Veal Osso Buco: A Taste of Milan

Ingredients:

  • 4 pieces of veal shanks (about 1.5 inches thick)
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour, for dredging
  • 1/4 cup olive oil
  • 1 small onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 3 cups chicken broth
  • 3 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon zest

For the Gremolata:

  • 2 garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon lemon zest

Instructions:

  1. Season each veal shank with salt and pepper, then dredge in flour. Shake off excess.
  2. In a large Dutch oven, heat the olive oil over medium heat. Add the veal shanks and brown all sides. This should take about 5 minutes per side. Remove the veal shanks and set aside.
  3. In the same pot, add the onion, carrot, and celery. Sauté until the vegetables are tender, for about 8 minutes.
  4. Stir in the tomato paste and cook for 1-2 minutes. Add the wine and simmer until the liquid has reduced by half, about 5 minutes.
  5. Return the veal shanks to the pot and add the chicken broth. Bring to a simmer, then reduce the heat to low, cover, and cook for about 1.5 to 2 hours, or until the meat is very tender.
  6. While the veal is cooking, make the gremolata: mix together the minced garlic, chopped parsley, and lemon zest.
  7. Serve the veal osso buco with a sprinkling of gremolata on top.