📝 About This Recipe
Transport your kitchen to the heart of Milan with this quintessential Italian classic, featuring cross-cut veal shanks braised to melt-in-your-mouth perfection. This oven-baked rendition coaxes out the deep, nutty flavors of the bone marrow while bathing the meat in a rich, aromatic reduction of white wine and San Marzano tomatoes. Finished with a vibrant, citrusy gremolata, it is a masterclass in balancing rustic richness with bright, fresh complexity.
🥗 Ingredients
The Meat
- 4 pieces Veal Shanks (cross-cut, approximately 2 inches thick)
- 1/2 cup All-purpose flour (for dredging)
- to taste Kosher salt and black pepper (freshly ground)
- 3 tablespoons Extra virgin olive oil (high quality)
The Braising Base
- 2 tablespoons Unsalted butter
- 1 large Yellow onion (finely diced)
- 2 medium Carrots (finely diced)
- 2 pieces Celery stalks (finely diced)
- 4 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste (double concentrated)
- 1 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 cups Veal or Beef stock (low sodium)
- 1 cup Canned San Marzano tomatoes (crushed by hand)
- 2 sprigs each Fresh thyme and rosemary (tied with kitchen twine)
Fresh Gremolata Garnish
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Lemon zest (from 1 large lemon)
- 1 small Garlic clove (grated or finely minced)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Use kitchen twine to tie around the circumference of each veal shank; this prevents the meat from falling off the bone during the long braise.
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2
Pat the veal shanks thoroughly dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
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3
Dredge the shanks in flour, shaking off any excess. In a large Dutch oven, heat the olive oil over medium-high heat until shimmering.
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4
Sear the shanks until deeply browned on all sides, about 5 minutes per side. Do not crowd the pan; work in batches if necessary. Remove shanks to a plate and set aside.
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5
Lower the heat to medium and add the butter. Stir in the onion, carrots, and celery (the soffritto). Sauté for 8-10 minutes until the vegetables are softened and golden.
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6
Add the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep rusty color and smells sweet.
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7
Pour in the white wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Let the wine reduce by half.
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8
Stir in the crushed San Marzano tomatoes, stock, and the herb bundle. Bring the liquid to a gentle simmer.
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9
Nestle the veal shanks back into the pot in a single layer. The liquid should come about halfway to two-thirds of the way up the sides of the meat.
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10
Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Bake for 2 to 2.5 hours, or until the meat is fork-tender and beginning to pull away from the bone.
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11
While the meat braises, prepare the gremolata by tossing the chopped parsley, lemon zest, and grated garlic together in a small bowl.
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12
Once the veal is done, remove the pot from the oven. Carefully discard the herb bundle and the kitchen twine from the shanks.
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13
If the sauce is too thin, remove the meat and simmer the sauce on the stovetop for 5-10 minutes to thicken. Season with salt and pepper to taste.
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14
Serve each shank in a shallow bowl with a generous ladle of sauce, topped with a bright sprinkle of the fresh gremolata.
💡 Chef's Tips
Always tie your shanks with kitchen twine; if you don't, the tender meat will separate from the bone and lose its iconic presentation. Don't rush the searing process; that deep brown crust on the meat provides the foundation for the sauce's flavor. If you can't find veal, high-quality thick-cut beef shanks (often labeled as 'beef osso buco') are an excellent and more affordable substitute. Make sure the braising liquid doesn't completely submerge the meat; you want the tops to braise and roast simultaneously for the best texture. The flavor actually improves the next day, making this an ideal dish to prepare 24 hours in advance and gently reheat.
🍽️ Serving Suggestions
Serve over a traditional Risotto alla Milanese (saffron risotto) to soak up the luxurious sauce. Pair with a bold Italian red wine like a Barolo or a Chianti Classico to cut through the richness of the marrow. A side of buttery polenta or wide pappardelle noodles works beautifully as an alternative base. Serve with a crusty loaf of ciabatta bread specifically for scooping out the prized bone marrow. Accompany with a simple arugula salad with a light lemon vinaigrette to provide a crisp contrast to the heavy braise.