Entrée: Italy – Osso buco alla Milanese (Milanese-style braised veal shanks)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

4 veal shanks (about 1–1 1/2 inch thick, about 3 lb total (1.4 kg total))
Salt and black pepper to taste
1 / 2 cup (60 g) all-purpose flour (for dredging)
3 tbsp (45 ml) olive oil
1 onion, finely chopped
1 carrot, finely diced
1 celery stalk, finely diced
1 cup (240 ml) dry white wine
1 cup (240 ml) beef or veal stock
1 / 2 cup (120 ml) crushed tomatoes
2 cloves garlic, minced
1 sprig rosemary
1 bay leaf
Gremolata: zest of 1 lemon, 1 garlic clove minced, 2 tbsp (8 g) parsley, chopped

Instructions

1. Season veal shanks with salt and pepper and lightly dredge in flour, shaking off excess.
2. Heat olive oil in a heavy pot and brown shanks on all sides; remove and set aside.
3. Sauté onion, carrot, and celery until softened; add garlic and cook 1 minute.
4. Deglaze with white wine, scraping browned bits, then add stock, crushed tomatoes, rosemary, and bay leaf.
5. Return shanks to the pot, bring to a simmer, cover, and braise in a 325°F (160°C) oven for 1½–2 hours until meat is tender.
6. Remove herbs, adjust seasoning, and sprinkle with gremolata before serving with risotto alla Milanese or polenta.