Ossobuco alla Milanese (Pan-Braised)

Fork-tender, wine-scented veal shanks braised until the marrow turns buttery, finished with a bright, garlicky herb sprinkle.

Ingredients

• 4 veal shanks (ossobuco), about 350–450g / 12–16 oz each (about 4 cm / 1.5 in thick)
• 1 tsp fine salt, plus more to taste
• 1/2 tsp black pepper
• 1/3 cup (50g) plain flour (for dredging)
• 3 tbsp olive oil
• 2 tbsp butter
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 4 garlic cloves, minced (divided)
• 1 cup (250 ml) dry white wine
• 2 cups (500 ml) chicken stock (or veal stock if you have it)
• 1 can (400g / 14 oz) crushed tomatoes (or passata)
• 2 bay leaves
• 1 tsp dried thyme (or rosemary)
• Zest of 1 lemon
• 2 tbsp chopped parsley

Method

• 1

  Step 1: Prep & dredge

  Pat the veal shanks dry (helps browning). Season both sides with salt and pepper, then lightly dredge in flour, shaking off excess (you want a thin coat, not a paste).

• 2

  Step 2: Brown the shanks

  Heat olive oil and butter in a large heavy pot/Dutch oven over medium-high heat. When the butter foams, add shanks in a single layer (work in batches if needed). Brown well, about 3–4 minutes per side, until deep golden. Transfer to a plate.

• 3

  Step 3: Build the soffritto

  Lower heat to medium. Add onion, carrot, and celery to the same pot (add a splash of oil if dry). Cook 6–8 minutes, stirring, until softened and lightly golden. Add **half** the minced garlic (2 cloves) and cook until fragrant, 30 seconds.

• 4

  Step 4: Deglaze

  Pour in the white wine and scrape the base of the pot to dissolve the fond. Simmer 2–3 minutes until the wine reduces by about half and the sharp alcohol smell mellows.

• 5

  Step 5: Braise

  Add stock, crushed tomatoes, bay leaves, and thyme. Return shanks to the pot in a snug single layer. The liquid should come about halfway up the sides (top up with a little water/stock if needed). Bring to a gentle simmer.

• 6

  Step 6: Low and slow

  Cover with a lid slightly ajar and simmer on low for 1 hour 30 minutes to 1 hour 45 minutes, flipping the shanks once halfway. You’re looking for meat that yields easily when prodded and is starting to pull from the bone, with a sauce that’s slightly thickened.

• 7

  Step 7: Finish the sauce

  Carefully remove the shanks to a serving dish. Simmer the sauce uncovered 5–10 minutes to thicken slightly if needed. Taste and adjust salt and pepper.

• 8

  Step 8: Gremolata & serve

  Mix lemon zest, parsley, and remaining garlic (2 cloves). Spoon sauce over the ossobuco, then sprinkle gremolata on top right before serving for that classic bright finish.

Tips

• **Don’t rush the browning:** Deep golden shanks = deeper, richer sauce.
• **Keep the simmer gentle:** You want occasional lazy bubbles—boiling will toughen the meat and break the sauce.
• **Sauce thickness:** If it’s too thin, reduce uncovered; if too thick, loosen with a splash of stock or water.
• **Serving ideas (Italian-style):** Traditionally served with risotto (especially saffron risotto) or creamy polenta; also great with mashed potatoes or crusty bread to mop up the sauce.
• **Make-ahead:** Braises taste even better the next day. Cool, refrigerate, then reheat gently on the stove; add a splash of stock if needed.

Nutrition (per serving, estimate)