Ossobuco alla Milanese

Instructions

1. 1

   Sear the Veal: Pat the veal shanks thoroughly dry. Season generously with salt and pepper, then lightly dredge in flour, shaking off excess. Heat 2 tbsp olive oil and 1 tbsp butter in a large Dutch oven over medium-high heat. Sear the shanks until deeply browned on both sides (about 5 minutes per side). Remove shanks and set aside.

2. 2

   Sauté the Mirepoix: Reduce heat to medium. Add the diced onion, carrot, and celery to the fat in the pot. Cook until softened and lightly browned, about 8-10 minutes.

3. 3

   Deglaze: Add the tomato paste and cook for 1 minute until it darkens. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine has reduced by half.

4. 4

   Braise: Return the veal shanks to the pot, nestling them into the vegetables. Pour in the stock until it reaches about halfway up the sides of the shanks. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to a 325°F (160°C) oven.

5. 5

   Cook until Tender: Braise for 1.5 to 2 hours, checking occasionally. The meat should be completely fork-tender and falling away from the bone, and the marrow inside the bone should be soft and jelly-like.

6. 6

   Garnish with Gremolata: Carefully transfer the shanks to serving plates. If the sauce is too thin, simmer it on the stovetop to reduce and thicken. Pour the sauce over the meat and sprinkle the fresh lemon-garlic gremolata over the top just before serving. Traditionally served with Risotto alla Milanese.