Braised Veal Shanks Milano Style

Braised veal shanks need slow heat and patience. The meat around the bone should become tender enough to pull apart with a fork, while the sauce stays savoury and balanced rather than greasy.

In ossobuco alla Milanese, the final gremolata is not decoration. Lemon zest, parsley and garlic lift the richness of the veal and make the dish taste fresher at the table.

Brown the Shanks Before Braising

Pat the veal dry, season it and dust it lightly with flour. Brown the shanks in butter and olive oil until both sides have good colour. This gives the sauce more depth and helps the meat hold its shape.

If the shanks curl at the edges, tie them with kitchen string before cooking. This keeps them neat and helps them braise evenly.

Ingredients for Ossobuco alla Milanese

4 veal shanks, cut thick.
Plain flour for dusting.
1 onion, 1 carrot and 1 celery stick, finely chopped.
Dry white wine.
Stock, added gradually.
Butter and olive oil.
Lemon zest, parsley and garlic for gremolata.
Salt and black pepper.

Keep the Braise Gentle

After browning, soften the vegetables in the same pan. Add wine and let it reduce, then add enough stock to come partway up the shanks. Cover and cook gently until the meat is tender.

The liquid should barely bubble. A hard boil can make the meat tighten and the sauce cloudy. Turn the shanks carefully during cooking and add stock only when needed.

Finish with Gremolata

Mix finely chopped parsley, lemon zest and a little garlic. Spoon it over the veal just before serving. It should smell bright and fresh against the slow-cooked sauce.

Keeping the Marrow and Sauce Intact

Handle the shanks gently once they begin to soften. The marrow is part of the pleasure of ossobuco, and rough turning can make the centre fall out before serving. Use a wide spoon or spatula rather than tongs if the meat is very tender.

If the sauce tastes thin after the meat is cooked, lift out the shanks and reduce the liquid uncovered. This concentrates the vegetables, wine and stock without overcooking the veal.

What to Serve with Veal Shanks

Saffron risotto is the classic partner, but soft polenta or mashed potatoes also work because they hold the sauce. Add gremolata only at the end so the lemon and parsley stay bright.