Entrée: Italy – Ossobuco alla Milanese (Milanese-Style Braised Veal Shanks)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

4 veal shanks, about 3 lb total (1.36 kg total), about 2 inches thick each
Salt and freshly ground black pepper to taste
1 / 2 cup (60 g) all-purpose flour for dredging
4 tbsp (60 ml) olive oil
2 tbsp (28 g) unsalted butter
1 onion, finely chopped
1 carrot, diced
1 celery stalk, diced
2 cloves garlic, minced
1 cup (240 ml) dry white wine
1 cup (240 ml) chicken or beef broth
1 can (14 oz / 400 g) crushed tomatoes
2 tsp fresh thyme leaves
1 bay leaf
1 tsp lemon zest
2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Preheat the oven to 350°F (175°C). Season the veal shanks with salt and pepper, then dredge them lightly in flour, shaking off the excess.
2. In a large ovenproof pot or Dutch oven, heat olive oil and butter over medium-high heat. Sear the veal shanks on all sides until golden brown. Remove shanks from the pot and set aside.
3. Reduce heat to medium and add onion, carrot, and celery to the pot. Cook for about 5 minutes until softened. Add garlic and cook for an additional minute.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, then add the broth, crushed tomatoes, thyme, and bay leaf. Stir to combine.
5. Return the veal shanks to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then cover and transfer the pot to the preheated oven. Cook for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
6. To serve, remove the bay leaf and arrange the ossobuco on plates. Top with lemon zest and parsley for a fresh finish. Serve with risotto or polenta.