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.
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.
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.
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.
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.
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.
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
Red wine: Barolo, Chianti Classico, or Barbera d’Asti
White wine: Verdicchio or aged Chardonnay
Non-alcoholic: Lemon-rosemary soda or sparkling mineral water
4 servings