Osso Buco alla Milanese

Pasos

1. 1

   Preheat the oven to 300 degrees Fahrenheit.

2. 2

   Dredge the veal shanks in seasoned flour, coating all sides and tapping off excess.

3. 3

   In a large heavy pot, heat olive oil and 1 tablespoon of butter over medium-high heat. Brown the shanks on both sides (about 5 minutes per side), then transfer to a platter.

4. 4

   Discard the fat from the pot, wipe clean, and add the remaining 2 tablespoons butter. Sauté onion, carrot, celery, and fennel until softened but not browned (about 6 minutes). Add garlic, orange zest, marjoram, and bay leaf, and cook another minute or two.

5. 5

   Add wine and boil to reduce by about half (about 5 minutes). Add stock and tomatoes with their juice and boil again to reduce to about 1 cup of liquid.

6. 6

   Return the shanks to the pot with any accumulated juices. Cover with parchment and lid and braise in the oven at a gentle simmer. If needed, adjust oven temperature to maintain a gentle simmer. Braise, turning the shanks and spooning pan juices after the first 40 minutes, until the meat is tender and pulling away from the bone, about 2 hours.

7. 7

   While braising, prepare gremolata by combining minced garlic, parsley, and lemon zest. Set aside.

8. 8

   When the veal is fork-tender, uncover, sprinkle with half of the gremolata, and return to the oven for 15 minutes to caramelize somewhat.

9. 9

   Carefully lift the shanks from the braising liquid and keep warm.

10. 10

    Skim fat from the sauce if present; taste and adjust concentration with reduction if needed. If desired, stir in a little more gremolata for brightness.

11. 11

    Portion the veal shanks: serve one per person, or pull apart larger shanks for smaller portions; share marrow bones as desired.

12. 12

    Serve the shanks on warm plates with risotto if desired, and finish with remaining gremolata and sauce.