Osso Buco alla Milanese

Tags: #italian #veal #braised #marrow #comfort-food Serving: 4 portions Total time: 3 hours

Braised veal shanks with vegetables in a rich tomato sauce, topped with gremolata.

Ingredients

• 4 veal shanks, cut 4cm thick
• 60g all-purpose flour
• 120ml olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 250ml white wine
• 400g canned tomatoes, crushed
• 500ml beef stock
• 2 bay leaves
• 4 fresh thyme sprigs
• Gremolata: lemon zest, garlic, parsley
• Salt and pepper to taste
• Risotto for serving

Steps

1. Season veal shanks with salt and pepper, dredge in flour
2. Heat olive oil in Dutch oven over medium-high heat
3. Brown veal shanks on all sides until golden
4. Remove veal and set aside
5. Add vegetables to same pot and cook until softened
6. Add garlic and cook 1 minute
7. Pour in wine and scrape up browned bits
8. Add tomatoes, stock, herbs, and browned veal
9. Bring to simmer, cover and braise 2 hours
10. Turn veal halfway through cooking
11. Make gremolata by mixing lemon zest, minced garlic, and parsley
12. Serve veal with sauce and gremolata over risotto

Notes

Don't let the marrow fall out during cooking. The gremolata adds essential brightness to the rich dish.