Osso Buco alla Milanese

Ingredients

• 6 veal shanks, cut 2 inches thick
• 1/2 cup all-purpose flour
• 4 tbsp olive oil
• 2 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 can (14 oz) diced tomatoes
• 2 cups veal or beef stock
• 2 bay leaves
• Fresh thyme sprigs
• 2 tbsp fresh parsley, chopped
• 1 lemon, zested
• 2 cloves garlic, minced

Instructions

1. Prep Shanks: Tie kitchen string around each shank to hold shape. Season and dust with flour.
2. Brown: Heat oil and butter in Dutch oven. Brown shanks on all sides, about 8 minutes total. Remove.
3. Build Base: Sauté onion, carrots, celery until soft, 8 minutes. Add garlic, cook 1 minute.
4. Deglaze: Pour in wine, scraping up browned bits. Add tomatoes, stock, herbs.
5. Braise: Return shanks to pot. Cover, braise at 325°F for 2-2.5 hours until tender.
6. Make Gremolata: Mix parsley, lemon zest, and garlic.
7. Serve: Top with gremolata, serve with risotto Milanese.