Osso buco milanese is a rustic dish of braised veal shanks in a rich sauce served with gremolata, chopped parsley, lemon peel and garlic.
6 veal shanks (2 inches thick), patted dry
2 teaspoons coarse salt
lots of freshly ground pepper
2 tablespoons olive oil
2 cups (8 ounces) sliced mushrooms, such as cremini
4 ounces pancetta, small dice
2 cups diced onions
1 cup diced carrots
1 cup diced celery
1 tablespoon minced cloves garlic (about 4)
½ teaspoon coarse salt
2 teaspoons bouquet garni herb mix
2 cups dry white wine
1 cup stock, such as veal, chicken or vegetable
½ cup chopped fresh parsley
1 tablespoon grated lemon peel
2 cloves garlic, minced
pinch of coarse salt
Tie the veal chops with butcher twine and season both sides with salt and pepper.
Heat the oil in a 7-quart Dutch oven over medium-high heat.
Put the mushrooms in the hot pan in a single layer and sear, stirring once after 2 minutes.
Add the pancetta, onion, carrots, celery, garlic and salt; sweat for 6 minutes, stirring occasionally.
Add the herbs and stir for 15 seconds.
Note: You can use a tradition bouquet garni (a couple of parsley stems and thyme twigs, a bay leaf or two and a few peppercorns wrapped in cheesecloth). I like to use a Bouquet Garni Herb Blend from Penzey’s. It doesn’t have to be removed and adds great flavor. The blend contains savory, rosemary, thyme, Turkish oregano, basil, dill weed, marjoram, sage and tarragon.
Add the wine, bring to a boil and reduce by one-half.
Stir in the stock and tuck the veal shanks into the vegetables.
Bring to a boil, lower the heat to a gentle simmer, just an occasional bubble or two. Cover and cook for 3 hours or until fork tender. Be sure to check that the braise is not boiling occasionally. If so, lower the temperature or use a heat diffuser.
Slow Cooker Method
Bring to a boil, cover and set the slow cooker to low and cook for 6 hours or until fork tender.
Remove the veal shanks to a warm platter. You have two choices with the sauce: Rustic – keep the sauce in its natural state, or Refined – puree the sauce.
Pour a little sauce over the veal and serve the remainder on the side. Strew the gremolata over the shanks and serve.
Combine the parsley, lemon, garlic and salt in a small bowl.
Make a day ahead to let the flavors meld.
Keywords: braised veal shanks, braised veal, braising, stew, veal stew, slow-cooked veal, slow cooking, gremolata, gluten-free, dairy-free