Tender cross-cut veal shanks braised low and slow with white wine, stock, and aromatics until the marrow melts and the meat falls from the bone. Topped with a bright lemon-parsley gremolata, this is the classic Milanese comfort dish, traditionally served with saffron risotto.
Prep Time20 mins
Cook Time150 mins
Total Time170 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 26 gFat
- 9 gSaturated Fat
- 14 gCarbs
- 2 gFiber
- 4 gSugar
- 42 gProtein
- 640 mgSodium
- 780 mgPotassium
- 75 mgCalcium
- 4.5 mgIron
- 10 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Veal Shanks
- 4 cross-cut veal shanks, about 1.5 inches thick (8 to 10 oz each), tied with kitchen twine
- 1 cup all-purpose flour, for dredging
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 1 medium carrot, finely diced
- 2 celery ribs, finely diced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1.5 cups veal or beef stock, plus more if needed
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 sprigs fresh thyme
For the Gremolata
- 1 tablespoon finely grated lemon zest
- 2 garlic cloves, very finely minced
- 3 tablespoons fresh flat-leaf parsley, finely chopped
Directions
- Pat the veal shanks very dry with paper towels. Season generously with salt and pepper, then dredge each shank in flour, shaking off the excess.
- Heat olive oil and butter in a wide heavy Dutch oven over medium-high heat. Brown the shanks in batches, about 3 to 4 minutes per side, until deeply golden. Transfer to a plate and reserve.
- Pour off all but 2 tablespoons of fat. Add the onion, carrot, and celery to the pot and cook over medium heat for 7 to 8 minutes, stirring, until softened and lightly golden. Add the garlic and cook 1 minute more.
- Stir in the tomato paste and cook for 1 minute to caramelize. Pour in the white wine, scraping up the browned bits on the bottom of the pot, and simmer until reduced by half, about 4 minutes.
- Return the veal shanks and any accumulated juices to the pot. Add the stock, bay leaf, and thyme; the liquid should reach about three-quarters up the sides of the shanks. Bring to a gentle simmer.
- Cover and braise on low, turning the shanks every 30 minutes, for 2 to 2.5 hours, or until the meat is fork-tender and pulling away from the bone. Add a splash of stock if the liquid reduces below halfway down the shanks.
- Meanwhile, make the gremolata: combine the lemon zest, garlic, and parsley in a small bowl and mix well. Set aside.
- Carefully lift the shanks from the pot and set on a warmed serving dish. If desired, simmer the sauce for 5 minutes to thicken slightly, then taste and adjust seasoning.
- Spoon the sauce around the shanks, scatter the gremolata generously over the top, and serve hot, traditionally accompanied by saffron risotto.
Cook’s Notes
- Ask your butcher for shanks cut from the hind leg, as they are meatier and more uniform in size.
- Always tie the shanks with twine so they hold their shape during the long braise and stay attached to the bone marrow.
- Do not skip the gremolata: it cuts through the rich, unctuous sauce with bright citrus and fresh herb notes.
- The marrow in the center of each shank is a delicacy; spread it on toasted bread for a classic Milanese accompaniment.
- Ossobuco tastes even better the next day; refrigerate overnight, scrape off the solidified fat, and reheat gently with a splash of stock.
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