Osso Buco Milanese Classic (Printable)

Slow-braised veal shanks in rich tomato sauce topped with fresh gremolata for a comforting dinner.

# What You'll Need:

→ Veal and Seasoning

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

→ Vegetables

04 - 2 tbsp olive oil
05 - 2 tbsp 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 tbsp tomato paste
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - Zest of 1 lemon (reserve half for gremolata)

→ Gremolata

17 - 2 tbsp fresh flat-leaf parsley, finely chopped
18 - 1 garlic clove, minced
19 - Zest of 1 lemon (reserved from above)

# Method:

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. Remove and set aside.
03 - Add onion, carrots, celery, and garlic to the same pot. Cook until softened, approximately 6 minutes.
04 - Stir in tomato paste and cook for 1 minute. Deglaze the pot with white wine, scraping up any browned bits from the bottom.
05 - Add diced tomatoes with juice, beef or veal stock, bay leaves, dried thyme, and half the lemon zest. Stir to combine.
06 - Return veal shanks to the pot in a single layer. Spoon sauce over them and bring to a simmer.
07 - Cover the pot and braise in a preheated oven at 325°F for 2 hours, or until the meat is tender when pierced with a fork.
08 - Mix chopped parsley, minced garlic, and the remaining lemon zest to create the gremolata.
09 - Transfer the cooked veal shanks to a serving platter. Skim fat from the sauce if necessary and simmer to thicken. Spoon sauce over the shanks and garnish with gremolata.

# Expert Advice:

01 -
  • The meat becomes so tender it practically melts off the bone, making you feel like you've unlocked some culinary secret.
  • That bright, zingy gremolata at the end cuts right through the richness, transforming the entire dish in the final moment.
02 -
  • Don't skip the browning step, even though it takes time—it's what builds the flavor foundation that makes people ask for your recipe.
  • The gremolata must go on right before serving, never before; if it sits in the sauce, it loses its brightness and becomes just another herb.
03 -
  • Use an actual meat thermometer if you have one—the veal is done when it reaches 85°C, which guarantees tenderness without any guesswork.
  • Save some of the braising sauce before serving and freeze it separately; it becomes an incredible base for soups or a sauce for pasta on a busy weeknight.
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