Osso Buco alla Milanese with Gremolata
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4 servings
For the osso buco
- 4 cross-cut veal shanks (about 1 ½ inches thick, 12–14 oz each), tied around the circumference with kitchen twine
- ½ cup all-purpose flour
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 1 cup dry white wine (such as pinot grigio or sauvignon blanc)
- 1 can (14 oz) whole peeled tomatoes, crushed by hand
- 1 ½ cups low-sodium chicken broth stock or veal stock
- 2 sprigs fresh thyme
- 1 bay leaf
For the gremolata
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tbsp lemon zest (from about 1 large lemon)
- 1 clove garlic, finely minced or grated
For the risotto alla Milanese
- 1 ½ cups arborio rice
- 5 ½ cups low-sodium chicken broth
- ½ tsp saffron threads
- 1 small yellow onion, finely diced
- 3 tbsp unsalted butter, divided
- ½ cup dry white wine
- ½ cup parmigiano-reggiano, freshly grated
- ½ tsp kosher salt, plus more to taste
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the veal shanks thoroughly dry with paper towels, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Spread the flour in a shallow dish and dredge each shank on all sides, shaking off any excess.
- 2
Heat the olive oil and 2 tbsp butter in a Dutch oven or large heavy-bottomed braising pot over medium-high heat until the butter foams and subsides. Add the veal shanks in a single layer (work in batches if needed — do not crowd) and sear undisturbed for 4–5 minutes per side, until deeply golden brown and releasing easily from the pot. Transfer the seared shanks to a plate and set aside.
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