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Tender Osso Buco Milanese Recipe Easy Braised Veal Shanks Guide

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A classic Italian dish featuring slow-braised veal shanks simmered with tomatoes, white wine, and fresh herbs, topped with a bright gremolata for a comforting yet elegant meal.

Ingredients

Scale
  • 4 veal shanks (about 1 to 1 1/2 inches thick each)
  • All-purpose flour (for dredging)
  • 3 tablespoons olive oil (extra virgin recommended)
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 3 garlic cloves, minced
  • 1 cup (240 ml) dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1 can (14 oz / 400 g) canned diced tomatoes (San Marzano preferred)
  • 2 cups (480 ml) beef or veal stock
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 1 lemon, zested and juiced
  • 1/4 cup fresh parsley, chopped
  • Optional: grated Parmesan cheese for serving

Instructions

  1. Pat dry 4 veal shanks and season generously with salt and pepper on all sides. Dredge in all-purpose flour, shaking off excess. (About 10 minutes)
  2. Heat 3 tablespoons olive oil and 2 tablespoons unsalted butter in a Dutch oven over medium-high heat. Brown the shanks on all sides, about 4-5 minutes per side. Remove and set aside. (15 minutes)
  3. Add chopped onion, carrot, and celery to the pot. Stir frequently until softened and golden, about 6-8 minutes. Add minced garlic in the last minute. (10 minutes)
  4. Pour in 1 cup dry white wine to deglaze the pot, scraping up browned bits. Simmer until reduced by half, about 5 minutes.
  5. Stir in canned diced tomatoes and stock. Add thyme sprigs and bay leaves. Bring to a gentle simmer and season with salt and pepper.
  6. Nestle the browned veal shanks back into the pot, partially submerged in liquid. Cover with a tight-fitting lid.
  7. Transfer pot to a preheated oven at 325°F (160°C). Braise for 2 to 2 1/2 hours, turning shanks once halfway through, until meat is fork-tender. (120-150 minutes)
  8. While shanks braise, combine lemon zest, juice of half the lemon, and chopped parsley to make gremolata.
  9. Remove shanks from pot. Discard thyme and bay leaves. If sauce is thin, simmer uncovered on stove to thicken. Spoon sauce over shanks and sprinkle gremolata on top. Serve immediately.

Notes

Keep an eye on liquid levels during braising; add stock or water if too low. Browning the shanks is essential for flavor. Remove thyme and bay leaves before serving. Gremolata adds fresh brightness and cuts richness. For gluten-free, use gluten-free flour or cornstarch. For dairy-free, omit butter or substitute with vegan margarine. Slow cooker adaptation possible by cooking on low for 6-8 hours after browning.

Nutrition

Keywords: Osso Buco, Veal Shanks, Braised Veal, Italian Comfort Food, Milanese Recipe, Slow Braise, Gremolata, Classic Italian

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