Dinner · 150 min · italian

Osso Buco alla Milanese

This is the kind of Italian dinner you’ll make on repeat — veal shanks and all-purpose flour, 150 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 4 Veal shanks
• 1/2 cup All-purpose flour
• 3 tbsp Butter
• 2 tbsp Olive oil
• 1 Yellow onion
• 1 Carrot
• 1 Celery stalk
• 1 cup Dry white wine
• 2 cups Beef broth
• 1 cup Crushed tomatoes
• 1 Bay leaf
• 1 tbsp Lemon zest
• 2 cloves Garlic
• 1/4 cup Fresh parsley

Steps

1. Pat the shanks very dry and season with salt and pepper. Dredge lightly in flour and shake off the excess — a thin coat browns better than a thick one.
2. Sear the shanks in butter and oil over medium-high heat, about 4 minutes per side, until deeply golden. Do this in batches so they brown instead of steam, then set aside.
3. In the same pot, soften the diced onion, carrot, and celery 8 minutes. Pour in the wine and scrape up every browned bit — that fond is the soul of the braise.
4. Return the shanks, add broth, tomatoes, and the bay leaf. The liquid should come two-thirds up the meat. Cover and braise at a gentle simmer 90 minutes, turning once, until the meat yields to a spoon.
5. Mash the lemon zest, minced garlic, and parsley into a gremolata. The fresh citrus-herb hit is the classic counterweight to the rich braise.
6. Uncover and simmer 10 minutes to thicken the sauce. Serve each shank with a spoonful of braising sauce and a snowfall of gremolata, traditionally over saffron risotto.

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