Osso Buco Milanese Classic (Printable)

Tender braised veal shanks in tomato and vegetable sauce finished with a fresh gremolata.

# What You'll Need:

→ Veal and Seasoning

01 - 4 veal shanks (approximately 12.3 oz each, cross-cut, bone-in)
02 - Salt and freshly ground black pepper, to taste
03 - 1/3 cup all-purpose flour (gluten-free flour as needed) for dredging

→ Vegetables

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter
06 - 1 large onion, finely chopped
07 - 2 carrots, diced
08 - 2 celery stalks, diced
09 - 4 garlic cloves, minced

→ Braising Liquid

10 - 1 cup dry white wine
11 - 1 can (14 oz) diced tomatoes with juice
12 - 1 1/2 cups beef or veal stock
13 - 2 tablespoons tomato paste
14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - Zest of 1 lemon (reserve half for gremolata)

→ Gremolata

17 - 2 tablespoons fresh flat-leaf parsley, finely chopped
18 - 1 garlic clove, minced
19 - Zest of 1 lemon (from reserved portion)

# How to Make It:

01 - Pat the veal shanks dry and season generously with salt and black pepper. Dredge each shank lightly in flour, shaking off any excess.
02 - Heat olive oil and butter in a large Dutch oven over medium-high heat. Brown the veal shanks on all sides, about 3 to 4 minutes per side, then transfer to a plate.
03 - Add onion, carrots, celery, and garlic to the same pot. Sauté until softened, approximately 6 minutes.
04 - Stir in tomato paste and cook for 1 minute. Deglaze the pot with white wine, scraping up any browned bits from the bottom.
05 - Add diced tomatoes with their juice, stock, bay leaves, thyme, and half of the lemon zest. Stir to combine.
06 - Return the veal shanks to the pot in a single layer, spooning sauce over the top. Bring to a simmer, cover, and transfer to a preheated oven at 325°F. Braise for 2 hours or until the meat is fork-tender.
07 - Mix finely chopped parsley, minced garlic, and the reserved lemon zest to create the gremolata garnish.
08 - Remove the shanks from the pot. Skim excess fat from the sauce if necessary, and simmer to thicken if desired. Spoon sauce over the shanks and sprinkle gremolata on top before serving.

# Expert Hints:

01 -
  • The veal becomes fall-apart tender while the sauce deepens into pure umami gold.
  • It looks fancy enough to impress guests but asks only for your time, not your stress.
  • That citrusy gremolata finish feels like a small miracle that takes thirty seconds to make.
02 -
  • The meat continues cooking gently after you remove it from the oven, so pull it out when it's nearly tender but still holds its shape—overcooked meat becomes stringy.
  • Don't skip browning the shanks properly; that crust is what deepens the final flavor, and rushing this step shows in the finished dish.
  • The gremolata must be added at the last possible moment or it will oxidize and lose its brightness—it's a flavor reset, not a side dish.
03 -
  • Use a heavy Dutch oven and resist peeking while it braises—every time you lift the lid, you release heat and slow the process; trust it.
  • The marrow bone in the center of each shank releases into the sauce and thickens it naturally; don't discard it, and definitely don't cut around it.
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