Osso Buco, literally “bone with a hole,” refers to cross-cut veal shanks braised in a flavorful white wine and vegetable stock. The authentic Milanese version is notable for its gremolata finish and typically uses white wine, not tomato paste (though some modern versions include it).

Prep Time	Cook Time	Serves
25 minutes	2 hours 15 minutes	4

Part A: Ingredients

For the Osso Buco

• 4 Veal Shanks, about $1 \frac{1}{2}$ inches thick (ask the butcher to tie them with string to help them hold their shape)
• $1/2$ cup All-Purpose Flour, for dredging
• 2 Tbsp Olive Oil
• 2 Tbsp Butter
• 1 medium Onion, finely diced (Mirepoix base)
• 1 large Carrot, finely diced (Mirepoix base)
• 2 Celery Stalks, finely diced (Mirepoix base)
• 1 cup Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
• 2 cups Beef or Veal Stock (low sodium)
• 2 Bay Leaves
• Salt and Black Pepper

For the Gremolata (The Classic Finish)

• $1/2$ cup fresh Flat-Leaf Parsley, finely chopped
• Zest of 1 organic Lemon (only the yellow part)
• 1 clove Garlic, finely minced

Part B: Instructions

Step 1: Prep and Sear the Veal

1. Pat the veal shanks dry. Season generously with salt and pepper.
2. Dredge each shank lightly in the flour, shaking off the excess.
3. In a large Dutch oven or heavy pot, heat the olive oil and butter over medium-high heat.
4. Sear the shanks on both sides until deep golden brown (about 3-4 minutes per side). Remove and set aside.

Step 2: Build the Braising Base

1. Add the diced onion, carrot, and celery (the soffritto) to the same pot. Cook over medium heat, stirring often, for 8-10 minutes until the vegetables are very soft and the onion is translucent. Scrape up any browned bits from the bottom of the pan.
2. Pour in the white wine and increase the heat. Bring to a boil, scraping the bottom of the pan to deglaze, and reduce the wine by half (about 5-7 minutes).

Step 3: Braise

1. Return the seared veal shanks to the pot. Add the beef/veal stock and bay leaves. The liquid should cover about two-thirds of the meat. If not, add more stock.
2. Bring the liquid to a gentle simmer, then cover the pot tightly.
3. Transfer the pot to a preheated oven at $325^{\circ} \text{F}$ ($160^{\circ} \text{C}$) and braise for 2 hours or until the meat is fork-tender.

Step 4: Prepare the Gremolata and Serve

1. While the meat is braising, prepare the Gremolata: In a small bowl, combine the finely chopped parsley, lemon zest, and minced garlic. Mix well.
2. Once the shanks are tender, remove the pot from the oven. Discard the bay leaves.
3. Serve each shank over a traditional accompaniment like Risotto alla Milanese (saffron risotto) or Creamy Polenta.
4. Crucially, sprinkle a generous pinch of the Gremolata over the top of the meat just before serving. This mixture cuts through the richness of the veal and marrow, providing a necessary, bright, fresh lift.