Osso Buco alla Milanese

Ingredients

• 4 meaty shanks Veal
• ½ cup Flour
• 2 tablespoons Olive Oil
• 3 tablespoons Butter
• 1 medium chopped into ½-inch pieces Onion
• 1 chopped into ½-inch pieces Carrots
• 1 chopped into ½-inch pieces Celery
• 1 bulb chopped into ½-inch pieces Fennel
• 3 cloves Garlic
• 2 strips Orange Zest
• 1 ½ teaspoons Marjoram
• 1 Bay Leaf
• 1 cup Dry White Wine
• ½ cup Chicken Stock
• 1 cup chopped with juice Tomatoes
• 2 tablespoons chopped Parsley
• 1 teaspoon grated Lemon Zest

Instructions

1. Preheat the oven to 150°C / 300°F. Place the flour in a shallow dish. Season the veal shanks with salt and pepper, dredge lightly in the flour and shake off any excess.
2. Heat the olive oil and 1 tablespoon of the butter in a wide ovenproof casserole over medium-high heat. When hot, add the shanks and brown well on both flat sides, about 5 minutes per side. Work in batches if necessary. Transfer the shanks to a plate.
3. Pour off excess fat, leaving the caramelised bits. Add the remaining butter and melt over medium heat. Add the onion, carrot, celery and fennel, season and cook for about 6 minutes until softened but not coloured. Stir in the garlic, orange zest, marjoram and bay leaf and cook for 1–2 minutes.
4. Pour in the white wine, increase the heat and boil until reduced by about half. Add the stock and chopped tomatoes with their juice and continue to boil until the liquid reduces to about 1 cup.
5. Return the shanks to the pot with the bones facing up, along with any resting juices. Cover the surface with parchment paper, then seal with the lid. Transfer to the oven and braise gently. Check after 15 minutes and lower the heat if simmering too vigorously. Turn the shanks after about 40 minutes and spoon over the sauce. Continue cooking for about 2 hours until very tender.
6. Mix the garlic, parsley and lemon zest to make the gremolata and set aside.
7. When the meat is tender, remove the lid, sprinkle over half of the gremolata and return to the oven uncovered for 15 minutes to lightly caramelise.
8. Carefully lift the shanks out and keep warm. Skim excess fat from the sauce if needed and reduce on the stovetop if the flavour needs intensifying. Adjust seasoning and add a little more gremolata if desired.
9. Serve the shanks with plenty of sauce, finished with the remaining gremolata.

instructions_source: editorial-classic