Entree: Italy – Lombardy – Osso Buco alla Milanese (Braised veal shanks (Osso Buco))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 veal shanks, approx. 10 oz (280 g) each
- Salt and freshly ground black pepper to taste
- 1/2 cup (60 g) all-purpose flour, for dredging
- 3 tbsp (45 ml) olive oil
- 3 tbsp (42 g) unsalted butter
- 1 cup (150 g) yellow onion, finely chopped
- 1 cup (128 g) carrot, finely diced
- 1 cup (150 g) celery, finely diced
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) beef or veal stock
- 1 cup (240 ml) crushed tomatoes
- 2 sprigs fresh rosemary
- 2 bay leaves
- Gremolata: 2 tbsp (8 g) chopped fresh parsley, 1 clove (0.106 oz (3 g)) garlic minced, 1 tsp (2 g) lemon zest, combined

Show original ingredient measurements

- 4 veal shanks, approx. 10 oz (280 g) each
- Salt and freshly ground black pepper to taste
- 1/2 cup (60 g) all-purpose flour, for dredging
- 3 tbsp (45 ml) olive oil
- 3 tbsp (42 g) unsalted butter
- 1 cup (150 g) yellow onion, finely chopped
- 1 cup (128 g) carrot, finely diced
- 1 cup (150 g) celery, finely diced
- 3 cloves (9 g) garlic, minced
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) beef or veal stock
- 1 cup (240 ml) crushed tomatoes
- 2 sprigs fresh rosemary
- 2 bay leaves
- Gremolata: 2 tbsp (8 g) chopped fresh parsley, 1 clove (3 g) garlic minced, 1 tsp (2 g) lemon zest, combined

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season veal shanks with salt and pepper and dredge in flour, shaking off excess. In a heavy pot, brown shanks in olive oil and 1 tbsp (15 ml) butter until golden; remove. Add remaining butter and sauté onion, carrot and celery until translucent, add garlic and cook 1 minute. Deglaze with white wine and reduce by half, then add stock, crushed tomatoes, rosemary and bay leaves; return shanks to pot, cover and simmer gently on low or braise in a 325°F (160°C) oven for 1½–2 hours until meat is very tender.
2. Remove shanks and herbs, skim fat and reduce sauce if needed; season to taste, serve shanks topped with sauce and sprinkled with gremolata.

1. Season veal shanks with salt and pepper and dredge in flour, shaking off excess. In a heavy pot, brown shanks in olive oil and 1 tbsp butter until golden; remove. Add remaining butter and sauté onion, carrot and celery until translucent, add garlic and cook 1 minute. Deglaze with white wine and reduce by half, then add stock, crushed tomatoes, rosemary and bay leaves; return shanks to pot, cover and simmer gently on low or braise in a 325°F (160°C) oven for 1½–2 hours until meat is very tender.
2. Remove shanks and herbs, skim fat and reduce sauce if needed; season to taste, serve shanks topped with sauce and sprinkled with gremolata.