Braised Veal Shanks Milan Style
Indulge in the rich, comforting flavors of Braised Veal Shanks Milan Style, a classic Italian dish that’s perfect for special occasions or when you’re craving a hearty meal. This traditional "ossobuco alla Milanese" features tender, bone-in veal shanks slow-braised in a savory blend of white wine, crushed tomatoes, aromatic herbs, and a medley of sautéed vegetables. The magic happens as the meat becomes fall-apart tender, infused with layers of flavor from the slow cooking process. Topped with a zesty gremolata—a vibrant mix of parsley, lemon zest, and garlic—this dish comes alive with a fresh, citrusy finish. Serve it over creamy risotto, velvety polenta, or with crusty bread to soak up the rich sauce. Perfectly balanced between rustic roots and refined elegance, this recipe is a must-try for fans of Italian cuisine! Keywords: braised veal shanks, ossobuco alla Milanese, Italian comfort food, slow-cooked veal, gremolata recipe.
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Recipe Information
Ingredients
- 4 pieces (about 1.5 inches thick) veal shanks, bone-in
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 3 garlic cloves, minced
- 1 cups dry white wine
- 1 14-ounce can canned whole peeled tomatoes, crushed by hand
- 1.5 cups chicken or beef stock
- 1 bay leaf
- 3 fresh thyme sprigs
- 2 tablespoons (for gremolata) parsley, finely chopped
- 1 teaspoon (for gremolata) lemon zest, finely grated
- 1 (for gremolata) garlic clove, finely minced
Instructions
Pat veal shanks dry with paper towels and tie kitchen string around each shank to keep the meat secure during cooking.
In a shallow dish, mix flour, salt, and pepper. Dredge each veal shank lightly in the seasoned flour, shaking off excess.
Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the veal shanks on all sides (about 3–4 minutes per side). Remove and set aside.
Reduce heat to medium and add the chopped onion, carrot, and celery to the pot. Sauté for 5–7 minutes until softened. Add the minced garlic and cook for another minute, stirring constantly.
Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2–3 minutes to reduce slightly.
Stir in the crushed tomatoes, stock, bay leaf, and thyme. Return the veal shanks to the pot, ensuring they are partially submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the pot and transfer to a preheated oven at 325°F (165°C). Cook for approximately 1.5 to 2 hours, or until the meat is tender and falls off the bone. Turn the shanks halfway through cooking.
While the veal shanks braise, prepare the gremolata by mixing the parsley, lemon zest, and minced garlic in a small bowl. Set aside for garnishing.
Once the veal shanks are cooked, carefully remove them from the pot and place on a serving platter. Discard the bay leaf and thyme sprigs from the sauce, then simmer the sauce on the stovetop for a few minutes to thicken if necessary.
Spoon the sauce over the veal shanks and sprinkle with gremolata. Serve warm with risotto, polenta, or crusty bread.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 4258 mg | 185% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 15.0 g | ||
| Protein | 154.2 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3052 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
