Ingredients

For the Ossobuco

• 4 large veal shanks, each 1¼–1½ inches / 3–4 cm thick Hind-shank cuts generally offer more meat and fewer heavy tendons.
• ¼ cup all-purpose flour, for a very light coating
• 50 g / about ⅓ cup celery, very finely diced
• 50 g / about ⅓ cup carrot, very finely diced
• 50 g / about ⅓ cup onion, very finely diced
• 3 tablespoons extra-virgin olive oil
• 60 g / 4 tablespoons unsalted butter
• 240 ml / 1 cup dry white wine
• 3 tablespoons tomato passata Optional; some traditional formulas use a small quantity, while white versions omit it.
• 2–3 cups hot light meat broth, as needed
• 2 fresh sage leaves
• 1 small rosemary sprig
• Fine sea salt and freshly ground black pepper

For the Gremolata

• 2 tablespoons finely chopped flat-leaf parsley
• 1 small garlic clove, minced extremely finely
• Finely grated zest of 1 small unwaxed lemon

Traditional Accompaniment

• Freshly prepared Risotto alla Milanese

Preparation

1. Prepare the veal shanks. Pat the ossobuchi dry. With kitchen scissors, snip the outer membrane in three or four places around each piece without cutting deeply into the meat. This prevents curling. Season lightly with salt and pepper.
2. Flour lightly. Dust each shank with flour and shake away every visible excess. The coating should be thin enough to assist browning without creating a heavy crust.
3. Brown the ossobuchi. Heat the olive oil in a broad, heavy casserole over medium-high heat. Brown the shanks well on both sides, working in batches when necessary. Transfer them to a plate.
4. Deglaze with wine. Pour the white wine into the hot pan and scrape up the browned cooking residue. Simmer until the wine is reduced by roughly half, then pour the liquid into a bowl and reserve it.
5. Cook the soffritto. Lower the heat to medium-low and melt the butter in the casserole. Add the celery, carrot, and onion. Cook gently for 8–10 minutes, until soft and aromatic but not browned.
6. Begin the braise. Return the veal shanks to the casserole in a single layer. Add the reduced wine, the optional passata, sage, rosemary, and enough hot broth to reach approximately halfway up the sides of the meat.
7. Cook slowly. Bring the liquid just to a simmer, cover, and cook over very low heat for about 90 minutes. Turn the shanks carefully once or twice and add hot broth whenever the pan begins to dry. The meat is ready when a fork enters easily and the connective tissue has softened.
8. Mix the gremolata. Immediately before serving, combine the parsley, garlic, and lemon zest. Keep the mixture fresh and dry; do not cook it in advance.
9. Finish the sauce. Remove the sage and rosemary. Transfer the tender shanks briefly to a warm platter. Simmer the sauce uncovered when it needs thickening, or add a splash of broth when it is too concentrated. Adjust salt and pepper.
10. Serve immediately. Return the ossobuchi to the sauce and scatter most of the gremolata over them. Plate each shank with its marrow bone intact, spoon over the sauce, and finish with the remaining gremolata. Serve beside Risotto alla Milanese.