Osso Buco alla Milanese

Ingredients

• 4 veal shanks, cut for osso buco
• 1/2 cup all-purpose flour
• 1 onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup dry white wine
• 2 cups beef stock
• 1 cup crushed tomatoes
• 2 cloves garlic, minced (for gremolata)
• 1 lemon, zested (for gremolata)
• 2 tbsp chopped parsley (for gremolata)

Instructions

1. 1Dredge the veal shanks in flour, shaking off excess, and season with salt and pepper.
2. 2Brown the shanks well on all sides in a hot Dutch oven with oil, then set aside.
3. 3In the same pot, sauté onion, carrot, and celery until softened.
4. 4Deglaze with white wine, scraping up any browned bits, and let it reduce slightly.
5. 5Return the shanks to the pot, add crushed tomatoes and enough stock to come halfway up the meat.
6. 6Cover and braise on low heat (or in a 160°C/325°F oven) for about 2 hours until the meat is fork-tender.
7. 7Combine minced garlic, lemon zest, and parsley to make the gremolata.
8. 8Serve the osso buco topped with fresh gremolata, traditionally alongside risotto alla Milanese.

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