Osso Buco Milanese Classic (Printable)

Slow-braised veal shanks in rich tomato sauce, enhanced by a bright, lemony gremolata topping.

# What You'll Need:

→ Veal and Seasoning

01 - 4 veal shanks (approximately 12 oz each, cross-cut, bone-in)
02 - Salt and freshly ground black pepper, to taste
03 - 1/3 cup all-purpose flour (gluten-free flour as needed) for dredging

→ Vegetables

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter
06 - 1 large onion, finely chopped
07 - 2 carrots, diced
08 - 2 celery stalks, diced
09 - 4 garlic cloves, minced

→ Braising Liquid

10 - 1 cup dry white wine
11 - 1 can (14 oz) diced tomatoes with juice
12 - 1 1/2 cups beef or veal stock
13 - 2 tablespoons tomato paste
14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - Zest of 1 lemon (reserve half for gremolata)

→ Gremolata

17 - 2 tablespoons fresh flat-leaf parsley, finely chopped
18 - 1 garlic clove, minced
19 - Reserved half lemon zest

# How to Make It:

01 - Pat the veal shanks dry, then season generously with salt and freshly ground black pepper. Lightly dredge each in flour, shaking off the excess.
02 - Heat olive oil and butter in a large Dutch oven over medium-high heat. Sear veal shanks on all sides for 3 to 4 minutes per side until browned. Transfer to a plate.
03 - In the same pot, add chopped onion, carrots, celery, and minced garlic. Cook until softened, about 6 minutes.
04 - Stir in tomato paste and cook for 1 minute. Pour in dry white wine to deglaze, scraping up browned bits from the bottom.
05 - Add diced tomatoes with juice, beef or veal stock, bay leaves, dried thyme, and half of the lemon zest. Stir to integrate flavors.
06 - Place veal shanks back into the pot in a single layer. Spoon sauce over them and bring to a gentle simmer.
07 - Cover and transfer the pot to a preheated oven at 325°F. Braise for 2 hours, or until the veal is fork-tender.
08 - While veal cooks, combine fresh parsley, minced garlic, and the reserved half of lemon zest to make gremolata.
09 - Remove veal shanks to a serving platter. Skim fat from sauce if desired and reduce sauce slightly on stovetop to thicken. Spoon sauce over the shanks and sprinkle with gremolata before serving.

# Expert Advice:

01 -
  • The veal becomes so tender it practically dissolves on your tongue, a texture you can only achieve through time and care.
  • That bright gremolata finish cuts through the richness perfectly, making you want another bite immediately.
  • It feels fancy enough to impress but honest enough to be genuinely comforting.
02 -
  • Don't rush the browning step; those caramelized bits are what give the finished dish its deep, complex flavor, so take your time and brown each shank properly.
  • If your sauce looks thin after braising, remove the shanks and simmer it uncovered for 10 to 15 minutes to concentrate the flavors and thicken slightly; don't skip this because it makes all the difference.
03 -
  • Brown the veal in batches if your pot is crowded—overcrowding drops the temperature and steams the meat instead of browning it, which costs you flavor.
  • Save a bit of the gremolata to scatter over individual servings at the table so guests experience that fresh, lemony brightness from the very first bite.
Go Back