Italian Osso Buco – Milan’s Slow-Simmered Masterpiece

Instructions

1. Dredge veal shanks in flour and season with salt and pepper.
2. Heat olive oil and butter in a Dutch oven over medium-high. Brown shanks on all sides (3–4 minutes per side). Remove and set aside.
3. Add onion, carrot, and celery to the same pot. Sauté for 6–8 minutes until softened. Add garlic and cook for 1 more minute.
4. Deglaze with white wine, scraping up browned bits. Let reduce for 2–3 minutes.
5. Stir in tomatoes, tomato paste (if using), stock, thyme, bay leaves, and a little more salt and pepper.
6. Return veal shanks to the pot. Liquid should come halfway up the meat—add stock if needed.
7. Bring to a simmer, cover, and cook on low for 2 to 2.5 hours, until fork-tender.
8. Remove bay leaves and thyme sprigs. Let the shanks rest.
9. Mix gremolata ingredients in a small bowl and sprinkle over each serving.

What to Serve With

• Creamy risotto alla Milanese
• Silky polenta
• Buttered tagliatelle

This dish is bold, comforting, and deeply flavorful. Every bite is a taste of Milan—slow-cooked tradition at its finest.