Osso Buco (Milanese Braised Veal Shank with Gremolata)
Quick answer
- Total time
- 150 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Thick veal shanks braise in tomato, white wine and chicken stock until the meat separates under a fork, with the marrow still sitting in the middle of each bone.
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That marrow is the best part, so the shanks are turned and lifted gently with tongs rather than jolted. A light, well-shaken coat of flour on the shanks browns in the oil instead of scorching. Onion, carrot and celery soften in the same oil until sweet, and white wine lifts the browned bits from the bottom to start the sauce. The shanks braise covered in the oven with their tops just showing above the liquid. Gremolata, a mix of lemon zest, parsley and garlic, is scattered on just before serving to brighten the long-cooked sauce.
Ingredients
Instructions
- 1
Pat the 4 thick veal shanks dry, then coat them lightly with the 3 tablespoons of flour.
Shake off loose flour so it browns cleanly instead of scorching in the oil.
- 2
Heat olive oil over medium-high heat, then sear the shanks until all sides are well browned.
Turn them gently with tongs and avoid shaking the bone, so the marrow stays in place.
- 3
Lift the meat out briefly, then cook the onion, carrot, and celery in the same oil.
Use medium heat for about 6 minutes, until the vegetables soften and smell sweet.
- 4
Pour in 200 ml white wine and scrape up the browned bits from the bottom.
Boil for about 2 minutes to reduce the alcohol smell, then add 400 g tomatoes and 400 ml chicken stock.
- 5
Return the shanks to the sauce, leaving the tops just visible above the liquid.
Cover and braise in a 160 degrees Celsius oven for 1 hour 30 minutes to 2 hours.
- 6
When the meat separates easily with a fork, take it out carefully and spoon sauce over it.
Finely chop 10 g parsley, zest from 1 lemon, and 2 garlic cloves, then scatter the gremolata just before serving.
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