Osso Buco Milanese

Ingredients

• •4 pieces Veal shanks
• •1 teaspoon Salt
• •240 ml White wine
• •0.5 teaspoon Black pepper
• •480 ml Chicken stock
• •2 medium Carrots
• •2 tablespoons Olive oil
• •2 stalks Celery stalks
• •3 cloves Garlic
• •1 medium Onion
• •2 tablespoons Tomato paste
• •2 tablespoons Gremolata

Instructions

1. 1

   Pat 4 veal shanks (2 inches thick) completely dry with paper towels. Season generously with kosher salt and fresh black pepper. Dust lightly with flour, shake off excess.

   💡 Dry surface = better browning. Wet meat steams instead of sears.

2. 2

   Heat 3 tbsp vegetable oil in a large Dutch oven over high heat until smoking. Brown shanks 3-4 minutes per side until deep golden. Do not crowd - brown in batches. Set aside.

   💡 The browned bits (fond) on the bottom of the pot = massive flavor. Do not wash that pot!

3. 3

   Reduce heat to medium. Add 1 diced onion, 2 carrots, 2 celery stalks. Saute 10 minutes until softened and lightly browned. Add 4 cloves garlic, cook 1 minute.

   💡 The soffritto builds the flavor base - cook until caramelized for best results.

4. 4

   Add 3 tbsp tomato paste. Stir and cook 2 minutes until darkened. The paste should smell sweet, not raw.

   💡 Raw tomato paste tastes bitter - cooking it mellows and sweetens the flavor.

5. 5

   Add 250ml dry white wine, scrape up browned bits. Simmer 3 minutes until reduced by half. Add 500ml chicken stock, 2 bay leaves, 4 sprigs thyme.

   💡 Wine adds acidity that cuts through the rich veal. Always reduce before adding stock.

6. 6

   Return veal to pot. Cover tightly. Braise in 325F (165C) oven for 2 hours until meat is fork-tender and falling off the bone.

   💡 Low and slow breaks down collagen into gelatin - this creates the silky sauce.

7. 7

   Make gremolata: mix 1/4 cup parsley, 2 tbsp lemon zest, 2 cloves minced garlic. Serve osso buco over risotto, topped with gremolata.

   💡 Gremolata cuts through the richness - the lemon brightness is essential.