Serves 4 to 6
Ossobuco is a veal dish from Milan. Its name translates to “bone with a hole,” referring to the marrow hole visible when a veal shank is cross cut. This is a humble farmer’s stew, but the flavor is fit for a nobleman. The veal is so succulent it falls off the bone.
6 (3-inch-thick) veal shanks
All-purpose flour, for dredging
3 tablespoons olive oil
2 garlic cloves, minced
½ cup chopped carrot
1 tablespoon chopped fresh basil
Sea salt
Freshly ground black pepper
1 cup dry white wine
2 cups diced fresh or canned tomatoes
2 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
1 garlic clove, minced
½ teaspoon dried sage
Grated zest of 1 lemon rind
Preheat the oven to 400°F.
Dredge the veal in flour. Heat the olive oil in a large Dutch oven (or an oven-safe skillet with a lid) over medium heat. Add the veal and cook, turning the shanks as they begin to brown. Add the garlic and cook until the shanks are well seared and the garlic browns.
Add the carrot, basil, and salt and pepper to taste and cook until the onion softens. Add the wine, cover, and lower the heat. Simmer, stirring often, for 10 minutes.
Add the tomatoes and butter, cover, and continue to simmer for 3 more minutes.
Place the covered Dutch oven in the oven and cook for 30 minutes. Lower the oven temperature to 350°F and cook for an additional 30 minutes.
Prepare the gremolata while the veal is braising. Mix the parsley, garlic, sage, and lemon zest.
When the braising time is up, remove the Dutch oven from the oven and sprinkle the gremolata over the meat. Cover and return to the oven for 10 more minutes.