Osso Buco alla Milanese

Ingredients

• •4 (about 300 g each) veal shanks, cross-cut, about 4 cm thick
• •½ cup all-purpose flour, for dredging
• •1 cup dry white wine
• •1 cup canned whole peeled tomatoes, crushed by hand
• •1 ½ cups chicken or veal stock
• •1 yellow onion, diced
• •2 carrots, diced
• •2 celery stalks, diced
• •4 garlic cloves, minced
• •2 tbsp tomato paste
• •3 tbsp olive oil
• •2 tbsp unsalted butter
• •3 fresh thyme sprigs
• •1 bay leaf
• •1 tbsp lemon zest (for gremolata)
• •1 garlic clove, minced (for gremolata)
• •3 tbsp fresh flat-leaf parsley, finely chopped (for gremolata)
• •to taste kosher salt and black pepper

Directions

1. 1Tie a piece of kitchen twine around each shank to keep the meat attached to the bone during braising; season well with salt and pepper, then dredge lightly in flour and shake off excess.
2. 2Heat olive oil in a large Dutch oven over medium-high heat; sear shanks 4 minutes per side until deeply golden; transfer to a plate.
3. 3Preheat oven to 325°F (165°C); melt butter in the same pot over medium heat; add onion, carrot, and celery; cook 8 minutes until softened.
4. 4Stir in garlic and tomato paste; cook 2 minutes; pour in white wine, scraping up all browned bits, and simmer 3 minutes.
5. 5Add tomatoes, stock, thyme, and bay leaf; stir to combine and bring to a simmer.
6. 6Nestle shanks into the braising liquid — they should be about two-thirds submerged; cover tightly and transfer to the oven.
7. 7Braise 2 hours, turning shanks once halfway through, until meat is completely tender and pulling away from the bone.
8. 8While shanks rest, combine lemon zest, minced garlic, and parsley to make the gremolata.
9. 9Remove twine, discard thyme and bay leaf; taste braising liquid and season; spoon over shanks and finish with gremolata.
10. 10Serve with saffron risotto (risotto alla Milanese) or creamy polenta to catch all the braising juices.

💡 Veal shanks are available at the meat counter of most large Canadian grocery stores — call ahead if your location is smaller. Beef shank cross-cuts (marketed as 'beef osso buco') are a widely available and delicious substitute with a heartier flavour and slightly longer braise time (add 30 minutes). The dish improves dramatically made a day ahead and gently reheated.

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