Osso Buco Milanese Style (Printable)

Slow-braised veal shanks in a rich tomato-vegetable sauce, topped with zesty gremolata.

# What You'll Need:

→ Veal and Seasoning

01 - 4 veal shanks (about 12 oz each, cross-cut, bone-in)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 1/3 cup (1.4 oz) all-purpose flour or gluten-free flour, for dredging

→ Vegetables

05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
07 - 1 large onion, finely chopped
08 - 2 carrots, diced
09 - 2 celery stalks, diced
10 - 4 garlic cloves, minced

→ Braising Liquid

11 - 1 cup dry white wine
12 - 1 can (14 oz) diced tomatoes with juice
13 - 1 1/2 cups beef or veal stock
14 - 2 tbsp tomato paste
15 - 2 bay leaves
16 - 1 tsp dried thyme
17 - Zest of 1 lemon (reserve half for gremolata)

→ Gremolata

18 - 2 tbsp fresh flat-leaf parsley, finely chopped
19 - 1 garlic clove, minced
20 - Reserved zest of 1 lemon

# Cooking Steps:

01 - Pat veal shanks dry and season generously with salt and freshly ground black pepper. Lightly dredge in flour, shaking off excess.
02 - Heat olive oil and unsalted butter in a large Dutch oven over medium-high heat. Brown veal shanks on all sides, about 3 to 4 minutes per side. Transfer to a plate and set aside.
03 - In the same pot, add chopped onion, diced carrots, diced celery, and minced garlic. Sauté until softened and fragrant, approximately 6 minutes.
04 - Stir in tomato paste and cook for 1 minute. Deglaze the pot with dry white wine, scraping up browned bits from the bottom.
05 - Add diced tomatoes with their juice, beef or veal stock, bay leaves, dried thyme, and half of the lemon zest. Stir to combine evenly.
06 - Place veal shanks back into the pot in a single layer, spooning sauce over them. Bring the mixture to a gentle simmer.
07 - Cover the pot and transfer to a preheated oven at 325°F. Braise uncovered for 2 hours or until the veal is fork-tender.
08 - Combine fresh parsley, minced garlic, and reserved lemon zest in a small bowl to create gremolata.
09 - Remove veal shanks to a serving platter. Skim fat from the sauce if necessary, and simmer to thicken if desired. Spoon the sauce over the shanks and garnish generously with gremolata before serving.

# Expert Tips:

01 -
  • The veal becomes impossibly tender and practically melts on your tongue, making you feel like you've unlocked a secret of Italian cooking.
  • That bright gremolata at the end cuts through the richness like someone turning on a light in a warm room, changing everything in the best way.
  • It's fancy enough to impress but honest enough that you'll want to make it again on a random Tuesday.
02 -
  • Don't skip the drying step—wet veal shanks will steam instead of brown, and you'll miss that caramelized flavor that makes this dish sing.
  • The oven temperature of 325°F is specific for a reason; anything hotter risks the outside drying out before the bone marrow fully softens and enriches the sauce.
  • Gremolata must be fresh and added just before serving, because its brightness fades quickly once it sits in the warm sauce.
03 -
  • If your veal shanks are unusually thick, add 15-20 minutes to the braising time rather than increasing heat—size matters more than temperature here.
  • A splash of veal or beef stock added while reheating ensures the sauce stays glossy and the meat stays moist, even days later.
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