Total time · 115 min
Milanese Veal Osso Buco with Gremolata
Wine-braised veal shanks turn tender and are brightened with lemon gremolata.
- Prep
- 25 min
- Cook
- 90 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~94 kcal per serving partial estimate
- Ingredient value
- ~$5.48 partial estimate; 7 of 9 ingredients estimated
Ingredients
- 4 slices Sliced veal shanks
- 2 pieces Carrots
- 2 stalks Celery
- 1 cup Dry white wine
- 2 cups Veal broth
- 250 g Crushed tomatoes
- 1/2 cup All-purpose flour
- 20 g Parsley
- 1 tbsp Lemon zest
Directions
- 16 min
Lightly flour the shanks and brown on all sides; chop carrots, celery, and onion.
- 20 min
Cook vegetables in the pot, deglaze with wine, add broth and tomatoes, and return shanks without fully submerging.
- 79 min
Braise covered at 325 °F (160 °C) until the veal pulls easily from the bone; mix parsley and zest and scatter gremolata over each serving.