Italian Osso Buco – Milan’s Slow-Simmered Masterpiece

When Nonna made Osso Buco, the whole house changed. The rich aroma of veal shanks slowly braising in a wine-tomato broth, the warmth of garlic and herbs filling every corner—it wasn’t just a meal, it was an event. You knew something special was happening the moment the lid came off.

Ingredients

For the Osso Buco:

• 4 veal shanks, 1.5–2 inches thick (tied with kitchen twine)
• 1/2 cup all-purpose flour (for dredging)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1 1/2 cups beef or veal stock
• 1 (14 oz) can crushed tomatoes
• 2 tsp tomato paste (optional)
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper

For the Gremolata (Essential Finish):

• Zest of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1 clove garlic, finely minced

Step-by-Step Instructions: . . .

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