Osso Buco Milanese Classic (Printable)

Tender veal shanks braised in tomato and vegetables, topped with a fresh zesty gremolata garnish.

# Ingredient List:

→ Veal and Seasoning

01 - 4 veal shanks (about 12 oz each, cross-cut, bone-in)
02 - Salt and freshly ground black pepper, to taste
03 - 1/3 cup all-purpose flour (use gluten-free flour if needed), for dredging

→ Vegetables

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter
06 - 1 large onion, finely chopped
07 - 2 carrots, diced
08 - 2 celery stalks, diced
09 - 4 garlic cloves, minced

→ Braising Liquid

10 - 1 cup dry white wine
11 - 1 can (14 oz) diced tomatoes with juice
12 - 1 1/2 cups beef or veal stock
13 - 2 tablespoons tomato paste
14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - Zest of 1 lemon (reserve half for gremolata)

→ Gremolata

17 - 2 tablespoons fresh flat-leaf parsley, finely chopped
18 - 1 garlic clove, minced
19 - Reserved zest of 1 lemon

# Directions:

01 - Pat veal shanks dry and season generously with salt and pepper. Lightly dredge in flour, shaking off excess.
02 - Heat olive oil and 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.
03 - In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, approximately 6 minutes.
04 - Stir in tomato paste and cook for 1 minute. Deglaze with white wine, scraping up browned bits from the bottom.
05 - Add diced tomatoes with juice, stock, bay leaves, thyme, and half of the lemon zest. Stir to combine.
06 - Place veal shanks back into the pot in a single layer and spoon sauce over them. Bring to a simmer.
07 - Cover and transfer pot to a preheated oven set at 325°F. Braise for 2 hours or until veal is fork-tender.
08 - While veal cooks, mix parsley, garlic, and remaining lemon zest to create gremolata.
09 - Remove veal shanks to a serving platter. Skim fat from sauce if needed and simmer to thicken if desired. Spoon sauce over shanks and garnish with gremolata before serving.

# Expert Tips:

01 -
  • The veal becomes so impossibly tender that it falls off the bone with barely a whisper, making you feel like a genuinely skilled cook.
  • It's the kind of dish that looks restaurant-worthy but actually rewards patience and a good pot more than any fancy technique.
  • That gremolata finish tastes like sunshine and brings the entire plate alive in the last moment.
02 -
  • Don't skip the browning step or rush it; that golden crust is where all the deep, savory flavor lives, and you can't rush chemistry.
  • The veal will continue to tenderize as it sits, so if your kitchen smells ready but the meat still has a little resistance, give it another 15 minutes and it'll be perfect.
  • Skim the fat from the finished sauce only if you want a lighter result; many Milanese cooks leave some of that richness because it's part of the dish's soul.
03 -
  • Let the finished dish rest for 5 minutes after removing it from the oven so the meat relaxes and the sauce settles; this small pause makes a real difference.
  • Make osso buco a day ahead if you can; the flavors deepen overnight and the sauce thickens naturally as it cools, making reheating smooth and effortless.
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