Osso Buco alla Milanese

Ingredients

• 1400 gVeal shank
• 62.5 gFlour
• 30 mlOlive oil
• 42 gButter
• 150 gOnion
• 80 gCarrot
• 100 gCelery
• 300 gFennel
• 14 gGarlic
• 2 gOrange zest
• 1.5 gMarjoram
• 1 pcsBay leaf
• 240 mlWhite wine
• 120 mlChicken broth
• 240 gTomato
• 8 gParsley
• 2 gLemon zest
• 12 gSalt

Instructions

1. 1

   Prepare & Preheat

   • Preheat oven to 150 °C (approximately 300 °F).
   • Pat the veal shanks dry and season all over with salt and pepper.
2. 2

   Dredge

   • Place the flour in a shallow dish.
   • Dredge each shank in the flour, shaking off excess.
3. 3

   Brown

   • Heat 2 tbsp (30 ml) olive oil and 1 tbsp butter in a heavy braising pot over medium-high heat.
   • Brown the shanks on the flat sides until caramelized, about 5 minutes per side; work in batches if needed.
4. 4

   Sweat the aromatics

   • Pour off excess fat and wipe out any burnt bits.
   • Melt remaining 2 tbsp (≈28 g) butter, then add onion, carrot, celery and fennel. Season and cook until softened but not browned, about 6 minutes.
   • Stir in garlic, orange zest, marjoram and bay leaf and cook 1–2 minutes.
5. 5

   Deglaze & reduce

   • Add wine, bring to a boil and reduce by half (≈5 minutes).
   • Add stock and tomatoes, boil and reduce to about 250 ml total liquid (≈10 minutes).
6. 6

   Braise

   • Place shanks back in pot with bone facing up, cover with parchment and lid, and braise in the oven at a gentle simmer for about 2 hours, turning once and spooning juices over after 40 minutes.
   • If the liquid is simmering too vigorously, lower oven temperature slightly.
7. 7

   Make gremolata

   • Mix chopped parsley, minced garlic (1 tsp) and grated lemon zest (1 tsp) in a small bowl, cover and chill until needed.
8. 8

   Finish & serve

   • When meat is fork-tender, remove lid and sprinkle half the gremolata over the shanks; return to oven uncovered for 15 minutes to caramelize.
   • Lift shanks out carefully, skim fat from sauce and reduce on the stove if needed. Taste and adjust seasoning. Serve shanks with remaining gremolata and plenty of sauce.