Osso Buco alla Milanese

Braised veal shanks become impossibly tender in this iconic Milanese dish, their marrow enriching a savory wine and tomato sauce with deep, luxurious flavor. The gremolata garnish of lemon zest, garlic, and parsley adds a bright, aromatic finish that perfectly balances the richness. Perfect for special dinners or when you want to impress with restaurant-quality comfort food.

Ingredients

4 veal shanks (osso buco cut, 1.5 inches/4 cm thick)

1/2 cup all-purpose flour (60 grams)

Salt to taste

Freshly ground black pepper to taste

3 tablespoons olive oil (45 milliliters)

2 tablespoons butter (30 grams)

1 medium onion, finely diced (150 grams)

1 medium carrot, finely diced (100 grams)

1 celery stalk, finely diced (75 grams)

1 cup dry white wine (240 milliliters)

2 cups beef broth (480 milliliters)

1 can crushed tomatoes, 14 ounces (400 grams)

2 bay leaves

2 fresh thyme sprigs

2 cups veal or beef stock (480 milliliters)

1/4 cup fresh flat-leaf parsley, finely chopped (15 grams)

2 lemons, zest only (about 2 tablespoons/12 grams)

4 garlic cloves, minced (20 grams)

Instructions

Pat the veal shanks dry with paper towels and season generously on both sides with salt and pepper. Dredge lightly in flour, shaking off excess. This prevents sticking and helps develop a crust.

Heat the olive oil and butter together in a large, heavy-bottomed Dutch oven or braising pan over medium-high heat until foaming. The pan should be just large enough to hold the shanks in a single layer.

When the fat is hot (around 350 degrees Fahrenheit/175 Celsius), carefully place the veal shanks in the pan and brown for 4-5 minutes per side, until deeply golden and caramelized. Do not move them excessively. Transfer to a plate.

Reduce heat to medium, add the diced onion, carrot, and celery to the same pan (this is your soffritto base) and cook for 8-10 minutes, stirring occasionally, until softened and beginning to caramelize. The vegetables should release their sweetness.

Increase heat to medium-high, pour in the white wine, and deglaze the pan by scraping up all browned bits with a wooden spoon. Let the wine reduce by half, about 3-4 minutes. This concentrates flavor and cooks off the alcohol.

Return the veal shanks to the pan along with any accumulated juices. Add the crushed tomatoes, beef broth, bay leaves, and thyme sprigs. The liquid should come halfway up the sides of the shanks.

Bring to a simmer, then cover the Dutch oven and transfer to a preheated 325-degree Fahrenheit (165 Celsius) oven. Braise for 1.5 to 2 hours, turning the shanks halfway through cooking, until the meat is extremely tender and pulls easily from the bone with a fork.

Meanwhile, prepare the gremolata by combining the chopped parsley, lemon zest, and minced garlic in a small bowl. Set aside until serving.

Remove the braising pan from the oven and transfer the veal shanks to a warm serving platter. Discard the bay leaves and thyme sprigs. Skim any excess fat from the braising liquid's surface and strain through a fine sieve into a saucepan.

Simmer the strained braising liquid over medium-high heat for 5-10 minutes to reduce and concentrate the sauce until it reaches a light, glossy consistency that coats the back of a spoon. Season with additional salt and pepper to taste. Pour the sauce over the shanks and garnish each one generously with gremolata. Serve immediately.