In Milan, osso buco is traditionally served on a bed of creamy saffron risotto and topped with a pungent, colorful topping of garlic, lemon zest, parsley, and anchovies known as gremolata.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
1. Preheat the oven to 350 degrees F.
Step 2
2. Season the veal shanks generously with salt and pepper. Dredge the shanks in flour and shake away any excess.
Step 3
3. Heat the oil in an ovenproof casserole or Dutch oven over high heat until it shimmers. Sear the veal shanks in the oil, turning as necessary, until they have a good color on all sides, 10 to 12 minutes. Remove them to a platter and cover loosely with foil.
Step 4
4. Add the onion, carrot, and 2 teaspoons minced garlic to the hot oil and sauté over medium heat, stirring frequently, until the onion is a deep golden brown, about 10 minutes. Add the tomato paste and sauté, stirring frequently, until the tomato paste turns a rust color, 2 to 3 minutes. Add the wine and stir well to dissolve the tomato paste.
Step 5
5. Return the veal shanks to the casserole along with any juices they may have released and add enough broth to cover the shanks by about 1/2. Bring the broth to a simmer, cover the casserole, and place it in the oven. Braise the shanks, turning them as necessary to keep them evenly moistened, until they are very tender, about 1 1/2 hours. Transfer the shanks to a serving platter and keep warm while finishing the sauce.
Step 6
6. Strain the sauce, return it to the casserole, and bring it to a boil over high heat, skimming the surface as necessary. Reduce the heat to low simmer until the sauce has a lightly thickened consistency, about 10 minutes. Season to taste with salt and pepper.
Step 7
7. Combine the remaining garlic, the lemon zest, parsley, and anchovy fillets to form the gremolata. Serve the shanks on heated plates garnished with the gremolata.
