Name: Osso Buco alla Milanese with Gremolata
Prep time: 25 min
Cook time: 170 min
Total time: 195 min
Ingredients: 4 pieces Veal shanks (cross-cut, 1.5-2 inches thick); 0.25 cups All-purpose flour; 3 tbsp Olive oil; 2 tbsp Unsalted butter; 1 whole Onion, finely chopped; 1 whole Carrot, finely chopped; 1 whole Celery stalk, finely chopped; 1 cups Dry white wine; 0.5 cups Canned crushed tomatoes; 3 cups Beef broth; 1 whole Bay leaf; 3 pieces Fresh thyme sprigs; 1 tsp Orange zest; 1 tsp Lemon zest; 2 cloves Garlic, minced; 0.25 cups Fresh parsley, chopped; 1 to taste Salt and black pepper

DinnerHigh-ProteinComfort Food

Ingredients (17)

Ingredient	Qty	Cal	P	C	F
Veal shanks (cross-cut, 1.5-2 inches thick)	4 pieces	256	43g	0g	8g
All-purpose flour	0.25 cups	29	1g	6g	0g
Olive oil	3 tbsp	93	0g	0g	11g
Unsalted butter	2 tbsp	51	0g	0g	6g
Onion, finely chopped	1 whole	11	0g	3g	0g
Carrot, finely chopped	1 whole	6	0g	1g	0g
Celery stalk, finely chopped	1 whole	0	0g	0g	0g
Dry white wine	1 cups	49	0g	2g	0g
Canned crushed tomatoes	0.5 cups	10	1g	2g	0g
Beef broth	3 cups	13	2g	0g	0g
Bay leaf	1 whole	0	0g	0g	0g
Fresh thyme sprigs	3 pieces	1	0g	0g	0g
Orange zest	1 tsp	1	0g	0g	0g
Lemon zest	1 tsp	0	0g	0g	0g
Garlic, minced	2 cloves	2	0g	1g	0g
Fresh parsley, chopped	0.25 cups	1	0g	0g	0g
Salt and black pepper	1 to taste	0	0g	0g	0g

Ingredients (17)

Ingredient	Qty	Cal	P	C	F
Veal shanks (cross-cut, 1.5-2 inches thick)	4 pieces	256	43g	0g	8g
All-purpose flour	0.25 cups	29	1g	6g	0g
Olive oil	3 tbsp	93	0g	0g	11g
Unsalted butter	2 tbsp	51	0g	0g	6g
Onion, finely chopped	1 whole	11	0g	3g	0g
Carrot, finely chopped	1 whole	6	0g	1g	0g
Celery stalk, finely chopped	1 whole	0	0g	0g	0g
Dry white wine	1 cups	49	0g	2g	0g
Canned crushed tomatoes	0.5 cups	10	1g	2g	0g
Beef broth	3 cups	13	2g	0g	0g
Bay leaf	1 whole	0	0g	0g	0g
Fresh thyme sprigs	3 pieces	1	0g	0g	0g
Orange zest	1 tsp	1	0g	0g	0g
Lemon zest	1 tsp	0	0g	0g	0g
Garlic, minced	2 cloves	2	0g	1g	0g
Fresh parsley, chopped	0.25 cups	1	0g	0g	0g
Salt and black pepper	1 to taste	0	0g	0g	0g

Directions

Step 1
Season veal shanks with salt and pepper, then dredge lightly in flour. Heat olive oil and butter in a large Dutch oven or heavy pot over medium-high heat. Brown veal shanks on all sides, then remove and set aside.
Step 2
Add chopped onion, carrot, and celery to the pot. Sauté until softened, about 8-10 minutes. Deglaze with white wine, scraping up any browned bits from the bottom of the pot. Simmer until wine is mostly evaporated.
Step 3
Return veal shanks to the pot. Add crushed tomatoes, beef broth, bay leaf, and thyme. Bring to a simmer, then reduce heat to low, cover, and braise for 2 to 2.5 hours, or until veal is fork-tender.
Step 4
While osso buco braises, prepare the Gremolata: finely chop parsley, garlic, orange zest, and lemon zest. Mix together in a small bowl.
Step 5
When veal is tender, remove from heat. Skim any excess fat from the sauce. Taste and adjust seasoning. Serve osso buco hot, spooning plenty of sauce over each shank, and generously sprinkling with gremolata.