Italian Osso Buco alla Milanese

Ingredients

• 4veal shanks (about 1.5kg total, cut 4cm thick)
• 60 gall-purpose flour (for dredging)
• 60 mlolive oil
• 50 gbutter
• 1onion (finely diced)
• 1carrot (finely diced)
• 2celery stalks (finely diced)
• 3garlic cloves (minced)
• 250 mldry white wine
• 400 gcanned whole tomatoes (crushed by hand)
• 500 mlveal or beef stock
• 2bay leaves
• 3 sprigsfresh thyme
• Salt
• Black pepper
• 1lemon zest
• 30 gfresh parsley (finely chopped)
• 2garlic cloves (minced)

Instructions

1. 1

   Pat veal shanks dry and season generously with salt and pepper. Tie kitchen twine around the circumference of each shank to hold the meat to the bone. Dredge lightly in flour, shaking off excess.

2. 2

   Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown shanks on all sides until deep golden, about 10 minutes total. Remove and set aside.

3. 3

   In the same pot, add onion, carrot, and celery. Sauté until softened, about 8 minutes. Add garlic and cook 1 minute more.

4. 4

   Pour in white wine, scraping up all the browned bits from the bottom. Let reduce by half, about 3-4 minutes.

5. 5

   Add tomatoes, stock, bay leaves, and thyme. Return shanks to the pot (they should be about 2/3 submerged). Bring to a simmer, cover, and transfer to a 160°C oven. Braise for 2 hours until meat is fork-tender and nearly falling off the bone.

6. 6

   Combine lemon zest, parsley, and garlic. Mix well.

7. 7

   Remove twine from shanks. Place each shank on a plate, spoon sauce over the top, and finish with a generous sprinkle of gremolata.