Milanese Osso Buco with Gremolata
Slow-braised veal shanks with white wine, vegetables, broth, and a fresh lemon-parsley gremolata.
About This Dish
Low oven heat softens the shanks while their marrow enriches the braising liquid, and gremolata restores freshness just before serving.
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Stages
- Browning30 min
- Braising2 hr 15 min
- Sauce and Gremolata15 min
Step-by-Step Instructions
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1
Tie each shank around the middle, season, dust lightly with flour, and brown well in oil in a Dutch oven. Remove to a plate.
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2
Soften the diced onion, carrot, and celery. Deglaze with wine and reduce by half.
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3
Add tomatoes and stock, return the shanks in one layer, cover, and braise at 165 °C for about 2 hours 15 minutes until tender.
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4
Move the shanks carefully to a warm platter. Skim and reduce the sauce if needed, then adjust the salt and pepper.
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5
Mix parsley, lemon zest, and one finely grated garlic clove. Spoon sauce around the shanks and scatter gremolata on top.
