Osso Buco alla Milanese

Ingredients

• 4 veal shank pieces (osso buco cut), about 1.5 inches thick, tied around the middle with kitchen string
• Salt and black pepper
• 1/2 cup all-purpose flour, for dredging
• 4 tbsp butter
• 2 tbsp olive oil
• 1 yellow onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 1 cup dry white wine
• 2 cups beef or veal stock
• 1 can (14 oz) crushed tomatoes
• 2 bay leaves
• 1/4 cup finely chopped parsley
• Zest of 1 lemon
• 2 cloves garlic, minced

Before you cook

• Tie a piece of kitchen string around the middle of each veal shank so the meat stays attached to the bone.
• Season the veal shanks all over with salt and pepper.
• Finely chop the onion, carrots, and celery.
• Mix the parsley, lemon zest, and minced garlic together in a small bowl for the gremolata and set aside.

Steps

1. Dredge each veal shank in the flour, shaking off the excess.
2. Heat the butter and olive oil in a large heavy pot over medium-high heat.
3. Sear the veal shanks for 3-4 minutes per side until deeply browned, then remove them to a plate.
4. Add the onion, carrots, and celery to the same pot and cook for 8 minutes until softened.
5. Pour in the white wine and scrape up the browned bits from the bottom of the pot.
6. Simmer the wine for 5 minutes until it has reduced by half.
7. Return the veal shanks to the pot and add the stock, crushed tomatoes, and bay leaves.
8. Bring the liquid to a simmer, then cover the pot and reduce the heat to low.
9. Braise for 2 hours, turning the shanks over every 30 minutes, until the meat is fork-tender.
10. Remove the bay leaves and the kitchen string from each shank.
11. Season the sauce with salt and pepper to taste.
12. Sprinkle the gremolata over the shanks just before serving.