Entree: Italy – Lombardy – Ossobuco alla Milanese (Braised veal shanks (Milanese style) with gremolata)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Additional 1 hr 30 min

Total 2 hrs 10 min

Ingredients

- 4 veal shanks, approx. 12 oz (340 g) each
- Salt and black pepper to taste
- 1/2 cup (60 g) all-purpose flour for dredging
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 1 carrot, finely chopped (about 1/2 cup / 65 g)
- 1 celery stalk, finely chopped (about 1/3 cup / 50 g)
- 2 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) veal or beef stock
- 1 sprig fresh rosemary or 1 tsp (1 g) dried rosemary
- 1 bay leaf
- 2 tbsp (8 g) fresh parsley, finely chopped (for gremolata)
- 1 clove garlic, minced (for gremolata)
- Zest of 1 lemon (about 1 tbsp / 6 g) (for gremolata)

Instructions

1. Season veal shanks with salt and pepper and dredge in flour, shaking off excess; heat olive oil and butter in a wide heavy pot over medium-high heat and brown shanks on all sides in batches, remove and set aside; reduce heat and sauté onion, carrot, and celery until softened, add garlic and tomato paste and cook 1–2 minutes, deglaze with white wine and reduce by half while scraping up fond.
2. Return shanks to the pot, add stock, rosemary, and bay leaf so liquid comes halfway up the shanks, bring to a simmer, cover and braise in the oven at 325°F (160°C) or on the stovetop over low heat for 1.5–2 hours until meat is tender and falling from the bone; mix parsley, minced garlic, and lemon zest to make gremolata and sprinkle over ossobuco just before serving with risotto alla Milanese or polenta.