Osso Buco alla Milanese

★ 5.0 · Advanced

Veal shanks braised low and slow in wine, tomatoes, and aromatic vegetables become fall-off-the-bone tender, finished with a bright lemon-garlic gremolata for a truly special dinner.

25 minPrep Time

150 minCook Time

175 minTotal Time

4 servingsYield

Why You'll Love This

Meltingly tender braised veal shanks
Rich tomato-wine sauce built from real pan drippings
Bright lemon gremolata finish cuts the richness

Ingredients

4veal shanks, about 1.5 inches thick (about 3.5 pounds total)
1/2 cupall-purpose flour, for dredging
1 teaspoonsalt, plus more to taste
1/2 teaspoonblack pepper
4 tablespoonsolive oil, divided
1medium onion, finely diced
2medium carrots, finely diced
2celery stalks, finely diced
4 clovesgarlic, minced, divided
1 cupdry white wine
1 (14.5 ounce) candiced tomatoes
2 cupsbeef or veal stock
2bay leaves
1 teaspoondried thyme
1lemon, zest only, for gremolata
1/4 cupfinely chopped fresh parsley, for gremolata

Nutrition (estimated per serving)

520Calories

46gProtein

24gFat

18gCarbs

3gFiber

690mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Pat the veal shanks completely dry with paper towels and tie a piece of kitchen twine around the circumference of each one to help them hold their shape while braising.
Season the shanks all over with 1 teaspoon salt and the pepper, then dredge each in the flour, shaking off the excess.
Heat 3 tablespoons of the olive oil in a large Dutch oven over medium-high heat until shimmering.
Sear the shanks in batches, 3 to 4 minutes per side, until deeply browned; do not crowd the pot. Transfer to a plate.
Preheat the oven to 325 F.
Lower the heat to medium, add the remaining 1 tablespoon oil, then add the onion, carrots, and celery; cook, stirring occasionally, for 7 to 8 minutes, until softened.
Add 3 cloves of the minced garlic and cook for 1 minute, until fragrant.
Pour in the white wine, scraping up the browned bits from the bottom of the pot with a wooden spoon, and simmer for 3 minutes to reduce slightly.
Stir in the diced tomatoes, stock, bay leaves, and thyme, then nestle the seared shanks back into the pot in a single layer; the liquid should come about two-thirds up the sides of the shanks.
Bring to a gentle simmer on the stovetop, then cover and transfer to the oven. Braise for 2 to 2.5 hours, until the meat is fork-tender and nearly falling off the bone.
Check every 45 minutes and add a splash of stock or water if the liquid looks like it is reducing too much.
Once tender, carefully transfer the shanks to a serving platter and remove the twine; if the sauce is thin, simmer it on the stovetop over medium-high heat for 5 to 8 minutes to thicken slightly, then season with salt to taste.
For the gremolata, stir together the lemon zest, chopped parsley, and remaining minced garlic in a small bowl. Spoon the sauce over the shanks and top with the gremolata just before serving.

Tips

Do not skip searing the shanks well; the deep brown crust is where most of the sauce's flavor comes from.
The gremolata is meant to be added fresh at the very end; its bright, raw garlic and lemon flavor balances the richness of the braise.