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Osso buco is Italian for “bone with a hole,” referencing the marrow hole seen in the bone of a veal shank. This traditional Italian recipe, Osso Buco alla Milanese, is a delicious braised veal dish served with tender vegetables and garlicky gremolata. While it seems complicated, this osso buco recipe is surprisingly easy
Ingredients
All-purpose flour for dredging (about ½ cup)
4 meaty veal shanks, each 2 to 2 ½ inches thick (3 to 3 ½ pounds total)
Coarse salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 medium yellow onion (about 6 ounces), chopped into ½-inch pieces
1 cup dry white wine
½ cup veal or chicken stock, homemade, or store-bought
2 tablespoons chopped flat-leaf parsley
1 teaspoon minced garlic
1 teaspoon grated lemon zest
The gremolata: While the shanks are braising, stir together the garlic, parsley, and lemon zest in a small bowl. Cover with plastic wrap and set aside in a cool place