Osso Buco alla Milanese

• 4 veal shanks (bone-in, 3cm thick)
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1stalk celery, finely chopped
• 2tablespoons tomato paste
• 200ml dry white wine
• 300ml chicken broth
• 40g butter
• 30g all-purpose flour
• 2tablespoons extra-virgin olive oil
• 1 lemon, zested
• 3tablespoons Italian parsley, finely chopped
• 1clove garlic, finely chopped
• 1teaspoon salt and pepper

Steps

1. 1

   Prepare the meat

   Score the membrane around the edges of each veal shank (to prevent curling), then season with salt and pepper and dust lightly with flour.

2. 2

   Sear the meat

   Heat the extra-virgin olive oil and half the butter in a heavy-bottomed pot over high heat. Sear the meat on both sides until nicely browned, then set aside.

   8:00
3. 3

   Make the soffritto

   Add the remaining butter, then gently sweat the finely chopped onion, carrot, and celery over low heat until completely softened and translucent.

   10:00
4. 4

   Add the wine

   Add the dry white wine and cook over high heat until reduced by half.

   5:00
5. 5

   Braise

   Return the meat to the pot and add the tomato paste and chicken broth. Cover and braise over very low heat until the meat is tender enough to fall off the bone.

   2:00:00
6. 6

   Make the gremolata

   Combine the lemon zest, finely chopped Italian parsley, and finely chopped garlic. This is the soul of osso buco.

7. 7

   Finish and serve

   Plate the meat, spoon the braising juices over the top, and finish with a generous scattering of gremolata. Don't forget to scoop out the bone marrow with a spoon.