Milanese-Style Osso Buco with Lemon-Parsley Gremolata

⏱ 180 min · Serves 4

Thick veal shanks braised low and slow in white wine, soft vegetables and stock until the meat slumps off the bone and the marrow turns to silk. A sharp, raw gremolata scattered over at the last second cuts straight through the richness. Serve it with saffron risotto or soft polenta and don't skip the marrow spoon.

Per serving: 700 kcal · 62.0g protein · 24.0g carbs · 36.0g fat

Ingredients

• 4 thick veal shanks (osso buco), about 300–350g each, 4cm thick
• Kitchen string, for tying
• Sea salt and freshly ground black pepper
• 60g plain flour, for dusting
• 3 tbsp olive oil
• 30g unsalted butter
• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 3 garlic cloves, finely chopped
• 2 anchovy fillets in oil (optional, for depth)
• 250ml dry white wine
• 400ml chicken or veal stock, hot
• 1 x 400g tin chopped tomatoes (or 2 tbsp tomato purée for a paler, more traditional version)
• 2 bay leaves
• 3 sprigs thyme
• 1 strip lemon peel
• For the gremolata:
• Zest of 1 unwaxed lemon, finely grated
• 1 small bunch flat-leaf parsley, finely chopped (about 4 tbsp)
• 1 garlic clove, very finely minced

Method

1. Heat the oven to 160°C fan / 180°C conventional. Tie a length of string around the circumference of each shank so the meat stays wrapped around the bone during cooking.
2. Pat the shanks very dry, season generously with salt and pepper, then dust all over with flour and shake off the excess.
3. Heat the olive oil in a wide, heavy casserole over medium-high heat. Brown the shanks for 4–5 minutes per side until deeply golden. Do this in two batches so they don't steam. Transfer to a plate.
4. Lower the heat to medium, add the butter, then the onion, carrot and celery with a pinch of salt. Cook gently for 10–12 minutes until soft and sweet but not coloured. Stir in the garlic and anchovies (if using) and cook 1 minute more, mashing the anchovies into the vegetables.
5. Pour in the wine, turn the heat up and scrape the base of the pan. Let it bubble for 3–4 minutes until reduced by half and no longer smelling sharp.
6. Add the tomatoes, hot stock, bay leaves, thyme and lemon peel. Bring to a simmer.
7. Return the shanks and any resting juices to the pan, laying them flat in a single layer. The liquid should come about two-thirds of the way up; top up with a splash of stock or water if needed.
8. Cover with a lid (or a sheet of baking paper pressed down, then foil) and transfer to the oven. Braise for 2 hours, turning the shanks once at the halfway point, until the meat is completely tender and pulling away from the bone.
9. If the sauce is thin, lift the shanks out carefully and reduce the sauce on the hob for 5–10 minutes until glossy. Taste and adjust the seasoning.
10. Make the gremolata: mix the lemon zest, parsley and minced garlic in a small bowl just before serving so it stays bright.
11. Snip off the strings, spoon the sauce over the shanks and shower with gremolata. Serve with saffron risotto, soft polenta or mashed potato, and a small spoon for the marrow.