📝 About This Recipe
This quintessential Lombardian masterpiece features cross-cut veal shanks braised to melt-in-your-mouth perfection in a fragrant bath of white wine and aromatics. Traditionally served 'in bianco' (without tomatoes), the marrow-rich sauce is brightened at the very end by a zesty Gremolata of lemon and parsley. It is the ultimate expression of Italian comfort, offering a luxurious depth of flavor that warms the soul and celebrates the art of slow cooking.
🥗 Ingredients
The Veal
- 4 pieces Veal Shanks (cross-cut, about 1.5 to 2 inches thick)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Unsalted butter
- 2 tablespoons Extra virgin olive oil
The Braising Base
- 1 Yellow onion (finely diced)
- 1 large Carrot (finely diced)
- 1 stalk Celery (finely diced)
- 2 cloves Garlic (minced)
- 1 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 cups Veal or Beef stock (high quality, low sodium)
- 3 sprigs Fresh Thyme
- 1 Bay leaf (dried)
Gremolata Garnish
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Lemon zest (from about 1 large lemon)
- 1 clove Garlic (minced into a paste)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Use kitchen twine to tie the circumference of each veal shank; this ensures the meat stays attached to 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 salt and pepper.
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3
Dredge the shanks in flour, shaking off any excess. In a large Dutch oven, heat the olive oil and 2 tablespoons of butter over medium-high heat until shimmering.
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4
Sear the shanks until deeply browned on both sides, about 5-7 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. Add the remaining tablespoon of butter along with the onion, carrot, and celery. Sauté until the vegetables are softened and translucent, about 8 minutes.
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6
Add the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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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
Return the veal shanks to the pot, nestling them into the vegetables. Pour in the stock until it reaches about halfway up the sides of the meat.
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9
Add the thyme sprigs and bay leaf. Bring the liquid to a gentle simmer on the stovetop.
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10
Cover the pot with a tight-fitting lid and transfer it to the oven. Braise for 2 to 2.5 hours, or until the meat is fork-tender and nearly falling off the bone.
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11
While the meat braises, prepare the Gremolata by mixing the chopped parsley, lemon zest, and minced garlic in a small bowl. Cover and refrigerate until serving.
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12
Once the veal is done, carefully remove the shanks to a warm platter. Remove the twine. If the sauce is too thin, simmer it on the stove for 5-10 minutes to reduce to a velvety consistency.
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13
Taste the sauce and adjust seasoning with salt and pepper. Spoon the sauce and vegetables over the shanks and sprinkle liberally with the fresh Gremolata before serving.
💡 Chef's Tips
Always tie your shanks with kitchen twine; otherwise, the tender meat will separate from the bone and marrow, losing the iconic look. Don't rush the searing process—that deep brown crust is where the complex umami flavor of the sauce begins. If you can't find veal shanks, high-quality thick-cut beef shanks are a delicious, though slightly more robust, alternative. Use a small 'marrow spoon' or a tiny knife to ensure you enjoy the buttery marrow inside the bone—it is the best part! If the sauce feels too acidic, a tiny pinch of sugar or a knob of cold butter whisked in at the end can balance the flavors perfectly.
🍽️ Serving Suggestions
Serve over Risotto alla Milanese (saffron risotto) for the most authentic and traditional experience. A side of creamy polenta is a fantastic alternative to soak up the rich braising juices. Pair with a crisp, dry Italian white wine like Gavi or a light-bodied red like Barbera d'Alba. Serve with crusty ciabatta bread to ensure not a single drop of the marrow-infused sauce goes to waste.