Italian
Osso Buco alla Milanese
Milanese veal shanks braised until spoon-tender, with marrow-rich depth, saffron-leaning warmth, and bright gremolata cutting through the sauce.
4 servings · 25 minutes prep · 165 minutes cook
Ingredients
Main
- 4 veal shanks, 1 1/2 inches thick, about 12 ounces each
- 2 teaspoons fine sea salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons avocado oil
- 2 tablespoons unsalted butter
- 1 onion, minced
- 1 carrot, minced
- 1 celery rib, minced
- 1 cup dry white wine
- 1 1/2 cups veal or chicken stock
- 1 cup crushed peeled tomatoes
- 2 thyme sprigs
- 1 bay leaf
- 1 lemon zest strip
- 1 garlic clove, minced
- 2 tablespoons parsley, minced
Directions
Method
- Heat the oven to 325F. Tie the veal shanks around the middle with kitchen twine, then season with the fine sea salt and black pepper.
- Dust the shanks lightly with the all-purpose flour, shaking off excess. Brown them in the avocado oil and unsalted butter in a Dutch oven, then transfer to a plate.
- Add the yellow onion, carrot, and celery ribs to the pot and cook until softened, about 8 minutes. Add the dry white wine and simmer until reduced by half.
- Stir in the chicken stock, peeled tomatoes, thyme sprigs, and bay leaf. Return the shanks to the pot in a single layer, cover, and braise in the oven until fork-tender and about {{temperature:195°F}}, 2-2 1/2 hours.
- Transfer the shanks to a warm plate and rest for 15 minutes. Skim excess fat from the sauce and simmer it if needed until glossy and spoonable.
- Mince the lemon zest, garlic, and parsley together into a gremolata. Spoon sauce over the shanks and sprinkle with gremolata just before serving.
