Ossobuco alla Milanese (Braised Veal Shanks from Milan)

Braised veal shanks served with gremolata.

Ingredients (Serves 4)

• 4 veal shanks (about 4–5 cm thick)

• 60 g all-purpose flour (for dredging)

• 50 g unsalted butter

• 2 tbsp olive oil

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 1 celery stalk, finely chopped

• 200 ml dry white wine

• 400 ml beef or veal stock (hot)

• Salt and black pepper, to taste

For the Gremolata

• Zest of 1 untreated lemon

• 1 garlic clove, finely minced

• 2 tbsp fresh parsley, finely chopped

Preparation

1. Prepare the veal shanks:

   • Tie each shank around the edge with kitchen string to prevent curling.

   • Lightly dredge in flour and shake off excess.

2. Brown the meat:

   • In a wide, heavy pan, heat butter and olive oil over medium heat.

   • Brown veal shanks on both sides until golden. Remove and set aside.

3. Cook the soffritto:

   • In the same pan, add onion, carrot, and celery.

   • Sauté gently until soft and fragrant.

4. Deglaze:

   • Pour in white wine and simmer until slightly reduced.

5. Braise:

   • Return veal shanks to the pan.

   • Add hot stock, season with salt and pepper, cover, and simmer gently for 1½–2 hours until tender.

6. Prepare gremolata:

   • Mix lemon zest, garlic, and parsley in a small bowl.

7. Finish and serve:

   • Sprinkle gremolata over the ossobuco just before serving.

Serving Suggestions

• Traditionally served with risotto alla Milanese or polenta.

• Spoon the rich sauce over the meat and marrow for maximum flavor.