Name: Osso Buco alla Milanese
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 meaty shanks Veal; ½ cup Flour; 2 tablespoons Olive Oil; 3 tablespoons Butter; 1 medium chopped into ½-inch pieces Onion; 1 chopped into ½-inch pieces Carrots; 1 chopped into ½-inch pieces Celery; 1 bulb chopped into ½-inch pieces Fennel; 3 cloves Garlic; 2 strips Orange Zest; 1 ½ teaspoons Marjoram; 1 Bay Leaf; 1 cup Dry White Wine; ½ cup Chicken Stock; 1 cup chopped with juice Tomatoes; 2 tablespoons chopped Parsley; 1 teaspoon minced Garlic; 1 teaspoon grated Lemon Zest; salt; black pepper

Method

Heat the oven to 300 degrees.
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.
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.
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).
Stir in the 3 cloves of garlic, orange zest, marjoram, and bay leaf; cook for another minute or two.
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).
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.
While the veal braises, mix together the 1 tsp garlic, parsley, and lemon zest to make the gremolata.
When the veal is tender, remove the lid and sprinkle over half of the gremolata. Return to the oven uncovered for 15 minutes.
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.
Serve the shanks topped with a generous amount of sauce and the remaining fresh gremolata.

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Method

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