Osso Buco (Milanese Braised Veal Shank with Gremolata)
Quick answer
Osso buco dredges thick-cut veal shanks in flour and sears them in olive oil on all sides, then braises them with sauteed onion, carrot, and celery in a mixture of white...
What makes this special
- Osso Buco turns tough veal shanks into silky gelatin through a slow two-hour braise.
- 160C for 1.5-2 hours converts tough connective tissue into silky gelatin
- Bone marrow dissolves into the braising liquid for deep richness
Key ingredients
Core cooking flow
- 1 Pat the 4 thick veal shanks dry, then coat them lightly with the 3 tablespoons of flour.
- 2 Heat olive oil over medium-high heat, then sear the shanks until all sides are well browned.
- 3 Lift the meat out briefly, then cook the onion, carrot, and celery in the same oil.
Osso buco dredges thick-cut veal shanks in flour and sears them in olive oil on all sides, then braises them with sauteed onion, carrot, and celery in a mixture of white wine, whole tomatoes, and chicken stock at 160 degrees Celsius for one and a half to two hours. The long, slow cooking converts the tough connective tissue around the bone into gelatin, making the meat fork-tender, while the marrow inside the bone melts into the sauce and enriches it with a deep, silky body. A gremolata of finely chopped parsley, lemon zest, and garlic is scattered over the finished dish - the lemon's bright acidity and the raw garlic's sharpness cut through the heavy braising liquid and lift the entire plate. Careful handling of the shanks throughout cooking is important to keep the prized marrow intact inside the bone.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Season
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.
After the steps
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