Osso Buco (Osso Buco alla Milanese) — Milanese Braised Veal Shanks

• 4veal shanks (cross-cut, about 4 cm thick and 340 g each)
• 8 gfine sea salt
• 1 tspblack pepper (freshly ground)
• 40 gall-purpose flour
• 30 gunsalted butter
• 30 mlextra-virgin olive oil
• 1yellow onion (about 180 g, finely chopped)
• 1carrot (about 90 g, finely chopped)
• 1 stalkcelery (about 60 g, finely chopped)
• 250 mldry white wine
• 500 mlveal stock (unsalted chicken stock may also be used)
• 1 leafbay leaf
• 3 sprigfresh thyme
• 2 tsplemon zest (finely grated)
• 12 sprigflat-leaf parsley (leaves finely chopped)
• 1 clovegarlic (very finely minced)

Instructions

1. 1

   Pat the veal shanks completely dry with paper towels, then tie each one around the middle with kitchen twine so the meat holds its shape during the long braise. Season the shanks on all sides with the measured salt and pepper, then dredge them lightly in the flour and shake off every visible excess.

2. 2

   Heat a heavy Dutch oven over medium-high heat and add the butter and olive oil. When the butter foams and the fat is hot, brown the veal shanks for about 4 minutes per side until deeply golden, working in batches if needed so the pan is not crowded.

3. 3

   Transfer the browned shanks to a plate and reduce the heat to medium. Add the onion, carrot, and celery to the same pot and cook for 8 minutes, scraping the bottom often, until the vegetables are soft and lightly golden but not browned hard.

4. 4

   Pour in the white wine and bring it to a lively simmer, scraping up the browned bits from the base of the pot. Cook for 5 minutes, or until the wine is reduced by about half and the raw alcohol aroma has softened.

5. 5

   Return the veal shanks to the pot in a single layer and add the stock, bay leaf, and thyme. The liquid should come about halfway up the shanks, so use a snug pot and avoid fully submerging the meat.

6. 6

   Cover the pot, reduce the heat to low, and simmer very gently for 90 to 110 minutes. Turn the shanks every 30 minutes and keep the braise at a quiet tremble, because boiling will toughen the veal and cloud the sauce.

7. 7

   When the meat is fork-tender but still attached to the bone, transfer the shanks to a warm platter and remove the twine. Simmer the sauce uncovered for 8 to 12 minutes if it needs thickening, then discard the bay leaf and thyme stems.

8. 8

   Mix the lemon zest, parsley, and garlic together just before serving to make the gremolata. Spoon the sauce over the veal, scatter the gremolata on top, and serve immediately while the marrow is warm and the sauce is glossy.