Veal osso buco alla Milanese is a savory Italian dish consisting of braised veal shanks and a fabulous lemony garlic gremolada sauce. These Milanese-style veal shanks become melt-in-your-mouth tender as they are braised with white wine, vegetables, and broth. When you're craving a flavor-packed meat-centric main course, serve this veal osso buco alla Milanese with some risotto and watch your family savor every bite!
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Instructions
Bring a large skillet with the first half of the olive oil to medium-high heat while you prepare the veal shanks. Add the onions, carrots, and celery to the skillet once the oil begins to shimmer and saute for 4-5 minutes.
For best results, cut three incisions into the fatty connective tissue around the sides of each veal portion (this prevents them from curling up while cooking).
Season the veal, then dust each portion in flour on all sides. Gently shake to remove any excess flour and set aside until ready to add to pan.
Once the vegetables have sauteed until tender, add the first ¼ cup portion of dry white wine and continue to saute as the wine evaporates, about 8-10 minutes. Remove the vegetables from your skillet and set aside.
Add the remaining olive oil and butter to your skillet and allow the butter to melt. Once melted, add the veal shanks and cook them for approximately 4 minutes on the first side, or until golden browned. Flip and cook the reverse side for 2 more minutes.
Stir in the remaining dry white wine and continue cooking as the wine evaporates for about 8-10 minutes. Add the beef broth, return the sauteed veggies, and a bay leaf, cover, and reduce the heat to medium-low to maintain a simmer for 35 minutes.
Uncover your skillet and gently turn the veal shanks over to cook the reverse side. Return your lid and continue to cook for an additional 20 minutes (then add the peas and cook for an additional 5 minutes), or for 25 minutes if you are not opting to add the green peas.
During this last cooking time, boil the garlic for 2 minutes (optional, reduces the 'bite' of garlic flavor) then mince and combine with fresh, finely chopped parsley and lemon zest.
Remove from heat and stir in the gremolada. Serve immediately.
Notes
Boiling the garlic is an optional step to make your gremolada tasty (but not overpowered with garlic). You can also use roasted garlic.
Your veal will get super tender during cooking, to prevent them from falling apart they can be tied with butcher's twine after they have been browned.
The combined cooking time should work for most cuts of veal shanks, but you may need to make adjustments for thin or thick-cut veal osso buco.
Store leftovers in a shallow airtight container for 1-2 days, maybe 3 days at most, as this dish is best served fresh. I do not recommend freezing leftover veal osso buco alla Milanese.