How to make it
7 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 325°F (163°C). Pat the veal shanks dry and season them generously with salt and pepper. Dredge each piece in flour, shaking off the excess.
In a large Dutch oven, melt the butter
In a large Dutch oven, melt the butter with the olive oil over medium-high heat. Sear the veal shanks until deeply browned on both sides, about 5 minutes per side. Remove shanks from the pot and set aside.
10 minAdd the onion, carrot, and celery
In the same pot, add the onion, carrot, and celery. Sauté until the vegetables are soft and translucent, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.
8 minPour in the white wine and use a wooden spoon
Pour in the white wine and use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Let the wine reduce by half.
5 minAdd the beef broth, crushed tomatoes, thyme, and bay leaf
Add the beef broth, crushed tomatoes, thyme, and bay leaf. Return the veal shanks to the pot, ensuring they are partially submerged in the liquid. Bring to a simmer.
Cover the pot and transfer
Cover the pot and transfer to the preheated oven. Braise for 1.5 to 2 hours, or until the meat is fork-tender and starting to fall away from the bone.
1 hr 30 minMix the chopped parsley, lemon zest, and a little minced garlic
While the meat rests, mix the chopped parsley, lemon zest, and a little minced garlic to make the gremolata. Sprinkle over the shanks just before serving.
A little kitchen wisdom
Traditional Ossobuco is often served with Risotto alla Milanese. Ensure the veal shanks are tied with kitchen twine to prevent the meat from falling off the bone during the long braise.
