Osso Buco Milanese Classic (Printable)

Tender veal shanks slow-cooked in a rich tomato and vegetable sauce, topped with fresh gremolata.

# What You’ll Need:

→ Veal and Seasoning

01 - 4 veal shanks (about 12 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 if needed), for dredging

→ Vegetables

04 - 2 tbsp olive oil
05 - 2 tbsp 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 tbsp tomato paste
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - Zest of 1 lemon (reserve half for gremolata)

→ Gremolata

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

# How-To Steps:

01 - Pat veal shanks dry; season generously with salt and freshly ground black pepper. Lightly dredge in all-purpose flour, shaking off excess.
02 - Heat olive oil and unsalted butter in a large Dutch oven over medium-high heat. Brown veal shanks on all sides, about 3 to 4 minutes per side. Transfer to a plate.
03 - In the same pot, add chopped onion, diced carrots, celery, and minced garlic. Sauté until softened, approximately 6 minutes.
04 - Stir in tomato paste and cook for 1 minute. Deglaze the pot with dry white wine, scraping up the 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, arranging them in a single layer and spooning sauce over each. Bring to a simmer.
07 - Cover and place the pot in a preheated oven at 325°F. Braise for 2 hours or until the veal is tender and easily pierced with a fork.
08 - While veal cooks, combine fresh parsley, minced garlic, and reserved lemon zest to make gremolata.
09 - Remove veal shanks to a serving platter. Skim fat from sauce if desired; reduce sauce on stovetop to thicken if necessary. Spoon sauce over shanks and sprinkle gremolata on top before serving.

# Expert Hints:

01 -
  • The meat becomes so tender it practically melts off the bone without any fussing or special skills.
  • It's elegant enough to serve at dinner parties but straightforward enough to make on an ordinary Tuesday.
  • The gremolata adds a bright punch at the end that makes people actually pause mid-bite and ask what you did.
02 -
  • Don't rush the browning step, even if it feels tedious; that golden color is where half the flavor comes from.
  • The sauce will look thin after braising, but that's actually correct—it coats the meat rather than drowns it, and you can always simmer it down if you want it thicker.
  • The gremolata must go on just before serving; add it too early and it loses its bright, fresh quality.
03 -
  • Buy veal shanks from a good butcher if you can; ask them to cross-cut them for you, and they'll already know the right size and thickness.
  • Don't peek too much while the dish braises; every time you open the oven, you're losing heat and extending the cooking time.
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