Osso Buco Milanese Classic (Printable)

Tender veal shanks slowly braised in a rich tomato and vegetable sauce with fresh gremolata.

# What You Need:

→ Veal and Seasoning

01 - 4 veal shanks (approximately 12 oz each, bone-in, cross-cut)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 1/3 cup (40 g) all-purpose flour or gluten-free flour for dredging

→ Vegetables

05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 1 large onion, finely chopped
08 - 2 carrots, diced
09 - 2 celery stalks, diced
10 - 4 garlic cloves, minced

→ Braising Liquid

11 - 1 cup (8 fl oz) dry white wine
12 - 1 can (14 oz) diced tomatoes with juice
13 - 1 1/2 cups (12 fl oz) beef or veal stock
14 - 2 tbsp tomato paste
15 - 2 bay leaves
16 - 1 tsp dried thyme
17 - Zest of 1 lemon (reserve half for gremolata)

→ Gremolata

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

# How-To Steps:

01 - Pat veal shanks dry and season generously with salt and freshly ground black pepper. Lightly dredge in flour, shaking off any excess.
02 - Heat olive oil and unsalted butter in a large Dutch oven over medium-high heat. Brown veal shanks on all sides, about 3 to 4 minutes per side, then transfer to a plate.
03 - In the same pot, add finely chopped onion, diced carrots, diced celery, and minced garlic. Sauté until softened, approximately 6 minutes.
04 - Stir in tomato paste and cook for 1 minute. Deglaze the pot with dry white wine, scraping up browned bits from the bottom.
05 - Add diced tomatoes with juice, beef or veal stock, bay leaves, dried thyme, and half of the lemon zest. Stir to combine thoroughly.
06 - Return the veal shanks to the pot, arranging them in a single layer and spooning sauce over each piece. Bring to a gentle simmer.
07 - Cover the Dutch oven and braise in a preheated oven at 325°F (160°C) for 2 hours, or until the meat is fork-tender.
08 - While veal cooks, combine fresh parsley, minced garlic, and the reserved lemon zest to make the gremolata.
09 - Remove veal shanks from the pot onto a serving platter. Skim fat from the sauce as needed and simmer to thicken if desired. Spoon the sauce over shanks and garnish with gremolata before serving.

# Expert Suggestions:

01 -
  • The veal becomes impossibly tender, practically melting off the bone in a way that feels luxurious without pretension.
  • That bright gremolata at the end cuts through the richness like sunshine breaking through clouds, waking up every bite.
  • It's elegant enough for company but honest enough to eat alone on a Wednesday night without apology.
02 -
  • Don't skip the browning step; that golden crust is where the deepest flavor lives, and rushing it means missing something essential.
  • The marrow in the shank bones is a gift—it seeps into the sauce as it braises, creating a richness that stock alone can never quite match.
  • A pot that's too hot will boil the meat and make it tough; aim for a gentle, barely bubbling simmer the whole time.
03 -
  • Bring all your ingredients to room temperature before you start; cold meat and vegetables take longer to brown and cook through.
  • The real secret is in that gremolata—don't skimp on it or make it ahead, because its brightness is what prevents this rich dish from feeling heavy.
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