Ossobuco alla Milanese — Braised veal shanks with gremolata

A Milanese specialty of cross-cut veal shanks braised low and slow until the meat falls from the bone and the marrow turns silky. Finished with gremolata — a bright garnish of lemon zest, garlic, and parsley that cuts through the richness.

Serves: 4 | Prep: 15 min | Cook: 2 hr

Ingredients

• 4 veal shank cross-cuts (ossobuco), about 1.5 inches (4 cm) thick
• 1 medium onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 1 cup (240 ml) dry white wine
• 1 can (14 oz) crushed tomatoes
• 1 cup (240 ml) beef or veal broth
• 2 tbsp olive oil
• 2 tbsp butter
• ¼ cup (35 g) all-purpose flour for dredging
• Salt and pepper to taste

For the gremolata:

• Zest of 1 lemon
• 2 cloves garlic, finely minced
• 3 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1. Prepare the shanks: Pat veal shanks dry and season generously with salt and pepper. Dredge lightly in flour, shaking off excess.
2. Sear the meat: Heat 2 tbsp olive oil and 2 tbsp butter in a heavy pot or Dutch oven over medium-high heat. Sear shanks 3-4 minutes per side until deeply browned. Remove and set aside.
3. Build the base: In the same pot, add diced onion, carrot, and celery. Cook 6-8 minutes until softened. Pour in 1 cup white wine and scrape up browned bits. Cook until wine is reduced by half.
4. Braise: Stir in crushed tomatoes and 1 cup broth. Return the shanks to the pot, nestling them snugly in the liquid. The liquid should come about halfway up the shanks. Bring to a simmer, cover, and cook on low heat for 1.5-2 hours, turning the shanks once halfway through, until the meat is fork-tender.
5. Make the gremolata: Combine lemon zest, minced garlic, and chopped parsley.
6. Serve: Place each shank on a warmed plate, spoon the braising sauce over, and scatter gremolata generously on top. Serve with risotto alla Milanese.

Tips

• Tie kitchen twine around each shank to keep the meat attached to the bone during braising
• The marrow inside the bone is a delicacy — provide small spoons or cocktail forks for scooping it out
• Ossobuco reheats beautifully the next day as the flavors deepen overnight