Osso Buco alla Milanese

Updated at: Thu, 17 Aug 2023 05:32:24 GMT

Step 1

Place a rack in the lower third of the oven, then preheat to 325 degrees Fahrenheit.

Step 2

Season the veal shanks all over with kosher salt and black pepper. Dredge the veal shanks in flour and tap to remove excess.

Step 3

Heat the vegetable oil and olive oil in a large Dutch oven over medium-high heat.

Step 4

Working in batches as needed, brown the veal shanks all over, about 5 minutes per side. Transfer the browned veal shanks to a plate.

Step 5

Add the onions, celery, and carrots to the pot. Lower the heat to medium heat and sauté the vegetables, occasionally stirring, until the onions are translucent and the vegetables just start to brown, about 10 minutes.

Step 6

Add the garlic and cook until fragrant, about 1 minute.

Step 7

Add the tomato paste, and continue to cook until it turns a darker shade of brick red.

Step 8

Pour the wine into the pot, scraping up the browned bits.

Step 9

Add the beef broth, tomatoes, thyme, and bay leaves, and stir to combine.

Step 10

Season the mixture with salt and pepper to taste.

Step 11

Return the veal shanks to the pot, making sure to submerge them in the sauce fully.

Step 12

Place the lid on the pan, turn heat to low and simmer for 1 hour. Check after 30 minutes of cooking to ensure that there is enough liquid in the pan. Add small amounts of vegetable stock or water if needed.

Step 13

While the veal braises, combine the parsley, lemon zest, garlic, and a pinch of kosher salt in a mortar and pestle. Pound the mixture until the ingredients form a chunky sauce. Taste the gremolata and adjust the seasoning as necessary.

Step 14

Remove the osso buco from the oven, then remove the twine from the veal shanks.

Step 15

Sprinkle the gremolata over the finished osso buco and stir to incorporate. Serve immediately

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