Osso Buco Milanese Braised (Printable)

Tender veal shanks slowly braised with vegetables, tomato sauce, finished with zesty gremolata.

# Ingredient List:

→ Veal and Seasoning

01 - 4 veal shanks (about 12.3 oz each, cross-cut, bone-in)
02 - Salt and freshly ground black pepper, to taste
03 - 1/3 cup all-purpose flour (gluten-free flour optional), for dredging

→ Vegetables

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter
06 - 1 large onion, finely chopped
07 - 2 carrots, diced
08 - 2 celery stalks, diced
09 - 4 garlic cloves, minced

→ Braising Liquid

10 - 1 cup dry white wine
11 - 1 can (14 oz) diced tomatoes with juice
12 - 1 1/2 cups beef or veal stock
13 - 2 tablespoons tomato paste
14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - Zest of 1 lemon (reserve half for gremolata)

→ Gremolata

17 - 2 tablespoons fresh flat-leaf parsley, finely chopped
18 - 1 garlic clove, minced
19 - Reserved zest of 1 lemon

# Directions:

01 - Pat veal shanks dry with paper towels. Season generously with salt and pepper. Dredge lightly in flour, shaking off the excess.
02 - Heat olive oil and butter in a large Dutch oven over medium-high heat. Brown the veal shanks on all sides, about 3 to 4 minutes per side. Transfer shanks to a plate.
03 - In the same pot, add onion, carrots, celery, and garlic. Cook until vegetables soften and become aromatic, approximately 6 minutes.
04 - Stir in tomato paste and cook for 1 minute. Pour in white wine to deglaze the pot, scraping up browned bits from the bottom.
05 - Add diced tomatoes with juices, beef or veal stock, bay leaves, thyme, and half of the lemon zest. Stir to combine evenly.
06 - Nestle veal shanks into the pot in a single layer. Spoon sauce over the meat and bring to a gentle simmer.
07 - Cover the pot and transfer to a preheated oven at 325°F. Braise for 2 hours or until the veal is tender and easily pierced with a fork.
08 - While braising, mix chopped parsley, minced garlic, and the reserved lemon zest to create the gremolata garnish.
09 - Remove veal shanks from the pot onto a serving platter. Skim excess fat from the sauce if needed and simmer to desired thickness. Spoon sauce over shanks and sprinkle with gremolata before serving.

# Expert Tips:

01 -
  • The veal becomes so tender it practically dissolves against your tongue, with a sauce that tastes like it's been simmering for days even though it's just two hours.
  • Gremolata cuts through the richness with a bright, citrusy snap that feels like opening a window in a warm room.
  • This is an impressive dinner that actually gets easier the moment you close the oven door.
02 -
  • Don't skip browning the veal thoroughly; those golden, crusty surfaces are where the flavor lives.
  • The oven temperature matters more than the exact time—you're looking for meat so tender it yields to the gentlest pressure, not meat that's falling into shreds.
03 -
  • Let the veal reach room temperature before cooking so it browns evenly rather than stewing on the outside while the inside stays cold.
  • If your sauce seems too thin at the end, remove the veal to a warm plate and simmer the braising liquid uncovered for 10 to 15 minutes until it coats the back of a spoon.
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