Osso Buco Milanese Recipe

1. Prepare and Season

Pat the veal shanks dry with paper towels. Using a paper towel, lightly season both sides and the bone edge with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly dredge each shank in the all-purpose flour, shaking off excess so the coating is thin and even.

2. Brown the Shanks

In a large, heavy Dutch oven or ovenproof braising pot, heat 2 tbsp olive oil and 1 tbsp butter over medium-high heat until shimmering and the butter foams. Add the shanks in a single layer (work in batches if needed) and brown 4–5 minutes per side until a deep golden crust forms. Brown the exposed bone edges too. Transfer browned shanks to a plate and set aside.

3. Reduce heat to medium. Add remaining 1 tbsp olive oil to the pot. Add the diced onion, carrot, and celery (soffritto) and a pinch of salt. Cook gently, stirring occasionally, until vegetables are softened and beginning to color, about 8–10 minutes. Add the 3 minced garlic cloves and cook 1 more minute until fragrant.

4. Deglaze the pot with 1 cup dry white wine, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 3–4 minutes. Stir in the crushed tomatoes and 1 tbsp tomato paste until combined. Return the shanks to the pot, arranging them upright with the bone facing up if possible. Add the 3 cups beef or veal stock so the liquid comes about two-thirds up the shanks; do not fully submerge the marrow bone. Add the bay leaves, thyme sprigs, and optional rosemary.

5. Bring the braising liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the meat is fall-apart tender and the marrow is soft, about 1 hour 45 minutes to 2 hours 15 minutes. Check once around 1 hour 15 minutes and baste the shanks with the braising liquid. If the liquid level is getting low, add up to 1/2 cup additional stock or wine to maintain two-thirds coverage.

6. When done, remove the pot from the oven and transfer the shanks to a warm plate. Tent with foil to keep warm. Skim and taste the sauce; discard bay leaves and herb stems. If the sauce is thin, simmer uncovered on the stovetop over medium heat for 5–10 minutes to reduce and concentrate flavors. Taste and adjust seasoning with salt and pepper.

7. Make the gremolata while shanks rest: combine 2 tbsp finely chopped flat-leaf parsley, 1 tbsp finely grated lemon zest (or 1 tbsp lemon zest as listed), and 1 minced garlic clove in a small bowl. Mix and season with a pinch of salt. Set aside.

8. To serve, spoon a little of the braising sauce and vegetables onto each plate or over a bed of saffron risotto or creamy polenta. Place a veal shank on top, spoon extra sauce around it, and sprinkle a generous pinch of gremolata over the marrow and meat. Finish with an optional dusting (about 1/4 cup divided among servings) of grated Parmigiano-Reggiano.