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This preparation of veal shanks braised in white wine and aromatic vegetables follows the great Milanese tradition of ossobuco, named for the marrow-filled bone at the center of each cross-cut shank. The word ossobuco means 'hollow bone' in Italian, and the prized bone marrow - scooped out with a small spoon at the table - is considered the greatest delicacy of the dish. White wine provides a brighter, more delicate braising liquid than red, allowing the natural sweetness of the veal to shine through. The gremolata-style finish of lemon zest and parsley stirred in at the end brings freshness and brightness to the rich, gelatinous sauce. Served classically with Milanese saffron risotto.
Prep
20 min
Cook
130 min
Total
150 min
Servings
4 srv
Difficulty
Medium
Calories
420 kcal
For 4 serving(s)
Per serving
Tie each veal shank with kitchen twine around its circumference to prevent the meat from falling away from the bone during braising. Season with salt and dredge in flour.
Heat the olive oil and butter in a wide, heavy pot over medium-high heat. Brown the shanks on all sides, about 3-4 minutes per side. Transfer to a plate.
In the same pot, cook the finely diced onion, carrot, and celery over medium heat for 8 minutes until softened. Add the garlic and cook 1 minute more.
Return the shanks to the pot, standing them upright. Pour in the white wine and let it reduce for 3 minutes. Add the broth and sage leaves.
Cover tightly and braise on very low heat for 1.5 to 2 hours, turning the shanks once halfway through, until the meat is very tender and beginning to pull from the bone.
In a small bowl, combine the lemon zest with the chopped parsley to make a gremolata. Serve the shanks with the braising liquid spooned over and scattered with the gremolata.
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