Osso Buco alla Milanese

Braised veal shanks slow-cooked in white wine and broth, finished with gremolata — a Milan signature dish.

Nutrition per serving

• 4 piecesVeal shanks
• 1/2 cupAll-purpose flour
• 1 largeOnion
• 1Carrot
• 1 stalkCelery
• 1 cupWhite wine
• 2 cupsChicken broth
• 1 cupCanned tomatoes
• 1 lemonLemon zest
• 3 clovesGarlic
• 1/4 cupFresh parsley
• 2 tbspButter
• 2 tbspOlive oil
• to tasteSalt and pepper

1. 1

   Season veal shanks with salt and pepper, dredge in flour. Shake off excess.

2. 2

   Heat olive oil and butter in a heavy Dutch oven. Sear shanks until deep golden on both sides, about 4 minutes per side. Remove.

3. 3

   Sauté diced onion, carrot, and celery until softened, about 8 minutes.

4. 4

   Pour in white wine and scrape up browned bits. Let wine reduce by half.

5. 5

   Add crushed tomatoes and broth. Return veal shanks to the pot.

6. 6

   Cover and braise in a 325°F (160°C) oven for 2 hours until meat is fork-tender and falling off the bone.

7. 7

   Make gremolata: finely chop parsley, mince garlic, and mix with lemon zest.

8. 8

   Plate each shank with braising liquid spooned over. Sprinkle gremolata generously on top.

9. 9

   Serve with saffron risotto or creamy polenta.

💡 Tips for Osso Buco alla Milanese

• • Let meat rest for 5 minutes after cooking to keep it juicy.
• • Don't let garlic burn — add it after other aromatics and cook briefly.
• • Pound chicken to even thickness for uniform cooking.
• • Roll citrus on the counter before juicing to get more juice out.

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