A Milanese masterpiece of slow-braised veal shanks, gently simmered in white wine, broth, and aromatics, traditionally served with saffron risotto and finished with gremolata.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 30 minsCook Time 2 hrs 30 minsTotal Time 3 hrsFor the Osso Buco
4 veal shanks (about 1½ to 2 inches thick, ~2½ lbs or 1.1 kg), tied with kitchen twine
Salt and freshly ground black pepper
½ cup all-purpose flour (for dredging)
3 tbsp olive oil
2 tbsp unsalted butter
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
1 cup dry white wine
2 cups veal or chicken stock (low sodium)
1 can crushed tomatoes (or peeled and chopped)
1 bay leaf
1 sprig rosemary
1 sprig thyme
Zest of ½ lemon (optional, for extra brightness)
For the Gremolata
Zest of 1 lemon
1 clove garlic, finely minced
2 tbsp chopped fresh parsley
Prepare and Sear the Veal
1
Pat veal shanks dry. Season generously with salt and pepper .
Dredge in flour , shaking off excess.
In a Dutch oven, heat olive oil and butter over medium-high.
Sear veal shanks until browned on both sides (~3–4 minutes per side). Remove and set aside.
Build the Flavor Base
2
In the same pan, add onion , carrot , and celery . Sauté until soft and golden, about 10 minutes.
Add garlic and cook another minute.
Deglaze the pan with white wine , scraping up browned bits. Let it reduce by half.
Braise Low and Slow
3
Stir in tomatoes , stock , bay leaf , rosemary , and thyme .
Nestle veal shanks back into the pot. Liquid should come halfway up the sides.
Bring to a gentle simmer. Cover and braise over low heat for 2–2½ hours , or until meat is fork-tender and nearly falling off the bone.
Turn veal once or twice during cooking.
Finish and Garnish
4
Once cooked, discard bay leaf and herb stems.
Adjust seasoning with salt , pepper , and lemon zest if desired.
Mix gremolata ingredients in a small bowl.
Spoon the gremolata over each shank before serving.
To Serve
5 Traditionally paired with:
Risotto alla Milanese (saffron risotto)
Or polenta , buttered tagliatelle , or mashed potatoes
Spoon braising sauce generously over each veal shank. Garnish with gremolata for a vibrant finish.
Variations
6
Swap veal for beef shanks or pork osso buco
Use bone marrow or add pancetta for extra richness
Add mushrooms or olives to the braise for depth
Pairing Suggestions
7
Red wine: Barolo, Chianti Classico, or Barbera d’Asti
White wine: Verdicchio or aged Chardonnay
Non-alcoholic: Lemon-rosemary soda or sparkling mineral water
Ingredients For the Osso Buco
4 veal shanks (about 1½ to 2 inches thick, ~2½ lbs or 1.1 kg), tied with kitchen twine
Salt and freshly ground black pepper
½ cup all-purpose flour (for dredging)
3 tbsp olive oil
2 tbsp unsalted butter
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
1 cup dry white wine
2 cups veal or chicken stock (low sodium)
1 can crushed tomatoes (or peeled and chopped)
1 bay leaf
1 sprig rosemary
1 sprig thyme
Zest of ½ lemon (optional, for extra brightness)
For the Gremolata
Zest of 1 lemon
1 clove garlic, finely minced
2 tbsp chopped fresh parsley
Directions Prepare and Sear the Veal
1
Pat veal shanks dry. Season generously with salt and pepper .
Dredge in flour , shaking off excess.
In a Dutch oven, heat olive oil and butter over medium-high.
Sear veal shanks until browned on both sides (~3–4 minutes per side). Remove and set aside.
Build the Flavor Base
2
In the same pan, add onion , carrot , and celery . Sauté until soft and golden, about 10 minutes.
Add garlic and cook another minute.
Deglaze the pan with white wine , scraping up browned bits. Let it reduce by half.
Braise Low and Slow
3
Stir in tomatoes , stock , bay leaf , rosemary , and thyme .
Nestle veal shanks back into the pot. Liquid should come halfway up the sides.
Bring to a gentle simmer. Cover and braise over low heat for 2–2½ hours , or until meat is fork-tender and nearly falling off the bone.
Turn veal once or twice during cooking.
Finish and Garnish
4
Once cooked, discard bay leaf and herb stems.
Adjust seasoning with salt , pepper , and lemon zest if desired.
Mix gremolata ingredients in a small bowl.
Spoon the gremolata over each shank before serving.
To Serve
5 Traditionally paired with:
Risotto alla Milanese (saffron risotto)
Or polenta , buttered tagliatelle , or mashed potatoes
Spoon braising sauce generously over each veal shank. Garnish with gremolata for a vibrant finish.
Variations
6
Swap veal for beef shanks or pork osso buco
Use bone marrow or add pancetta for extra richness
Add mushrooms or olives to the braise for depth
Pairing Suggestions
7
Red wine: Barolo, Chianti Classico, or Barbera d’Asti
White wine: Verdicchio or aged Chardonnay
Non-alcoholic: Lemon-rosemary soda or sparkling mineral water
