Description
Tender braised veal shanks slowly simmered with tomatoes, vegetables, and broth until meltingly soft, finished with fresh parsley and lemon gremolata for a bright, classic Italian touch.
Ingredients
Scale
- 4 veal shanks, about 1½ inches thick
- ½ cup all purpose flour
- 3 tablespoons olive oil
- 1 medium carrot, finely chopped
- 1 large onion, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes
- 2 cups beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, zest only
- 2 tablespoons fresh parsley, chopped
Instructions
- Lightly season the flour with salt and pepper, then coat the veal shanks evenly on all sides.
- Heat olive oil in a large Dutch oven over medium heat and brown the veal shanks for about 4 minutes per side until golden.
- Remove the meat and add carrot, onion, celery, and garlic to the same pot. Cook until softened and fragrant.
- Stir in tomato paste and crushed tomatoes, mixing well with the vegetables.
- Return the veal shanks to the pot and pour in the beef broth.
- Cover and simmer gently for about 1 hour and 30 minutes until the meat becomes tender and the sauce thickens.
- Mix lemon zest with chopped parsley to create gremolata.
- Sprinkle the gremolata over the dish before serving and spoon sauce over the veal.
Notes
- Brown the meat well before simmering to build deep flavor.
- Keep the heat at a gentle simmer so the veal stays tender.
- The dish tastes even better the next day as the flavors develop.
- Serve with risotto, mashed potatoes, or crusty bread.
Nutrition
- Serving Size: 1 veal shank with sauce
- Calories: 520
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 145 mg
Keywords: ossobuco recipe, Italian braised veal shanks, classic ossobuco, slow braised veal, Milanese ossobuco