Osso Buco alla Milanese

Ingredients

• 4 pieces veal shanks
• 2 tablespoons olive oil
• 1 cup white wine
• 2 cups beef broth
• 2 medium carrots
• 2 stalks celery
• 1 large onion
• 3 cloves garlic
• 1 tablespoon lemon zest
• 1 bunch parsley
• 2 leaves bay leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup flour

Instructions

1. 1

   Preheat your oven to 325°F (160°C).

2. 2

   Season the veal shanks with salt and black pepper. Dredge them in flour, shaking off the excess.

3. 3

   In a large Dutch oven, heat olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 8-10 minutes. Remove and set aside.

4. 4

   In the same pot, add chopped onion, carrots, celery, and minced garlic. Sauté for about 5 minutes until the vegetables are softened.

5. 5

   Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for 3-5 minutes until slightly reduced.

6. 6

   Return the veal shanks to the pot. Add the beef broth, bay leaves, and lemon zest. The liquid should cover the shanks about halfway.

7. 7

   Bring to a gentle simmer, then cover the pot and transfer it to the preheated oven. Cook for 2 to 2.5 hours, or until the meat is fork-tender.

8. 8

   While the osso buco is cooking, prepare the gremolata by finely chopping the parsley and mixing it with lemon zest. Set aside.

9. 9

   Once done, remove the pot from the oven and let it rest for 10 minutes. Serve the osso buco with the gremolata sprinkled on top.

10. 10

    Enjoy your Osso Buco alla Milanese with risotto or polenta for a complete meal.