A traditional Milanese specialty featuring slow-braised veal shanks cooked with aromatic vegetables, white wine, and broth until fork-tender. Finished with fresh gremolata, this hearty dish is often served alongside risotto alla Milanese or creamy polenta.
Tie kitchen twine around each veal shank before browning to help the meat hold its shape during cooking. Serve immediately with risotto alla Milanese or creamy polenta to soak up the flavorful braising sauce.
Pat the veal shanks dry and season both sides with salt and black pepper.
Lightly dredge each veal shank in flour, shaking off the excess.
Heat the olive oil and butter in a large Dutch oven over medium-high heat.
Brown the veal shanks on both sides, then transfer them to a plate.
Add the onion, carrot, and celery to the pot and cook until softened, about 8 minutes.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the white wine and scrape up any browned bits from the bottom of the pot.
Stir in the tomato paste, broth, and bay leaf until combined.
Return the veal shanks to the pot, ensuring they are mostly submerged in the liquid.
Cover and simmer gently over low heat for about 2 hours, or until the meat is very tender and nearly falling off the bone.
In a small bowl, combine the lemon zest and chopped parsley to make the gremolata.
Remove the bay leaf and spoon the sauce over the veal shanks.
Sprinkle generously with the gremolata just before serving.
