Osso Buco alla Milanese (Braised Veal Shanks)

Ingredients

• 4 veal shanks (about 1 inch thick)
• 1/2 cup all-purpose flour
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 1 cup dry white wine
• 1 cup chicken broth, or beef broth
• 1 teaspoon dried oregano (optional)
• 1 teaspoon lemon zest (for gremolata)
• 2 tablespoons chopped fresh parsley (for gremolata)

Instructions

1. 1

   Pat the veal shanks dry with paper towels. Season generously with salt and pepper, then dredge in flour, shaking off any excess.

2. 2

   In a large Dutch oven or heavy pot, heat the butter and oil over medium-high heat. Add the shanks and brown them well on all sides, about 8-10 minutes. Remove the meat to a plate and set aside.

3. 3

   Reduce the heat to medium. Add the chopped onion, carrot, and celery to the pot. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.

4. 4

   Add the minced garlic and cook for another minute until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon.

5. 5

   Return the veal shanks to the pot. Add the chicken broth and herbs. The liquid should cover about 3/4 of the meat. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the meat is fork-tender and falling off the bone.

6. 6

   While the veal is cooking, prepare the gremolata: mix the lemon zest, chopped parsley, and a minced clove of garlic (optional) in a small bowl.

7. 7

   Check the sauce before serving. If it is too thin, you can remove the lid and increase the heat for 5-10 minutes to reduce it. Serve the veal shanks topped with the sauce and sprinkled with fresh gremolata.