📝 About This Recipe
Transport your kitchen to the heart of Lombardy with this quintessential Italian braise. Tender, cross-cut veal shanks are slow-simmered in a velvety aromatic broth of white wine and vegetables until the meat literally falls away from the bone. The true magic lies in the marrow, which melts into the sauce, and the vibrant citrus-herb gremolata that cuts through the richness for a perfectly balanced masterpiece.
🥗 Ingredients
The Meat
- 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)
The Braising Base
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter
- 1 Yellow Onion (finely diced)
- 2 medium Carrots (finely diced)
- 2 stalks Celery (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Tomato Paste (double concentrated)
Braising Liquids and Aromatics
- 1 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 cups Beef or Veal Stock (low sodium)
- 3 sprigs Fresh Thyme
- 2 Bay Leaf (dried)
The Gremolata Garnish
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Lemon Zest (from about 1 large lemon)
- 1 clove Garlic (finely grated or minced)
👨🍳 Instructions
-
1
Preheat your oven to 325°F (165°C). Pat the veal shanks thoroughly dry with paper towels; moisture is the enemy of a good sear.
-
2
Using kitchen twine, tie a loop around the middle of each shank. This prevents the tender meat from falling off the bone during the long braising process.
-
3
Season the shanks generously with salt and pepper. Dredge each piece in flour, shaking off any excess so only a thin coating remains.
-
4
In a large Dutch oven, heat the olive oil and butter over medium-high heat. Once the butter is foaming, add the veal shanks.
-
5
Sear the meat for about 5-7 minutes per side until a deep, golden-brown crust forms. Work in batches if necessary to avoid crowding. Remove shanks to a plate.
-
6
Reduce heat to medium. Add the onion, carrots, and celery (the soffritto) to the same pot. Sauté for 8-10 minutes until softened and translucent.
-
7
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
-
8
Pour in the white wine. Use a wooden spoon to scrape all the brown bits (the fond) off the bottom of the pot—this is where the flavor lives.
-
9
Let the wine reduce by half, then return the veal shanks to the pot, nestling them into the vegetables. Add the thyme and bay leaves.
-
10
Pour in the stock until it reaches about halfway up the sides of the shanks. Bring the liquid to a gentle simmer on the stove.
-
11
Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2 to 2.5 hours, or until the meat is fork-tender but not yet disintegrating.
-
12
While the meat braises, prepare the gremolata by mixing the chopped parsley, lemon zest, and grated garlic in a small bowl. Set aside.
-
13
Once the veal is done, carefully remove the shanks to a warm platter and snip off the kitchen twine. If the sauce is too thin, simmer it on the stovetop for 5 minutes to reduce.
-
14
Taste the sauce and adjust seasoning with salt and pepper. Pour the rich sauce and vegetables over the meat and top generously with the fresh gremolata.
💡 Chef's Tips
Always tie the meat with twine; without it, the meat will separate from the bone and you'll lose the iconic presentation. Don't skip the dredging step as the flour helps thicken the braising liquid into a luscious sauce. If you can't find veal, thick-cut beef shanks (often labeled as 'beef osso buco') are an excellent, more affordable substitute. Ensure the braising liquid only comes halfway up the meat; you want to braise the meat, not boil it. Make this a day in advance if possible—like all stews, the flavors deepen and improve after a night in the fridge.
🍽️ Serving Suggestions
Serve over Risotto alla Milanese (saffron risotto) for the most authentic experience. A side of creamy polenta is a wonderful alternative to soak up the rich gravy. Pair with a crisp, dry Italian white wine like Gavi or a light-bodied red like Barbera. Provide small 'marrow spoons' so guests can enjoy the buttery, rich marrow inside the bones. A simple side of sautéed lacinato kale or garlicky spinach adds a nice touch of green.