Osso Buco Milanese Braised (Printable Version)

Slow-braised veal shanks in tomato and vegetable sauce with lemon gremolata for a rich, classic Milanese flavor.

# What You'll Need:

→ Veal and Seasoning

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

→ Vegetables

05 - 2 tablespoons olive oil
06 - 2 tablespoons 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 dry white wine
12 - 1 can (14 oz) diced tomatoes with juice
13 - 1 1/2 cups beef or veal stock
14 - 2 tablespoons tomato paste
15 - 2 bay leaves
16 - 1 teaspoon dried thyme
17 - Zest of 1 lemon (reserve for gremolata)

→ Gremolata

18 - 2 tablespoons fresh flat-leaf parsley, finely chopped
19 - 1 garlic clove, minced
20 - Zest of 1 lemon (from braising liquid)

# Directions:

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

# Additional Tips::

01 -
  • The meat becomes so tender it falls from the bone with just a gentle nudge, making you feel like a real cook.
  • Your kitchen fills with an aroma that makes everyone stop what they're doing and ask what's for dinner.
  • It looks fancy enough for guests but tastes like the most comforting hug on a plate.
02 -
  • Don't skip browning the meat properly—that crust is where flavor lives, and rushing it means a duller dish.
  • The shanks must stay submerged or at least half-covered in sauce; they braise better when surrounded by liquid, and the meat stays moist.
  • Gremolata must go on just before serving, or it loses its bright, fresh punch and becomes just another garnish.
03 -
  • Use a heavy Dutch oven with a tight-fitting lid so heat stays even and nothing dries out—it's an investment that pays back every time you cook.
  • Let the braise come to a gentle simmer, not a rolling boil; violent heat makes meat tough and tough meat ruins everything.
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