Italian
Ossobuco in Bianco
White-braised ossobuco with wine, aromatics, and slow-cooked veal, finished tender and glossy with delicate richness rather than tomato weight.
4 servings · 25 minutes prep · 160 minutes cook
Ingredients
Main
- 4 veal shanks, 1 1/2 inches thick
- 2 teaspoons fine sea salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons avocado oil
- 3 tablespoons unsalted butter
- 1 onion, minced
- 1 carrot, minced
- 1 celery rib, minced
- 1 cup dry white wine
- 2 cups veal or chicken stock
- 1 bay leaf
- 2 lemon zest strips
- 1 garlic clove, minced
- 2 tablespoons parsley, minced
Directions
Method
- Heat the oven to 325F. Tie the veal shanks 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 1 tablespoon of the unsalted butter in a Dutch oven, then transfer to a plate.
- Add the remaining unsalted butter, yellow onion, carrot, and celery ribs to the pot and cook until soft but not browned, about 8 minutes. Add the dry white wine and reduce by half.
- Add the chicken stock, bay leaf, one strip of the lemon zest, and the browned shanks. 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. Strain or spoon the sauce around the aromatics as desired, then reduce it to a light glaze.
- Mince the remaining lemon zest with the garlic and parsley. Spoon the pale sauce over the shanks and finish with the gremolata.
