📝 About This Recipe
Transport your kitchen to the heart of Milan with this timeless braised masterpiece, featuring cross-cut veal shanks simmered to fork-tender perfection. This authentic recipe avoids tomatoes to honor the traditional 'in bianco' style, relying on white wine, rich veal stock, and aromatic vegetables for a deep, velvety finish. Topped with a vibrant, zesty gremolata, it offers a sophisticated balance of rich marrow and bright citrus notes that is truly unforgettable.
🥗 Ingredients
Main Ingredients
- 4 pieces Veal shanks (cross-cut, about 1.5 inches thick, with marrow bone intact)
- 1/2 cup All-purpose flour (for dredging)
- 3 tablespoons Unsalted butter (high quality)
- 2 tablespoons Extra virgin olive oil
The Soffritto and Braising Liquid
- 1 Yellow onion (finely diced)
- 1 large Carrot (finely diced)
- 1 stalk Celery (finely diced)
- 1 cup Dry white wine (such as Pinot Grigio or Gavi)
- 2 cups Veal stock (or high-quality beef stock, heated)
- 2 sprigs Fresh thyme
- 1 Bay leaf
- to taste Sea salt and black pepper (freshly cracked)
The Gremolata Garnish
- 1/2 cup Flat-leaf Italian parsley (very finely chopped)
- 1 tablespoon Lemon zest (from one organic lemon)
- 1 clove Garlic (minced to a paste)
- 1 small Anchovy fillet (finely minced (optional, for depth))
👨🍳 Instructions
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1
Prepare the veal shanks by patting them dry with paper towels. Use a sharp knife to make 2-3 small incisions in the connective tissue surrounding each shank; this prevents the meat from curling up during searing.
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2
Season the shanks generously on both sides with sea salt and freshly cracked black pepper. Dredge each piece in flour, shaking off any excess so only a thin, translucent coating remains.
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3
In a wide, heavy-bottomed braiser or Dutch oven, melt the butter with the olive oil over medium-high heat until the butter foam subsides.
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4
Add the veal shanks to the pan. Sear them for 5-6 minutes per side until a deep, golden-brown crust forms. Do not crowd the pan; work in batches if necessary. Remove the meat and set aside on a plate.
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5
Lower the heat to medium. In the same pan, add the onion, carrot, and celery. Sauté the vegetables for 8-10 minutes, stirring occasionally, until they are soft and translucent but not browned.
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6
Pour in the white wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan. Let the wine reduce by half.
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7
Return the veal shanks to the pan, nestling them into the vegetables. Pour in enough warm stock to come about halfway up the sides of the meat.
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8
Add the thyme sprigs and bay leaf. Bring the liquid to a very gentle simmer, then cover the pot with a tight-fitting lid.
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9
Reduce the heat to low and cook for 2 to 2.5 hours. Check occasionally to ensure the liquid is barely bubbling; the meat is done when it is tender enough to be cut with a spoon.
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10
While the meat braises, prepare the gremolata. In a small bowl, combine the finely chopped parsley, lemon zest, minced garlic, and anchovy. Mix well and set aside.
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11
Once the meat is tender, carefully remove the shanks to a warm serving platter. Discard the bay leaf and thyme sprigs.
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12
If the sauce is too thin, simmer it uncovered for 5 minutes to reduce to a velvety consistency. Taste and adjust seasoning with salt and pepper.
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13
Spoon the sauce and vegetables over the meat. Sprinkle the fresh gremolata generously over the top of each shank just before serving.
💡 Chef's Tips
Tie the shanks with kitchen twine around the circumference to ensure the meat stays attached to the bone during the long braise. Don't skip the marrow—provide small spoons for your guests to enjoy the 'butter of the gods' inside the bone. If you can't find veal, high-quality beef shanks can be used, though they may require an extra hour of cooking time. Always use a wine you would actually drink; the flavors concentrate during the braising process. Make sure the stock is warm when adding it to the pan to avoid shocking the meat and toughening the fibers.
🍽️ Serving Suggestions
Serve traditionally with Risotto alla Milanese (saffron risotto) to soak up the luxurious sauce. A side of polenta concia (cheesy polenta) offers a rustic and comforting alternative. Pair with a medium-bodied Italian red wine like a Valtellina Superiore or a classic Nebbiolo. Follow the meal with a crisp green salad tossed in a light lemon vinaigrette to cleanse the palate. A crusty loaf of ciabatta is essential for 'fare la scarpetta'—mopping up every last drop of sauce.