Osso Buco alla Milanese

🟡 Medium

Ingredients

4 veal shanks (osso buco), about 2 inches thick
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 large onion, quartered
1 cup dry white wine
2 cups beef or veal broth
1 can (400g) crushed tomatoes
3 cloves garlic, minced
2 tablespoons tomato paste
2 bay leaves
4 sprigs fresh thyme
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons gremolata (zest of 1 lemon, 3 cloves garlic minced, fresh parsley)

1

Season veal shanks generously with salt and pepper on all sides.
2

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
3

Brown the veal shanks on all sides for about 10 minutes total, then remove and set aside.
4

In the same pot, sauté the chopped carrots, celery, and onion until softened, about 5 minutes.
5

Add minced garlic and tomato paste, stirring constantly for 1-2 minutes.
6

Deglaze the pot with white wine, scraping up any browned bits from the bottom.
7

Return the veal shanks to the pot, nestling them among the vegetables.
8

Add crushed tomatoes, broth, bay leaves, and thyme sprigs.
9

Bring to a simmer, then reduce heat to low. Cover and braise for 2.5 hours, turning the shanks occasionally.
10

The meat should be fork-tender and the sauce rich and reduced.
11

Remove bay leaves and thyme sprigs. Taste and adjust seasoning.
12

Serve osso buco with the braising liquid spooned over top, garnished with gremolata and accompanied by saffron risotto.

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