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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 15 min

Total 2 hrs 30 min

Ingredients

4 veal shanks, about 3 lb total (1.4 kg total), about 1 1 / 2 inches thick each
Salt and freshly ground black pepper, to taste
1 / 4 cup (30 g) all-purpose flour, for dredging
3 tbsp (45 ml) olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1 cup (240 ml) dry white wine
1 cup (240 ml) beef or veal stock
1 can (14.5 oz / 410 g) diced tomatoes, with juice
1 bay leaf
2 tbsp (30 g) tomato paste
Grated zest of 1 lemon (for Gremolata)
2 tbsp (8 g) fresh parsley, chopped (for Gremolata)
1 clove garlic, minced (for Gremolata)

Instructions

1. Preheat your oven to 325°F (165°C). Season the veal shanks with salt and pepper, then dredge them in flour, shaking off the excess.
2. In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Sear the veal shanks on all sides until browned, about 10 minutes in total, then remove and set aside.
3. In the same pot, add the onion, carrot, and celery. Cook for about 5 minutes or until the vegetables are softened. Add the minced garlic and cook for 1 more minute.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Add the stock, diced tomatoes with juice, bay leaf, and tomato paste, stirring to combine.
5. Return the veal shanks to the pot, ensuring they are submerged in the liquid. Bring to a simmer. Cover the pot, transfer it to the oven, and braise for 2 to 2.5 hours until the meat is tender and falling off the bone.
6. For the Gremolata, mix together the lemon zest, parsley, and minced garlic in a small bowl. 
7. Serve the Osso Buco hot, garnished with the Gremolata, alongside risotto or polenta for a complete traditional meal.