Classic Osso Buco Milanese (Printable Version)

Slow-braised tender veal shanks in rich tomato sauce with zesty gremolata, perfect for an elegant meal.

# What You Need:

→ Veal and Seasoning

01 - 4 veal shanks (about 12 oz each), cross-cut, bone-in
02 - Salt and freshly ground black pepper, to taste
03 - 1/3 cup all-purpose flour (gluten-free flour if needed), for dredging

→ Vegetables

04 - 2 tbsp olive oil
05 - 2 tbsp unsalted butter
06 - 1 large onion, finely chopped
07 - 2 carrots, diced
08 - 2 celery stalks, diced
09 - 4 garlic cloves, minced

→ Braising Liquid

10 - 1 cup dry white wine
11 - 1 can (14 oz) diced tomatoes with juice
12 - 1 1/2 cups beef or veal stock
13 - 2 tbsp tomato paste
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - Zest of 1 lemon (reserve half for gremolata)

→ Gremolata

17 - 2 tbsp fresh flat-leaf parsley, finely chopped
18 - 1 garlic clove, minced
19 - Reserved lemon zest

# How to Make It:

01 - Pat veal shanks dry and season generously with salt and black pepper. Lightly dredge in flour, shaking off excess.
02 - Heat olive oil and butter in a large Dutch oven over medium-high heat. Brown veal shanks on all sides, about 3 to 4 minutes per side. Transfer to a plate.
03 - In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, approximately 6 minutes.
04 - Stir in tomato paste and cook for 1 minute. Deglaze with white wine, scraping up browned bits from the bottom of the pot.
05 - Add diced tomatoes with juice, stock, bay leaves, thyme, and half the lemon zest. Stir to combine.
06 - Place veal shanks back into the pot in a single layer, spoon sauce over them, and bring to a simmer.
07 - Cover and braise in a preheated oven at 325°F for 2 hours, or until the veal is fork-tender.
08 - Combine parsley, minced garlic, and the reserved lemon zest to make gremolata.
09 - Remove veal shanks to a platter. Skim excess fat from sauce if desired; simmer to thicken if necessary. Spoon sauce over shanks and garnish with gremolata before serving.

# Expert Advice:

01 -
  • The veal becomes so tender it falls from the bone, making you feel like a true Italian cook even if it's your first try.
  • Gremolata cuts through the richness with bright acidity, transforming the entire dish from heavy to balanced and elegant.
  • It's a one-pot braise that does most of the work in the oven while you attend to other things.
02 -
  • Never skip the browning step; this is where the depth of flavor is locked in, and rushing creates a dull, pale braise no matter what else you do.
  • If your veal isn't falling apart after 2 hours, it either needed longer or your oven runs cold; check tenderness with a fork and don't be shy about giving it another 15 minutes if necessary.
  • The gremolata must go on right before serving, never stirred into the hot sauce, or it loses its bright acidity and becomes just another ingredient in the pot.
03 -
  • Save the braising liquid left over in your pot; it makes an extraordinary base for soup or can be frozen and used in future braises.
  • Brown the veal in batches rather than crowding the pan—crowding steams instead of browns, and you'll lose that golden crust that makes all the difference.
  • A Dutch oven conducts heat evenly, but any heavy ovenproof pot with a tight-fitting lid works just as well.
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