Osso Buco alla Milanese with Gremolata

Ingredients

• 4 veal shanks, about 3 cm thick
• 2 tbsp plain flour
• 3 tbsp olive oil
• 1 yellow onion, finely chopped
• 1 carrot, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, finely chopped
• 200 ml dry white wine
• 400 g crushed tomatoes
• 300 ml veal stock
• 1 bay leaf
• 2 thyme sprigs
• Salt and black pepper
• Gremolata:
• Zest of 1 lemon, finely grated
• 2 tbsp finely chopped flat-leaf parsley
• 1 garlic clove, finely grated

Method

1. 1Preheat the oven to 160 °C. Pat the shanks dry and season with salt and pepper. Dust with flour, shaking off the excess.
2. 2Heat olive oil in an ovenproof casserole. Brown the shanks for about 4 minutes per side until golden. Set aside.
3. 3Sauté onion, carrot and celery for 5 minutes. Add garlic and cook for another minute. Pour in the wine and bring to a boil. Reduce by half.
4. 4Add crushed tomatoes, veal stock, bay leaf and thyme. Return the shanks. Bring to a simmer, cover and transfer to the oven for 2 hours until the meat falls from the bone.
5. 5Mix the gremolata just before serving. Serve the osso buco with the braising liquid, topped with gremolata. Classic accompaniment: saffron risotto.