Osso Buco Milanese Braised Veal (Printable)

Slow-braised veal shanks in tomato-vegetable sauce topped with fresh gremolata for depth and zest.

# What You'll Need:

→ 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 (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 for gremolata)

→ Gremolata

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

# How-To Steps:

01 - Pat veal shanks dry and season generously with salt and pepper. Dredge lightly 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. Cook 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.
05 - Add diced tomatoes with juice, 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 and braise in a preheated oven at 325°F for 2 hours or until veal is fork-tender.
08 - Mix parsley, garlic, and remaining lemon zest to make gremolata.
09 - Remove veal shanks to a platter. Skim fat from sauce if needed. Simmer sauce to thicken if desired. Spoon sauce over shanks and sprinkle with gremolata before serving.

# Expert Suggestions:

01 -
  • Those veal shanks become fork-tender, almost melting, and the bone marrow adds a silky depth that store-bought stock can't fake.
  • The gremolata hits at the end like a bright bell, cutting through all that richness and making you want another spoonful.
  • It looks restaurant-worthy but feels completely homemade, which somehow makes you feel like a genius without actually demanding that much active work.
02 -
  • The meat is done when it's so tender that a fork slides through it without resistance—cooking beyond that point dries it out, so check at 1 hour 45 minutes if your oven runs hot.
  • Don't skip the browning step, even though it feels tedious; that caramelized surface is where half the flavor of this dish lives, and rushing through it shows in the final taste.
  • The gremolata must be fresh and added at the very last moment—pre-mixing it with the sauce mutes the lemon brightness that makes the whole dish work.
03 -
  • Use a Dutch oven or heavy ovenproof pot that moves easily from stovetop to oven, and make sure your oven racks can support it—a full pot of braising liquid is heavy, and you want stability.
  • Taste the sauce once the meat is done and adjust the seasoning with a pinch more salt if needed; after 2 hours, flavors can mellow slightly, and that final adjustment makes everything snap into focus.
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