Osso Buco
Milan's braised veal shank, the special occasion centerpiece of Lombardy. Meat that surrenders at the touch of a fork, with marrow to scoop.
Peek at the ingredients
Ingredients 14 ingredients
- 4 cross-cut veal shanks, about 1 1/2 inches thick (tie with twine to hold together)
- 1/2 cup flour, for dredging
- 3 tbsp olive oil
- 2 tbsp butter
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 (14 oz) can crushed tomatoes
- 2 cups beef stock
- 2 bay leaves
- For the gremolata: zest of 1 lemon, 2 cloves garlic (minced), 3 tbsp chopped flat-leaf parsley
- Salt and black pepper
Tap an ingredient to check it off as you shop or cook.
Method
- 1
Heat the oven to 325F. Pat the shanks very dry and season generously with salt and pepper. Dredge lightly in flour, shaking off the excess.
- 2
Heat the olive oil in a heavy oven-safe pot over medium-high heat. Brown the shanks deeply on both sides, about 4 minutes per side. Do not crowd. Set aside.
- 3
Lower the heat to medium. Add the butter, onion, carrots, and celery. Cook until softened and just starting to color, about 8 minutes. Stir in the garlic for 30 seconds.
- 4
Pour in the wine and scrape up every browned bit. Let it bubble until reduced by half.
- 5
Add the crushed tomatoes, beef stock, and bay leaves. Nestle the shanks back in so they are mostly submerged. Bring to a gentle simmer.
- 6
Cover and transfer to the oven. Braise for 1 1/2 to 2 hours, turning once, until the meat is fork tender and nearly falling off the bone.
- 7
Mix the gremolata ingredients together. Serve the shanks with some of the braising sauce spooned over, scattered with gremolata. Traditionally over risotto alla milanese or polenta.
