Ingredients (Serves 4)
For the Osso Buco:
• 4 veal shanks (about 2 cm thick), bone-in
• Salt and freshly ground black pepper, to taste
• ½ cup (60g) all-purpose flour, for dusting
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 1 cup (240ml) dry white wine
• 1 ½ cups (360ml) beef or veal broth
• 1 can (400 g) diced tomatoes (or 3 fresh tomatoes, peeled and chopped)
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Zest of ½ lemon (optional, for brightness)
For the Gremolata (Traditional Topping):
• Zest of 1 lemon
• 1 small garlic clove, finely minced
• 2 tbsp fresh parsley, finely chopped
Instructions
1. Prepare the veal shanks:
• Pat the veal shanks dry, season generously with salt and pepper, and dust lightly with flour, shaking off excess.
2. Sear the meat:
• In a large, heavy-bottomed pan (or Dutch oven), heat olive oil and butter over medium-high heat.
• Sear the shanks on all sides until golden brown (about 3-4 minutes per side). Remove and set aside.
3. Sauté the aromatics:
• In the same pan, lower the heat to medium and add onion, carrot, celery, and garlic.
• Cook until softened (about 5 minutes), stirring occasionally.
4. Deglaze with wine:
• Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half.
5. Braise the veal:
• Add the broth, tomatoes, rosemary, thyme, bay leaf, and lemon zest. Stir to combine.
• Nestle the veal shanks back into the pot, ensuring they are partially submerged in the liquid.
• Cover and simmer on low heat for 2 to 2.5 hours, turning the shanks occasionally, until the meat is fork-tender. (Alternatively, braise in a 160°C oven).
6. Prepare the gremolata:
• Mix lemon zest, parsley, and minced garlic in a small bowl.
7. Serve:
• Remove the veal shanks carefully and spoon the rich, velvety sauce over them.
• Sprinkle with gremolata for a burst of freshness.
• Serve with risotto alla Milanese (saffron risotto), polenta, or crusty bread.
Buon appetito!