Ossobuco à la Milanese with Gremolata

— The Method

How it comes together.

1. Step 01

   Pat the veal shanks dry and season them with salt and pepper. Dredge lightly in flour, shaking off excess. Heat olive oil and butter in a heavy Dutch oven over medium-high heat. Working in batches, brown the shanks on all sides until deeply caramelized, about 3 minutes per side. Transfer to a plate.

2. Step 02

   In the same pot, sauté the onion, carrot, and celery over medium heat until softened, about 8 minutes. Add the garlic and cook for a minute. Deglaze with white wine, scraping up the browned bits, and let reduce by half. Add the stock, crushed tomatoes, bay leaf, and thyme.

3. Step 03

   Return the veal shanks to the pot, nestling them into the liquid. Bring to a simmer, then cover and transfer to a 325°F oven. Braise for 1.5 to 2 hours, until the meat is completely tender and beginning to fall from the bone. Turn the shanks halfway through.

4. Step 04

   While the ossobuco braises, make the gremolata by mixing lemon zest, parsley, and minced garlic. Just before serving, stir this into the braising liquid. The bright, herbaceous gremolata cuts through the richness beautifully.

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5. Step 05

   Serve each shank with a generous spoonful of the braising liquid and vegetables. The traditional pairing is Risotto alla Milanese, which complements the richness perfectly.