Description
Tender veal shanks braised to perfection, served with vibrant gremolata. A classic Milanese comfort food.
Ingredients
Units
Scale
- 4 slices (4 slices) veal hind shank (tied)
- Kosher salt and freshly ground pepper
- Flour
- 1 tbsp (15 ml) extra virgin olive oil
- 1 tbsp (15 ml) butter
- 1/2 medium (1/2 medium) onion
- 1 (1) carrot
- 1 (1) celery stalk
- 1 tsp garlic
- 1/2 cup (118 ml) dry white wine
- 1 1/2 cups (355 ml) beef stock
- 1 1/2 cups (355 ml) diced canned plum tomatoes
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 or 3 sprigs parsley
- 1/4 cup (59 ml) chopped parsley
- 1 tsp grated lemon peel
- 1 clove garlic
- 1 anchovy filet
Instructions
- For any braise, use a heavy bottomed pot with a tight fitting lid, large enough to accommodate the veal shanks in a single layer.
- Lay the veal shanks out on a sheet pan and season generously with salt and pepper. Dust with flour, shaking off the excess.
- In the large pot, heat the olive oil and butter over medium-high heat. When hot, add the shanks to the pan and brown well on all sides. Allow space between the shanks, searing them in batches if necessary. Remove from pan and set aside.
- Add the onion, carrot, and celery to the pan, and cook until beginning to soften and brown. Season with salt and pepper. Add the garlic and cook until aromatic, about 1 minute.
- Add the white wine, bring to a boil and reduce by about half.
- Place the veal shanks back in the pot on top of the vegetables. Add the stock, tomatoes, thyme, bay leaf and parsley. The shanks should be covered about halfway with the liquid. Bring to a boil, then reduce to a low simmer.
- Cover the pot tightly, and allow to simmer over very low heat until the veal is very well done and falling off the bone, about 2–3 hours, depending on the size of the shanks. Alternatively, transfer the braise to a preheated 325°F (163°C) oven and cook until tender.
- Remove the pot from the oven, and top the shanks with the gremolata. Turn a few times to mix the gremolata into the braising liquid. Serve with risotto alla milanese. If you wish a thicker sauce, remove the shanks and reduce over high heat until it is the desired consistency.
- Gremolata
- Combine all the ingredients in a small bowl.
Notes
- For deeper flavor, sear the veal shanks in batches to ensure proper browning without overcrowding the pan.
- Substitute dry Marsala wine for the white wine for a richer, slightly sweeter flavor profile.
- To make ahead, prepare the ossobuco up to a day in advance; reheat gently before serving and add fresh gremolata just before plating.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 shank
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 40
- Cholesterol: 150