Osso Buco alla Milanese

This is the classic preparation of veal shanks. They are braised in white wine and vegetables and topped with a sprinkling of garlic, lemon zest, and fresh herbs. Serve them with some rice.

Makes 4 to 6 servings | Prep time: 25 minutes | Minimum cook time: 3 hours in a large slow cooker

4 to 6 meaty veal shanks, about 2-inches thick

All-purpose flour for dredging

1/2 cup olive oil, divided

4 tablespoons unsalted butter

2 large onions, diced

3 garlic cloves, minced

2 carrots, diced

2 celery ribs, diced

1/2 cup dry white wine

1 (14.5-ounce) can crushed tomatoes in tomato puree

1 cup Chicken Stock or purchased stock

2 tablespoons chopped fresh parsley

1 tablespoon fresh thyme or 1/2 teaspoon dried

1 bay leaf

1 (3-inch) slice lemon zest

Salt and freshly ground black pepper to taste

GREMOLATA


5 tablespoons chopped fresh parsley

6 garlic cloves, minced

2 tablespoons grated lemon zest

1 tablespoon grated orange zest

1. Rub veal shanks with flour, shaking off any extra over the sink or a plate. Heat 1/4 cup oil in a large skillet over medium-high heat. Add as many veal shanks as will fit in a single layer, and brown them for 3 to 4 minutes per side, or until lightly browned. Work in batches if necessary. Transfer shanks into the slow cooker.

2. Add remaining 1/4 cup olive oil and butter to the skillet. Add onions, garlic, carrots, and celery. Cook, stirring frequently, 3 minutes or until onions are translucent. Scrape mixture into the slow cooker. Stir in wine, tomatoes, stock, parsley, thyme, and bay leaf.

3. Cook on Low for 7 to 8 hours or on High for 3 to 4 hours, or until meat is very tender. Remove as much fat as possible from the surface of the slow cooker with a soup ladle. Remove and discard bay leaf and lemon zest, and season to taste with salt and pepper.

4. While shanks are cooking, prepare Gremolata. Combine parsley, garlic, lemon zest, and orange zest in a small mixing bowl. Serve veal shanks hot with a sprinkling of topping.

Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.

Variation:

images Add 3/4 cup pitted kalamata olives to the slow cooker. If using olives, chances are no additional salt will be needed.