Description
Osso Buco — literally “bone with a hole” — is one of Milan’s greatest contributions to the table. Cross-cut veal shanks are braised low and slow until the meat is falling-off-the-bone tender and the marrow in the center of each bone has become a trembling, unctuous treasure. Finished with gremolata — a bright punch of lemon zest, garlic, and parsley — and served over Risotto alla Milanese, it is one of the most satisfying braises in existence.
Ingredients
Units
- 4 veal shanks, cut crosswise 1.5 inches thick (about 1 lb each)
- 1/2 cup all-purpose flour for dredging
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken or veal stock
- 1 bouquet garni (thyme, parsley, bay leaf)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- For the gremolata: zest of 1 lemon
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 clove garlic, finely minced
Instructions
- Preheat the oven to 325°F. Pat the veal shanks dry and tie a piece of kitchen twine around the circumference of each to help them hold their shape during braising. Season with salt and pepper, then dredge lightly in flour, shaking off the excess.
- Heat the olive oil in a large Dutch oven over medium-high heat. Brown the shanks on both sides, about 4 minutes per side, working in batches if needed. Remove and set aside.
- Reduce the heat to medium. Add the butter, then the onion, carrot, and celery. Cook for 6-7 minutes until softened. Add the garlic and cook for 30 seconds.
- Pour in the white wine and scrape up all the fond from the bottom. Let the wine reduce by half, about 3 minutes. Add the diced tomatoes, stock, and bouquet garni.
- Return the shanks to the pot — they should be nestled snugly in a single layer with the liquid coming about two-thirds up the sides. Bring to a simmer.
- Cover and transfer to the oven. Braise for 2 to 2.5 hours, turning the shanks once halfway through, until the meat is extremely tender and pulling away from the bone.
- While the shanks braise, make the gremolata by combining the lemon zest, parsley, and garlic. Set aside.
- Carefully transfer the shanks to a platter. Remove the twine. If the braising liquid is too thin, reduce it on the stovetop over medium-high heat until it coats the back of a spoon. Pour the sauce over the shanks and finish with a generous scattering of gremolata. Serve over Risotto alla Milanese.
Notes
- Tie each shank with twine — the meat shrinks as it braises and the twine keeps it from falling apart and separating from the bone.
- The gremolata is not a garnish — it is an essential component. Its brightness cuts through the richness of the braised meat and ties the whole dish together.
- Ask your butcher to cut the shanks 1.5 inches thick for the best ratio of meat to bone. Thinner cuts dry out, thicker ones take too long.
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 6g
- Sodium: 890mg
- Fat: 38g
- Carbohydrates: 24g
- Protein: 62g