Osso Buco Milanese Classic (Printable Version)

Slow-braised veal shanks in tomato sauce finished with fresh gremolata for an elegant meal.

# Ingredient List:

→ Veal and Seasoning

01 - 4 veal shanks (approximately 12 oz each, cross-cut, bone-in)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 1/3 cup all-purpose flour (use gluten-free flour if needed) for dredging

→ Vegetables

05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter
07 - 1 large onion, finely chopped
08 - 2 carrots, diced
09 - 2 celery stalks, diced
10 - 4 garlic cloves, minced

→ Braising Liquid

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

→ Gremolata

18 - 2 tablespoons fresh flat-leaf parsley, finely chopped
19 - 1 garlic clove, minced
20 - Reserved lemon zest from braising liquid

# Directions:

01 - Pat veal shanks dry. Season generously with salt and black pepper, then dredge lightly in flour, shaking off any excess.
02 - Heat olive oil and butter in a large Dutch oven over medium-high heat. Brown veal shanks on all sides for 3 to 4 minutes per side. Remove and set aside on a plate.
03 - In the same pot, add chopped onion, diced carrots, celery, and minced garlic. Sauté until softened, about 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 of the lemon zest. Stir to combine.
06 - Place veal shanks back into the pot in a single layer, spooning sauce over them. Bring to a simmer.
07 - Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for 2 hours, or until veal is tender enough to be pierced with a fork.
08 - While veal cooks, combine fresh parsley, minced garlic, and reserved lemon zest to create the gremolata.
09 - Remove veal shanks to a serving platter. Skim excess fat from sauce if necessary and simmer to desired thickness. Spoon sauce over shanks and sprinkle gremolata on top before serving.

# Expert Advice:

01 -
  • The veal becomes so tender it melts off the bone with barely a fork, no knife required.
  • The gremolata cuts through the richness like sunshine breaking through clouds, making every bite feel balanced and alive.
  • It looks like restaurant-quality elegance but requires almost no active cooking time, just honest braising.
02 -
  • Do not skip the browning step—it takes time, but it's where half the flavor lives, and rushing it means a pale, flat-tasting braise.
  • The oven temperature matters; too hot and the meat becomes stringy and tough, too cool and it never quite becomes tender even after hours.
  • Gremolata must be fresh and sharp—it's not just decoration but the essential counterpoint that makes this dish sing instead of simply satisfy.
03 -
  • If your sauce seems too thin after cooking, remove the shanks and simmer the sauce on high heat for 5–10 minutes before serving—it will concentrate and coat the back of a spoon.
  • Brown the veal shanks the night before and refrigerate them separately; this gives the marinade flavor time to develop and makes cooking day less rushed.
  • A splash of good quality wine saved for the table transforms the eating experience, giving you something bright to sip between bites of rich, savory meat.
Go Back