📝 About This Recipe
Transport yourself to the heart of Lombardy with this quintessential Italian masterpiece. This slow-braised veal shank dish is celebrated for its melt-in-your-mouth tenderness and a rich, velvety sauce infused with white wine and aromatics. Finished with a bright, citrusy gremolata, it offers a perfect balance of deep savory flavors and refreshing zest that defines sophisticated rustic cooking.
🥗 Ingredients
The Veal
- 4 pieces Veal shanks (cut 2 inches thick, marrow bone intact)
- 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 Braise
- 1 medium Yellow onion (finely diced)
- 1 large Carrot (finely diced)
- 1 large Celery stalk (finely diced)
- 2 cloves Garlic (minced)
- 1 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 cups Veal stock (or high-quality beef stock)
- 1/2 cup Canned crushed tomatoes (optional for a touch of acidity)
- 3 sprigs Fresh thyme
- 1 Bay leaf (dried)
The Gremolata
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Lemon zest (from about 1 large lemon)
- 1 clove Garlic (finely minced)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Use kitchen twine to tie around the middle 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 salt and pepper.
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3
Dredge each shank in the flour, shaking off any excess. You want a very light, even coating.
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4
In a large Dutch oven, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once the butter foam subsides, add the shanks.
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5
Sear the meat for about 5 minutes per side until a deep golden-brown crust forms. Do not crowd the pan; work in batches if necessary. Remove shanks to a plate.
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6
Lower the heat to medium. Add the remaining tablespoon of butter along with the diced onion, carrot, and celery (the soffritto). Sauté for 8-10 minutes until soft and translucent.
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7
Stir in the minced garlic and cook for just 1 minute until fragrant. Add the crushed tomatoes if using and cook for 2 minutes.
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8
Pour in the white wine, scraping the bottom of the pot with a wooden spoon to release all those flavorful browned bits (fond).
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9
Let the wine reduce by half, then return the veal shanks to the pot along with any accumulated juices. Pour in the stock until it reaches about halfway up the sides of the meat.
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10
Tuck in the thyme sprigs and bay leaf. Bring the liquid to a gentle simmer on the stovetop.
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11
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 to 2.5 hours, turning the shanks once halfway through, until the meat is fork-tender.
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12
While the meat cooks, prepare the gremolata by mixing the chopped parsley, lemon zest, and minced garlic in a small bowl. Set aside.
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13
Once the veal is done, carefully remove the shanks to a serving platter and remove the kitchen twine. If the sauce is too thin, simmer it on the stove for 5 minutes to reduce.
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14
Taste the sauce and adjust seasoning with salt and pepper. Spoon the rich sauce over the shanks and sprinkle generously with the fresh gremolata just before serving.
💡 Chef's Tips
Tie the shanks securely; the meat becomes so tender it will detach from the bone otherwise. Don't skip the searing step—this creates the depth of flavor essential for the braising liquid. Use a high-quality dry white wine you would actually drink; it provides the primary acidic backbone of the dish. If you can't find veal, thick-cut beef shanks (beef osso buco) work well, though they may require an extra 30-60 minutes of braising time. Always serve with small spoons so guests can scoop out the rich, buttery bone marrow—it's the best part!
🍽️ Serving Suggestions
Serve over Risotto alla Milanese (saffron risotto) for the most authentic experience. A side of buttery polenta is a fantastic alternative to soak up the luxurious sauce. Pair with a crisp, acidic Italian white wine like Gavi or a light-bodied red like Barbera. Add a side of sautéed garlic spinach or roasted asparagus to balance the richness. A crusty loaf of ciabatta is essential for cleaning the plate.