Osso Buco alla Milanese

Instructions

1. 1

   Heat the oven to 300 degrees.

2. 2

   Season the veal shanks on all sides with salt and pepper. Pour the flour into a shallow dish and dredge the shanks to coat, shaking off any excess.

3. 3

   In a wide Dutch oven, heat the oil and 1 tablespoon of butter over medium-high heat. Brown the shanks (in batches if necessary) until well caramelized, about 5 minutes per side. Transfer to a platter.

4. 4

   Discard the fat from the pot and wipe out any burnt bits. Melt the remaining 2 tablespoons of butter over medium heat. Add the onion, carrot, celery, and fennel; season with salt and pepper and cook until they soften (about 6 minutes).

5. 5

   Stir in the 3 cloves of garlic, orange zest, marjoram, and bay leaf; cook for another minute or two.

6. 6

   Add the wine and bring to a boil, reducing it by half (about 5 minutes). Add the chicken stock and tomatoes with their juice, boiling again until the liquid reduces to about 1 cup (about 10 minutes).

7. 7

   Place the shanks in the pot with the bone facing up. Cover with parchment paper then the lid. Braise in the lower part of the oven for about 2 hours, turning the shanks after 40 minutes, until the meat is completely tender.

8. 8

   While the veal braises, mix together the 1 tsp garlic, parsley, and lemon zest to make the gremolata.

9. 9

   When the veal is tender, remove the lid and sprinkle over half of the gremolata. Return to the oven uncovered for 15 minutes.

10. 10

    Carefully remove the shanks to a platter and keep warm. Skim the fat from the braising liquid. If the sauce is thin, boil on the stove for 5-10 minutes to reduce and concentrate flavor. Season to taste.

11. 11

    Serve the shanks topped with a generous amount of sauce and the remaining fresh gremolata.