Name: Osso Buco alla Milanese | Braised Veal Shanks with Gremolata Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4 servings
Ingredients: 4 each veal shanks, about 1 1/2 inches thick; 1/3 cup all-purpose flour, for dredging; 3 tbsp unsalted butter; 2 tbsp extra-virgin olive oil; 1 each yellow onion, finely diced; 1 each carrot, finely diced; 1 each celery stalk, finely diced; 4 each garlic cloves, smashed; 1 cup dry white wine; 1 cup crushed tomatoes; 2 cup light veal or chicken stock; 2 each bay leaves; 1 1/2 tsp kosher salt; 1 tsp black pepper; 1/4 cup flat-leaf parsley, finely chopped; 1 tbsp lemon zest; 1 each garlic clove, microplaned

— The Method

How it comes together.

Step 01
Pat the veal shanks dry, tie each with kitchen twine, and season with salt and pepper. Dredge lightly in flour and shake off the excess.
Step 02
In a heavy braiser, heat butter and olive oil over medium-high heat. Sear the shanks on both sides until golden, about 4 minutes per side, then transfer to a plate.
Step 03
Lower heat to medium and add onion, carrot, celery, and garlic. Sweat for 8 to 10 minutes until soft and sweet without browning too hard.
Step 04
Deglaze with white wine and reduce by half. Stir in tomatoes, stock, and bay leaves, then return the veal shanks to the pot.
Step 05
Cover and braise gently for 2 to 2 1/2 hours, turning once halfway through, until the meat is tender and the marrow is soft and glossy.
Step 06
While it finishes, combine parsley, lemon zest, and garlic for gremolata. Remove twine from the shanks and adjust the braising liquid with salt as needed.
Step 07
Serve the shanks with plenty of sauce and a spoonful of gremolata on top. I like it with saffron risotto or creamy polenta.