Osso Buco Alla Milanese

Instructions

1. Step 1

   Preheat the oven to 160°C.

   Cookware: oven

2. Step 2

   Pat the veal shanks dry and season them with the salt and black pepper. Place the flour in a shallow dish, dredge each shank lightly, and shake off the excess.

   Ingredients used: 2.0 gr Black Pepper, 10.0 gr Salt, 4.0 piece Veal Shank, 32.0 gr Wheat Flour

   Cookware: plate, Shallow Dish

3. Step 3

   Heat the olive oil and butter in the Dutch oven over medium heat. Brown the coated shanks in batches on both cut sides, then transfer them to a clean plate.

   Timer: 12 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 28.0 gr Unsalted Butter

   Cookware: Dutch oven, plate, tongs

4. Step 4

   Add the onion, carrot, and celery to the Dutch oven. Cook over medium heat, stirring occasionally, until softened and lightly golden.

   Timer: 8 min (fixed)

   Ingredients used: 100.0 gr Carrot, 100.0 gr Celery, 150.0 gr Onion

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Stir in the tomato paste and cook over medium heat until it darkens slightly and coats the vegetables.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Pour in the white wine and scrape up the browned residue from the bottom. Simmer over medium heat until the wine is reduced by about half.

   Timer: 5 min (fixed)

   Ingredients used: 240.0 ml dry white wine

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Add the beef stock, bay leaf, and thyme. Return the browned shanks to the Dutch oven, bring the liquid to a gentle simmer over medium heat, and cover.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf, 480.0 ml Beef Stock, 2.0 piece Thyme

   Cookware: Dutch oven, tongs, wooden spoon

8. Step 8

   Transfer the covered Dutch oven to the oven. Braise, turning the shanks once midway through, until fork-tender and at least 63°C internally.

   Timer: 105 min (fixed)

   Cookware: Dutch oven, instant-read thermometer, oven, tongs

9. Step 9

   Transfer the shanks to a plate and discard the bay leaf and thyme. Simmer the sauce over medium heat until lightly thickened, then return the shanks to the sauce.

   Timer: 8 min (fixed)

   Cookware: Dutch oven, plate, tongs, wooden spoon

10. Step 10

    Combine the parsley, garlic, and finely grated lemon zest in a small bowl to make the gremolata.

    Ingredients used: 20.0 gr Flat-Leaf Parsley, 8.0 gr Garlic, 1.0 piece Lemon

    Cookware: Chef Knife, cutting board, Fine grater, small bowl

11. Step 11

    Spoon the sauce over the hot veal shanks and scatter the gremolata on top just before serving.

    Cookware: plate