Osso Buco alla Milanese
Instructions
- 1
Pat the veal shanks dry and season both sides generously with salt and pepper. Tie each shank around its circumference with kitchen twine to keep the meat attached to the bone during cooking.
- 2
Dredge the veal shanks in flour, shaking off excess. Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 3
Brown the veal shanks on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding. Transfer the browned shanks to a plate.
- 4
Reduce heat to medium and add diced onion, carrot, and celery to the pot. Cook for 5-6 minutes until softened. Add minced garlic and cook for another minute.
- 5
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to cook off some alcohol.
- 6
Add crushed tomatoes, beef broth, bay leaves, and thyme. Stir to combine and bring to a simmer.
- 7
Return the veal shanks to the pot, nestling them in the liquid. The liquid should come about 3/4 up the sides of the meat. Add more broth if needed.
- 8
Cover the pot and transfer to a preheated 325°F (165°C) oven. Braise for 1.5 to 2 hours, turning the shanks once halfway through, until the meat is fork-tender.
- 9
Meanwhile, prepare the gremolata by combining lemon zest and chopped parsley in a small bowl.
- 10
Remove the pot from the oven. Transfer the veal shanks to a serving platter and cover to keep warm.
- 11
If desired, reduce the braising liquid on the stovetop over high heat for 5-10 minutes to concentrate the flavors.
- 12
Remove the twine from the shanks, spoon the sauce over them, and sprinkle with gremolata before serving.
Chef's Note
"This traditional Milanese treasure transforms humble veal shanks into fork-tender perfection through slow braising. Don't be intimidated by the technique—the rich, aromatic sauce practically makes itself while you relax, and serving it over creamy risotto or polenta creates an unforgettable meal."
