Osso Buco

Osso Buco alla Milanese is Lombardy's classic braise of veal shanks, slow-cooked until the meat falls from the bone and the marrow inside turns silky and rich. Finished with a bright gremolata of lemon zest, garlic, and parsley, it cuts through the deep, savory braise and is traditionally served over saffron risotto.

By YumYum Editorial · Italian

Prep: 25 min · Cook: 2 min · Total: 27 min · Serves 4

Ingredients

• 4 veal shanks (osso buco cut), about 1.5 inches thick
• 1/2 cup all-purpose flour, for dredging
• 4 tablespoons olive oil
• 2 tablespoons butter
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 small onion, finely diced
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 1/2 cups beef or veal stock
• 1 (14 oz) can crushed tomatoes
• 2 bay leaves
• 1 sprig fresh thyme
• to taste Zest of 1 lemon
• 2 tablespoons chopped fresh parsley
• 1 small clove garlic, minced (for gremolata)

Instructions

1. Tie a piece of kitchen twine around each shank to hold the meat to the bone, season with salt and pepper, then dredge in flour, shaking off the excess.
2. Heat the olive oil and butter in a heavy Dutch oven over medium-high heat and sear the shanks on both sides until deeply browned, about 4 minutes per side, then remove and set aside.
3. Add the carrot, celery, and onion to the same pot and cook until softened, about 6 minutes, then stir in the garlic for 1 minute.
4. Pour in the white wine, scraping up the browned bits, and simmer for 3 minutes to reduce slightly.
5. Return the shanks to the pot, add the stock, crushed tomatoes, bay leaves, and thyme, and bring to a gentle simmer.
6. Cover and braise on low heat (or in a 325°F/165°C oven) for 2 to 2.5 hours, until the meat is fork-tender and nearly falling off the bone.
7. While the shanks finish, combine the lemon zest, minced garlic, and parsley for the gremolata.
8. Remove the twine, plate the shanks with the braising vegetables and sauce, and finish each with a spoonful of gremolata just before serving.