Veal Ossobuco

Cross-cut veal shanks braised slowly with wine, vegetables and broth until fork-tender, traditionally served with risotto Milanese.

Ingredients

• 6 meaty veal shanks (about 1 1/2 inches thick), tied

Salt and freshly ground black pepper

• 1 cup all-purpose flour, for dredging
• 1/4 cup extra-virgin olive oil
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 1 large onion, finely chopped
• 2 cups dry white wine

One 28-oz can Italian plum tomatoes, crushed

• 4 cups veal or chicken stock
• 2 bay leaves
• 2 fresh thyme sprigs
• Gremolata: 2 tablespoons chopped parsley, 1 tablespoon grated lemon zest, 1 garlic clove minced

Directions

1. Season the shanks with salt and pepper and dredge in flour, shaking off excess.
2. Heat the olive oil in a large Dutch oven and brown the shanks well on both sides; transfer to a plate.
3. Add the carrots, celery and onion and cook until softened, about 8 minutes.
4. Pour in the wine and reduce by half. Stir in the crushed tomatoes, stock, bay leaves and thyme.
5. Return the shanks to the pot, bring to a simmer, cover, and braise in a 350°F oven for about 2 hours, until the meat is nearly falling off the bone.
6. Transfer the shanks to a platter and reduce the sauce on the stovetop if needed until thickened.
7. Sprinkle each shank with gremolata and serve with risotto Milanese.

Notes

Lidia Bastianich’s ossobuco, a Milanese classic she paired with saffron risotto at Felidia.