braised veal from northern Italy is the world’s best make-ahead dish - it tastes amazing
on the second day. The classic accompaniment is saffron-scented Risotto alla Milanese.
For a slightly simpler take on this classic, try our Slow-Cooker Osso Buco.
6 1-1/4 inch-thick
and freshly ground black pepper
1/2 cup all-purpose
flour for dredging
1/4 cup extra-virgin
1 Tbs. unsalted
3 cups finely
diced yellow onion (about 2 medium onions)
1 cup finely
diced celery (about 2 stalks)
3/4 cup finely
diced carrot (about 2 small carrots)
1 tsp. dried
3/4 cup dry
2 Tbs. tomato
1 28-oz. can
Italian plum tomatoes, drained and chopped, juices reserved
1 cup low-salt
chicken broth, more if needed
1 large sprig
1 bay leaf
1 Tbs. arrowroot
mixed with 2 tsp. broth or water
Tip: Look for
arrowroot in the spice section of your grocery store.
For the gremolata:
3 Tbs. finely
chopped fresh flat-leaf parsley
2 large cloves
1 Tbs. finely
grated lemon zest
2 anchovy fillets,
Heat the oven
Tie the veal
shanks around the middle with kitchen string (if they’re not tied already) and season
them with salt and pepper.
Put the flour
in a dish.
Dredge the shanks
very lightly in flour, thoroughly shaking off the excess.
Have ready a
roasting pan or baking dish large enough to hold the shanks in a single layer (9x13-inch
In a large heavy
skillet, heat 3 Tbs. of the oil over medium-high heat.
Put three veal
shanks in the pan and sear until nicely browned on both sides, 2 to 3 minutes per
Move the shanks
to the roasting pan.
the remaining three shanks.
off the fat in the pan and wipe it out with paper towels (it’s fine if the browned
bits remain in the pan bottom; just wipe away the used oil).
Return the pan
to medium heat and add the butter and remaining 1 Tbs. of oil.
When the butter
is melted, add the onion, celery, carrot, oregano, and 1 tsp. salt.
Cook the vegetables,
stirring occasionally, until soft and lightly browned, 15 to 20 minutes.
heat to medium-high, add the wine, and cook, scraping up any brown bits with a wooden
spoon, until the wine is reduced to about 1/4 cup, about 3 minutes
Stir in the
Add the tomatoes
with their juices, the broth, thyme, bay leaf, 1/2 tsp. salt, and a few grinds of
Bring to a boil,
and pour the contents of the pan over the shanks.
with heavy-duty aluminum foil.
Braise the veal
in the oven until fork-tender, 1-1/2 to 2 hours, checking the liquid occasionally.
If it has cooked
down, add enough broth to keep the level about halfway up the shanks.
To check for
doneness, pierce a shank with a fork.
The meat should
pull apart easily.
Taste a morsel
- it should feel soft and tender.
Do not overcook,
or the veal will fall apart.
most of the vegetable bits off the shanks.
With a wide,
flat metal spatula, carefully transfer the veal shanks to a dish.
Strain the pan
juices through a medium-mesh sieve into a saucepan, pressing hard on the solids
with a spatula to extract as much sauce as you can.
Bring the sauce
to a simmer. Whisk in the arrowroot mixture and cook briefly to thicken.
If you’re working
ahead, stop here (see Make-ahead Tips for reheating).
Make the gremolata:
finishing the sauce and serving, combine the parsley, garlic, lemon zest, and anchovies.
Add two Tbs.
of the gremolata to the sauce.
Remove the strings
from the shanks.
Serve the osso
buco topped with the sauce and a small sprinkling of the remaining gremolata.
Make Ahead Tips:
To make the osso buco ahead, braise the veal and strain and thicken the sauce with
Wipe the roasting
pan clean, return the shanks to the pan, and pour the sauce over the shanks.
Let them cool
at room temperature for an hour, cover well, and refrigerate for up to two days.
To reheat, cover
the pan with foil and set in a 325°F oven until the shanks are hot, 30 to 35 minutes.
shanks to a dish, then make the gremolata, adding it to the sauce and sprinkling
it over the shanks.
(per serving): Size: based on 6 servings, Calories (kcal): 360, Fat (kcal): 15,
Fat Calories (g): 140, Saturated Fat (g): 4, Protein (g): 24, Monounsaturated Fat
(g): 9, Carbohydrates (mg): 26, Polyunsaturated Fat (mg): 1.5, Sodium (g): 1010,
Cholesterol (g): 85, Fiber (g): 5.