Osso Buco alla Milanese with Gremolata

Veal shanks braised until falling off the bone in wine and tomato, brightened with a lemony pine-nut gremolata.

Ingredients

• 4 meaty veal shanks (about 1 inch thick), tied

Kosher salt and freshly ground black pepper

• 1/2 cup all-purpose flour, for dredging
• 1/4 cup extra-virgin olive oil
• 2 carrots, finely chopped
• 1 onion, finely chopped
• 2 celery ribs, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 1/2 cups dry white wine
• 2 cups Basic Tomato Sauce
• 2 cups chicken stock
• 1/2 cup chopped Italian parsley
• 2 tablespoons pine nuts, toasted and chopped

Grated zest of 1 lemon

• 1 garlic clove, minced

Directions

1. Season the shanks, dredge lightly in flour, and brown well in olive oil in a Dutch oven over medium-high heat; set aside.
2. Add the carrots, onion, celery, and thyme to the pot and cook until softened, about 8 minutes.
3. Pour in the wine and simmer until reduced by half, then add the tomato sauce and stock and bring to a simmer.
4. Return the shanks, cover, and braise in a 350F oven (or low stovetop) until the meat is fork-tender, about 2 hours, turning once.
5. Make the gremolata by combining the parsley, pine nuts, lemon zest, and garlic.
6. Serve each shank with sauce spooned over, showered with gremolata. Risotto alla Milanese is the classic accompaniment.

Notes

Mario Batali’s Osso Buco with a signature pine-nut gremolata.