📝 About This Recipe
Transport yourself to the heart of Lombardy with this quintessential Italian classic, featuring cross-cut veal shanks braised until they are meltingly tender. The dish is defined by its rich, velvety sauce of white wine and aromatics, culminating in the prize of the 'bone with a hole'—the decadent marrow. Finished with a bright, citrusy gremolata, it is a masterclass in balancing deep, savory depth with vibrant freshness.
🥗 Ingredients
The Veal
- 4 pieces Veal Shanks (cross-cut, about 2 inches thick)
- 1/2 cup All-purpose flour (for dredging)
- to taste Kosher salt
- to taste Black pepper (freshly cracked)
- 2 tablespoons Unsalted butter
- 2 tablespoons Extra virgin olive oil
The Braise
- 1 medium Yellow onion (finely diced)
- 2 Carrots (finely diced)
- 2 Celery stalks (finely diced)
- 3 Garlic cloves (minced)
- 1 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 cups Veal or Beef stock (low sodium, high quality)
- 1 tablespoon Tomato paste
- 3 sprigs Fresh thyme
- 1 large Bay leaf (dried or fresh)
The Gremolata
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Lemon zest (from about 2 lemons)
- 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 a loop 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 cracked black pepper.
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3
Dredge the shanks in flour, shaking off any excess so only a thin, translucent coating remains.
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4
In a large Dutch oven, heat the olive oil and butter over medium-high heat. Once the butter stops foaming, add the shanks.
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5
Sear the meat for about 5-7 minutes per side until a deep, golden-brown crust forms. Do not crowd the pan; work in batches if necessary. Remove shanks and set aside on a plate.
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6
Lower the heat to medium. Add the onion, carrots, and celery (the soffritto) to the same pot. Sauté for 8-10 minutes until softened and translucent, scraping the bottom of the pan to release the brown bits (fond).
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7
Stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste turns a dark rust color and smells fragrant.
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8
Pour in the white wine. Bring to a simmer and let it reduce by half, using a wooden spoon to deglaze the pan thoroughly.
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9
Return the veal shanks to the pot, nestled into the vegetables. Pour in the stock until it reaches about halfway up the sides of the meat. Add the thyme sprigs and bay leaf.
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10
Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid. Transfer to the preheated oven.
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11
Braise for 2 to 2.5 hours, turning the shanks once halfway through. The meat is done when it is fork-tender and nearly falling off the bone.
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12
While the meat cooks, prepare the gremolata by tossing the chopped parsley, lemon zest, and grated garlic together in a small bowl. Set aside.
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13
Once the veal is done, carefully remove the shanks to a warm platter. Discard the bay leaf and thyme stems. If the sauce is too thin, simmer it on the stovetop for 5 minutes to reduce to a nappe consistency.
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14
Snip and remove the kitchen twine from the shanks. Spoon the rich vegetable sauce over the meat and garnish generously with the fresh gremolata.
💡 Chef's Tips
Always tie your shanks with kitchen twine; without it, the tender meat will separate from the bone, losing its iconic presentation. Don't rush the searing process, as that golden crust provides the foundational depth of flavor for the entire sauce. If you can't find veal, high-quality beef shanks (often called beef osso buco) work beautifully, though they may require an extra 30-60 minutes of braising. Make sure to serve with small spoons or cocktail forks so guests can easily scoop out the rich, buttery marrow from the center of the bones. For the best flavor, make this a day in advance; the flavors deepen significantly after a night in the refrigerator.
🍽️ Serving Suggestions
Traditionally served over Risotto alla Milanese (saffron-infused risotto) to soak up the luxurious sauce. Pair with a crisp, acidic Italian white wine like a Gavi di Gavi or a light-bodied red like a Barbera d'Alba. A side of sautéed lacinato kale or garlic-rubbed broccolini provides a nice bitter contrast to the rich meat. Serve with crusty ciabatta bread to ensure not a single drop of the braising liquid goes to waste. Finish the meal with a light lemon sorbet to cleanse the palate after the richness of the veal and marrow.