

Most people know osso buco alla Milanese, the saffron-based version traditionally served with risotto. But across northern Italy you will also find osso buco in umido, where the veal shanks are slowly braised in a rich tomato sauce with vegetables, wine and herbs.

What is osso buco in umido?

Osso buco in umido is a traditional northern Italian dish of veal shanks slowly braised in tomato, wine and vegetables. Unlike the famous osso buco alla Milanese, which is served with saffron risotto, the “in umido” version cooks the meat in a rich tomato sauce until the marrow melts into the braise.

The result is pure hearty Italian cooking: tender meat that falls apart, marrow slowly melting into the sauce, and a deep flavour that comes from slow cooking and patience.

I served mine with fresh tagliatelle and plenty of Parmigiano, though polenta would be the more traditional pairing.

And yes… Chianti for hydration.

Ingredients

• Veal shanks (osso buco cuts)

• Onion

• Carrots

• Celery

• Courgette (optional but works well)

• Fresh tomatoes

• Tomato passata

• Veal stock

• Garlic

• Rosemary

• Sage

• Red wine (Chianti works beautifully)

• Flour

• Olive oil

• Salt

• Black pepper

• Parmigiano Reggiano

• Fresh tagliatelle or polenta

How to cook osso buco in umido

1. Brown the veal shanks

Lightly flour the veal shanks and brown them in olive oil until nicely coloured on both sides.

Set aside.

2. Build the soffritto

In the same pot, sweat chopped onion, carrots and celery.

This classic Italian soffritto forms the flavour base of the dish.

I also added some diced courgette.

3. Add tomatoes and stock

Add chopped ripe tomatoes and veal stock and bring everything to a gentle simmer.

4. Wine and herbs

Add rosemary, sage and a generous splash of red wine.

Let it reduce slightly.

5. Slow braise

Add the veal shanks back to the pot and pour in the tomato passata.

Cook on very low heat for 2 to 3 hours.

The longer it cooks, the better.

You want the marrow to slowly melt into the sauce.

My Tips for perfect osso buco:

Brown the veal shanks properly. Colour means flavour.

• Cook it slowly. Osso buco should gently simmer, never boil.

• Use bone-in veal shanks so the marrow enriches the sauce.

• The dish tastes even better the next day.

Serving:

Serve the osso buco over:

• fresh tagliatelle

• creamy polenta

• or even rustic bread to soak up the sauce.

Finish with freshly grated Parmigiano Reggiano and black pepper.

And if you are cooking Italian…

a glass of Chianti never hurts.

More great Italian inspirations:

Gnocchi al Gamberi

 Rigatoni with Italian sausage and radicchio