11 Jun2006


Wagyu Osso Buco Milanese a la Marketman – boy, that’s a mouthful to say!!! Not to mention Japan meets Italy and France… After I bought the Wagyu osso buco (previous post) at the Salcedo market, I got home and defrosted the meat and prepared to make the braising liquid for osso buco a la Milanese. Actually, I used Marcella Hazan’s recipe so I shouldn’t really use the “a la Marketman” tag but the Wagyu was my idea… I won’t even retype the detailed recipe, just use any good one you find in your Italian osso2cookbooks, I have been using Marcella’s for ages. Essentially, the braise starts with chopped onions, celery and carrots sautéed in lots of butter. Add lots of garlic and lemon peel. Brown the floured osso buco by searing on a hot pan to seal in the juices. Throw away the oil and de-glaze with white wine and pour the white wine over the vegetables. Add bay leaves, parsley and thyme, some beef broth and chopped canned tomatoes. Add the osso buco to the pot and the liquid should go about 2/3 up the sides of the meat. Add salt to taste. Cover and stick the whole pot in the over at 350 degrees for up to two hours…

The result was very very good. Not as good as using the finest veal osso buco but very close indeed. My worry that all the fat would melt away and leave very tough meat was unfounded. The meat was tougher than a good veal but not by much. Also, if you take care to turn them over and let them osso3cook until they get really soft, you will end up with a delicious dish of osso buco. Because of the fat and marrow and the slow cooking, the sauce turns super creamy and is excellent with crusty bread. The key is not to rush this dish, take it slow and wait until the meat is tender and almost ready to fall off the bone! I was so thrilled with the results that I plan to buy more osso buco next week. And the total cost of this experiment? About PHP550 including all ingredients and cooking gas and it easily fed 4 adults. That is a per person cost of just PHP138 (USD2.50) – totally amazing for a Wagyu Osso Buco Milanese, if you ask me!!!



  1. mae says:

    That looks so delicious! I’m drooling over the photo. I’ve never tried Osso Buco Milanese but i think i should hunt down a recipe soon!

    Jun 12, 2006 | 3:12 am


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  3. Gigi says:

    This is so timely, MM! I came across a visually stunning Classic Italian recipe book at Booksale for just P50… a very good find. It had a similar recipe but finished with gremolata. I’m drooling to make it but I don’t have an oven. Can I use a crock pot or will a stove-top casserole work after I brown the floured osso buco? H.E.L.P.

    Jun 12, 2006 | 10:58 am

  4. Marketman says:

    Gigi, It’s best in an oven but I suspect a crock pot would work well. Just make sure you make the braising stuff and put at the base of the crock pot. Put the osso buco on top and make sure the liquid does NOT submerge the meat as you will be boiling instead. The gremolata is classic though I find it a bit too pungent when overdone. Let me know how the crock pot thingee works… again, at these prices for the meat, its worth the experiment! Mae, you have to try this…it is really good. Somehow, it’s totally Italian but very much liked by a Philippine palate. I eat the leftovers with rice the next day…yum!

    Jun 12, 2006 | 11:45 am

  5. mita says:

    You’re so right…any Pinoy will love this once they’ve tried it. Since I made this years ago in Manila using beef shanks, it’s become one of the family’s favorites. I recently tried serving it with polenta and find that great…but rice with the leftovers, as you’ve stated, is the best for this Pinoy.

    Jun 12, 2006 | 12:26 pm

  6. linda says:

    The images are creating havoc with my senses and has left me drooling over the keyboard,hahaha. Can’t wait to go to the butcher to get my osso bucco and make this delectable dish but,since it’s a public holiday today (Queen’s bday)I have to wait til’tomorrow,bugger! Hi MM, and thanks for sharing!

    Jun 12, 2006 | 1:47 pm

  7. millet says:

    i’ve always done my osso buco in the crockpot – same results, just more convenient because you don’t need to check if the liquid has evaporated. i set it on high for the first 30-45 minutes (after browning, of course), then put it on low and leave it for 6-8 hours. i am thinking of trying it on a dutch oven on the stovetop, over very low fire…i suspect the results will be similar.

    Jun 12, 2006 | 10:58 pm

  8. gonzo says:

    i love osso buco. and it’s one of the rare italian dishes where the meat is served at the same time as the starch (i.e. with risotto alla milanese). and Marcella Hazan’s classic is THE BEST Italian cookbook on earth. If you can have only one Italian cookery book on your shelf, this is the one. If you disagree, you’re wrong! heh heh

    Jun 13, 2006 | 6:58 am

  9. negrosdude says:

    good heavens, looks like food one must have before one exits from this world (hopefully, to the great beyond where such dish is nothing but regular, daily fare)!!

    Jun 13, 2006 | 1:43 pm

  10. sha says:

    MM had dinner at my favourite resto here in antibes and its 30€… it was worth it with la tour wine

    and finished it off wth a classic crepe suzette flambee of course!!!!!

    Jun 13, 2006 | 10:10 pm

  11. sha says:

    …imagine MM i met up a friend a chef
    and for hours we talked about osso bucco
    so there i could not wait for him to cook it for me
    so i went out to eat instead

    Jun 13, 2006 | 10:12 pm

  12. John says:

    This is off-topic but does anyone know what a kalitiran is? A family friend gave us a delicious beef dish a few months ago and she said she used kalitiran..

    Jun 14, 2006 | 11:49 am

  13. Marketman says:

    John, never heard of it. Could it have been salitre? or Salt Peter which is used to color and flavor the meat?

    Jun 14, 2006 | 1:37 pm

  14. peterb says:

    John, i dunno the english name of kalitiran. Kalitiran is a cut of beef. However, if you want to get it, it’s pretty available at any grocery (P300++/kilo) or wet market (P280++/kilo). I just had some the other day.

    Jun 14, 2006 | 2:55 pm

  15. Marketman says:

    Duh, I obviously learned something today…now I just have to find the translation to what cut of beef that is…

    Jun 14, 2006 | 4:02 pm

  16. lee says:

    kalitiran.. tendons?

    the osso buco looks absolutely heavenly.

    Jun 14, 2006 | 4:21 pm

  17. Bay_leaf says:

    yumm. haven’t made this dish in a long time but my husband loves it.

    Jun 14, 2006 | 6:54 pm

  18. Chris says:

    Litid is tendons I think, but kalitiran is a cut of meat with a lot of the gelatinous stuff marbled in it. It’s readily available in the meat section of most groceries. It may be cubed shin meat, same part where osso buco comes from but without the bone and is cut differently.

    Jun 15, 2006 | 1:13 am

  19. peterb says:

    I was in the grocery yesterday, i should’ve asked the translation of kalitiran. In Tsinoy.com, i read that kalitiran is flank.

    Jun 15, 2006 | 8:08 am

  20. Gigi says:

    I am making Osso this Saturday! Gotta hit Salcedo market early! See ya, MM! Thanks for the tip, Millet!

    Jun 15, 2006 | 1:03 pm

  21. peterb says:

    I arrived at Salcedo Market around 2:30 and was lucky enough to get the last wagyu osso buco. Got to start cooking late at around 6pm. We had dinner around 9pm. Thanks for the tip on the wagyu and osso buco milanese!

    Jun 17, 2006 | 10:15 pm


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