Entree: Italy – Lombardy – Osso Buco alla Milanese (Braised veal shanks with gremolata)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 4 veal shanks, approx. 12 oz (340 g) each
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper, plus more to taste
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, finely chopped
- 1 medium carrot, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) beef or veal stock
- 2 tbsp (30 g) tomato paste
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 1 sprig fresh thyme
- 1 tbsp (15 ml) lemon juice (optional)
- For gremolata: 1/2 cup (15 g) flat-leaf parsley, finely chopped
- For gremolata: 1 tbsp (6 g) lemon zest, finely grated
- For gremolata: 1 garlic clove, minced

Instructions

1. Pat veal shanks dry, season with 1 tsp salt and 1/2 tsp pepper, dredge in flour and shake off excess; heat olive oil and butter in a large heavy-bottomed ovenproof pot over medium-high heat and brown shanks on all sides until deep golden (about 8–10 minutes total), transfer to a plate, then reduce heat and add onion, carrot, celery and a pinch of salt, sauté until softened (6–8 minutes); add garlic and tomato paste, cook 1 minute, deglaze with white wine scraping up browned bits, reduce wine by half.
2. Return shanks to pot, add stock to come two-thirds up the shanks, add bay leaf and thyme, bring to a simmer, cover and transfer to a 325°F (160°C) oven and braise until meat is fork-tender (1.5–2 hours); meanwhile mix parsley, lemon zest and minced garlic for gremolata; when shanks are done, skim fat, adjust seasoning with salt and pepper and a little lemon juice if desired, spoon sauce over shanks and finish with gremolata at service.