Osso Buco alla Milanese

(Milanese-style braised veal shanks)

Braising meats such as veal shanks, lamb shanks, beef ribs and other fibrous cuts is a basic technique for transforming them from a tough cut into tender, flavorful meals with a hearty, thick sauce.  Osso buco is Italian for marrow bone. As the veal shank sections slowly braise in a bath of meat stock, wine, and vegetables, the marrow and the connective tissue begins to melt into the sauce creating a silky-smooth texture and richer flavor.

The following recipe serves six, but you can easily adjust the amounts accordingly.

• 2 tablespoons butter
• 2 tablespoons olive oil
• 6 large veal shank sections (aprox. 2 inch shank section with the the marrow bone)
• flour
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• 1 medium onion, finely chopped
• 1 cup of white wine or dry French vermouth
• 1 tablespoon of double-concentrated tomato paste
• salt
• pepper
• 1 quart of veal stock or water

Gremolata

• 1 clove of garlic, finely chopped
• 1 tablespoon fine chopped Italian flat leaf parsley
• grated zest from 1/2 lemon

Melt butter in olive oil over high heat in a braising pot or dutch oven. Dust the shanks with flour and brown each side. Rotate the veal in and out if you can’t fit all in the pot at once. Lower heat to medium and add the celery, carrot and onion. Saute until lightly browned.

Return shanks to pot, add wine, tomato paste, salt, and pepper. Add enough stock and/or water to just cover the shanks. Cover and cook slowly over low heat for about 1-1/2 to 2 hours.

When the shanks are fork tender remove from pot. Raise heat to high and reduce liquid until it thickens slightly. Sprinkle veal with gremolata, ladle sauce over top, serve with risotto or noodles.