Wellness
Nutrition
Calories: 510 kcal
Protein: 52g
Sodium: 620mg
Dinner
Classic Osso Buco alla Milanese with Fresh Citrus Gremolata
5 min read
Cross-cut veal shanks braised until meltingly tender in a rich white wine, aromatic soffritto, and tomato-herb broth, finished with a bright lemon and parsley gremolata.
Prep25
Cook2 hrs 15 mins
Serves4
DifficultyEasy
What you'll need
Ingredients
Braised Veal Shanks
4 center-cut veal shanks (about 1.5 to 2 inches thick, ~3 lbs total)
1/3 cup all-purpose flour (for dredging)
2 tbsp olive oil
2 tbsp unsalted butter
1 large yellow onion, finely diced
2 medium carrots, peeled and finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
2 cups low-sodium beef stock or veal stock
1 can (14 oz) San Marzano crushed tomatoes
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 dried bay leaves
1 tsp kosher salt (plus more to taste)
1/2 tsp freshly cracked black pepper
Citrus Gremolata (Topping)
1/3 cup flat-leaf Italian parsley, finely minced
1 large lemon, finely zested
2 cloves garlic, finely grated or microplaned
1 pinch flaky sea salt
Let's make it
Instructions
1
Prep and tie the shanks: Pat the veal shanks thoroughly dry with paper towels. Secure the circumference of each shank with kitchen twine so the meat holds to the center bone during braising. Season generously on all sides with kosher salt and black pepper, then dredge lightly in flour, shaking off any excess.
2
Brown the meat: Heat olive oil and butter in a large, heavy Dutch oven over medium-high heat. Once hot, sear the shanks undisturbed for 4–5 minutes per side until a deep golden-brown crust forms. Transfer shanks to a plate and set aside.
3
Build the soffritto: Reduce the heat to medium. Add the diced onion, carrots, and celery to the residual fat in the pot. Sauté for 6–8 minutes until softened and fragrant. Stir in the minced garlic and tomato paste, cooking for 1–2 minutes until the paste darkens to a brick-red hue.
4
Deglaze: Pour in the dry white wine, using a wooden spoon to scrape up all the caramelized browned bits (fond) from the bottom of the Dutch oven. Simmer for 3–4 minutes until the wine reduces by about half.
5
Simmer and braise: Add the beef stock, crushed tomatoes, rosemary, thyme, and bay leaves. Return the veal shanks and any resting juices back to the pot, nestling them in a single layer so the liquid comes roughly three-quarters of the way up the sides. Bring to a gentle boil, cover tightly with a lid, and transfer to an oven preheated to 325°F (165°C) [or maintain a low, gentle simmer on the stovetop] for 1 hour and 45 minutes to 2 hours, until the meat is fork-tender.
6
Make the gremolata: While the meat braises, combine the chopped parsley, lemon zest, grated garlic, and a pinch of flaky salt in a small bowl. Toss gently with a fork and keep at room temperature.
7
Finish and serve: Skim excess oil from the sauce surface and discard the herb stems and bay leaves. Taste sauce and adjust seasoning with salt and pepper. Snip the kitchen twine from each shank. Spoon braising sauce over the veal and crown generously with the fresh gremolata right before plating (traditionally served over saffron Risotto alla Milanese or creamy polenta).
Step by step
Recipe Gallery
