Osso Buco alla Milanese
Braised veal shanks slow-cooked in white wine and broth until the meat falls off the bone, served with bright gremolata and saffron risotto. Plan ahead: the braise takes about 2 hours.
Ingredients
- 4 pieces veal shanks (about 1.5 inches thick)
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 1/2 cup all-purpose flour
- 4 tbsp extra-virgin olive oil
- 1 yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup dry white wine
- 2 cups low-sodium chicken broth
- 1 cup crushed tomatoes
- 2 bay leaves
- 4 sprigs fresh thyme sprigs
- 1 lemon, zested
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 clove garlic clove (for gremolata), minced
Instructions
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1
Preheat oven to 325°F (165°C). Pat 4 pieces veal shanks (about 1.5 inches thick) dry with paper towels and season generously on all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Dredge in 1/2 cup all-purpose flour, shaking off excess.
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2
Heat 4 tbsp extra-virgin olive oil in a large Dutch oven over medium-high heat. Sear the shanks in batches for 3-4 minutes per side until deeply browned. Transfer to a plate.
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3
Reduce heat to medium. Add 1 finely diced yellow onion, 2 finely diced carrots, and 2 finely diced celery stalks to the pot. Cook, stirring, for 8 minutes until softened. Add 4 cloves minced garlic cloves and 2 tbsp tomato paste and cook 2 minutes more.
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4
Pour in 1 cup dry white wine and scrape up any browned bits from the bottom. Simmer until the wine reduces by half, about 3 minutes.
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5
Add 2 cups low-sodium chicken broth and 1 cup crushed tomatoes. Return the shanks to the pot, nestling them upright so the marrow stays in the bone. Tuck in 2 bay leaves and 4 sprigs fresh thyme sprigs.
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6
Bring to a simmer, cover with a lid, and transfer to the oven. Braise for 1 hour 45 minutes to 2 hours, until the meat is very tender and pulls away from the bone. Check the internal temperature — it should reach at least 160°F (71°C) and the meat should be fork-tender.
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7
While the braise finishes, make the gremolata: combine 1/4 cup finely chopped fresh flat-leaf parsley, zested lemon, and 1 clove minced garlic clove (for gremolata) in a small bowl.
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8
Remove bay leaves and thyme from the pot. Taste braising liquid and adjust seasoning. Serve each shank over saffron risotto or polenta, spooning sauce over the top and finishing with gremolata.