Osso Buco alla Milanese with Mario Batali's Gremolata

Tender veal shanks slowly braised with aromatic vegetables, white wine, tomatoes and herbs until the meat is exceptionally tender and the sauce is rich and flavorful. A bright gremolata of parsley, toasted pine nuts and lemon zest provides a fresh finish that balances the richness of this classic Milanese dish.

Servings: 6–8
Prep Time: About 30 minutes
Cook Time: About 2½ hours

Ingredients:

• 1 cup finely chopped onion
• ⅔ cup finely chopped carrots
• ⅔ cup finely chopped celery
• ¼ cup unsalted butter
• 1 teaspoon minced garlic
• Lemon peel, cut into strips
• 6–8 veal shanks, cut about 2 inches thick
• ¾ cup all-purpose flour, for dredging
• ½ cup vegetable oil
• 1 cup dry white wine
• 1½ cups beef broth, plus additional if needed
• 1 (1-pound) can Italian tomatoes, cut up, with their juice
• ¼ teaspoon dried thyme
• ½ teaspoon dried basil
• 2 bay leaves
• 2 sprigs Italian parsley
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 350°F.
2. Combine the onion, carrots, celery, butter and garlic in a large, heavy casserole or Dutch oven. Cook over medium heat for 8–10 minutes, until the vegetables begin to soften.
3. Add 2 strips of lemon peel and remove the casserole from the heat.
4. Dredge the veal shanks in the flour, shaking off any excess.
5. Heat the vegetable oil in a large skillet over medium-high heat. Brown the veal shanks well on all sides.
6. Arrange the browned veal shanks over the vegetables in the casserole or Dutch oven.
7. Carefully spoon off nearly all the fat remaining in the skillet.
8. Add the white wine to the skillet and boil briskly for about 3 minutes, scraping up the browned bits from the bottom of the pan.
9. Pour the wine and pan juices over the veal.
10. Add the beef broth, tomatoes and their juice, thyme, basil, bay leaves and parsley. Season with salt and freshly ground black pepper.
11. The braising liquid should come approximately to the tops of the veal shanks. Add additional beef broth if necessary.
12. Bring to a gentle boil, cover tightly and transfer to the oven.
13. Braise for about 2 hours, carefully turning and basting the veal approximately every 20 minutes, until the meat is very tender.
14. Remove the bay leaves and parsley sprigs. Taste the sauce and adjust the seasoning as necessary.
15. Garnish with additional strips of lemon peel and serve with the gremolata sprinkled over the top.

Mario Batali’s Gremolata

Yield: About ½ cup

Ingredients:

• ¼ cup finely chopped Italian parsley
• ¼ cup pine nuts, toasted until dark golden brown
• Zest of 1 lemon

Instructions:

1. Combine the chopped parsley, toasted pine nuts and lemon zest loosely in a small bowl.
2. Set aside until ready to serve.
3. Sprinkle the gremolata over the Osso Buco immediately before serving.

Tip: Osso Buco is traditionally served with Risotto alla Milanese, which is particularly good for soaking up the braising sauce. When serving, handle the shanks carefully so the tender meat stays attached to the bone—and don't overlook the marrow in the center of the bone.

Source: Osso Buco source unknown; Gremolata courtesy of Mario Batali