Entree: Italy – Lombardy – Osso Buco alla Milanese (Braised veal shanks (Osso Buco))

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 2 hrs

Total 2 hrs 20 min

Ingredients

- 4 veal shanks, approx. 10 oz (280 g) each
- Salt and freshly ground black pepper to taste
- 1/2 cup (60 g) all-purpose flour, for dredging
- 3 tbsp (45 ml) olive oil
- 3 tbsp (42 g) unsalted butter
- 1 cup (150 g) yellow onion, finely chopped
- 1 cup (128 g) carrot, finely diced
- 1 cup (150 g) celery, finely diced
- 3 cloves (9 g) garlic, minced
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) beef or veal stock
- 1 cup (240 ml) crushed tomatoes
- 2 sprigs fresh rosemary
- 2 bay leaves
- Gremolata: 2 tbsp (8 g) chopped fresh parsley, 1 clove (3 g) garlic minced, 1 tsp (2 g) lemon zest, combined

Instructions

1. Season veal shanks with salt and pepper and dredge in flour, shaking off excess. In a heavy pot, brown shanks in olive oil and 1 tbsp butter until golden; remove. Add remaining butter and sauté onion, carrot and celery until translucent, add garlic and cook 1 minute. Deglaze with white wine and reduce by half, then add stock, crushed tomatoes, rosemary and bay leaves; return shanks to pot, cover and simmer gently on low or braise in a 325°F (160°C) oven for 1½–2 hours until meat is very tender.
2. Remove shanks and herbs, skim fat and reduce sauce if needed; season to taste, serve shanks topped with sauce and sprinkled with gremolata.