Osso buco alla milanese, Milanese braised veal shanks

Steps

1. 1

   Make a few small cuts around the outer edge of each shank to prevent curling. Dust lightly with flour and season with black pepper.

2. 2

   Heat the oil and butter in a heavy casserole. Brown the shanks well on both sides, then remove to a plate.

3. 3

   Add the finely chopped onion, carrot, and celery. Cook for 6 to 8 minutes until softened. Deglaze with the white wine and reduce by half.

4. 4

   Return the shanks to the pot. Add the tomatoes and veal stock; the liquid should come about halfway up the meat.

5. 5

   Cover and cook gently on the stovetop or in a 160°C oven for 1 hour 45 minutes to 2 hours, until the meat is very tender and nearly falling from the bone.

6. 6

   Combine the minced garlic, lemon zest, and parsley for the gremolata. Spoon it over the osso buco just before serving for brightness and lift.