Rabbit Osso Buco

Experience rabbit at its finest with this classic Italian recipe. The key is traditional braising, which ensures tender meat falling off the bone with rich marrow every time you make it.

Milanese technique adapted for small game

Italian Refinement This adaptation of the classic Milanese dish uses rabbit legs instead of veal shanks, creating an elegant preparation that showcases the meat's texture and flavor.

Ingredients (Serves 6)

• 6 rabbit hind legs, frenched
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 2 onions, diced fine
• 3 carrots, diced fine
• 3 celery stalks, diced fine
• 4 cloves garlic, minced
• 1 cup dry white wine
• 2 cups chicken stock
• 1 can diced tomatoes
• 2 bay leaves
• 2 sprigs fresh thyme

Gremolata:

• Zest of 2 lemons
• 4 cloves garlic, minced
• 1/2 cup fresh parsley, chopped

Classic Milanese Method

1. Preparation: Dredge the rabbit legs in well-seasoned flour, shaking off any excess for a light, even coating.

2. Foundation Building: Brown the legs in olive oil until golden, about 3-4 minutes per side. Remove and sauté your soffritto vegetables until softened and fragrant, about 5-7 minutes.

3. Braising Process: Deglaze with wine, then add stock and tomatoes. Return the rabbit, add herbs, and braise at 325°F until tender.

4. Gremolata Finish: Just before serving, mix together fresh lemon zest, minced garlic, and parsley. Sprinkle this bright topping over the rich braised meat.