Classic Osso Buco alla Milanese with Gremolata

Preheat the oven to 165°C (325°F). Tie a length of kitchen string around the circumference of each veal shank to keep the meat from separating from the bone during braising. Season both sides generously with salt and pepper.

Pat the shanks completely dry with paper towel — surface moisture prevents browning. Spread the flour on a plate and dredge each shank lightly, shaking off all excess. The coat should be thin and even.

Melt 50 g of the butter in a wide, heavy braising pot or Dutch oven over medium-high heat. When the foam subsides and the butter is beginning to smell nutty, add the shanks in a single layer. Do not crowd — work in batches if needed. Sear undisturbed for 3-4 minutes per side until deeply golden brown. Remove and set aside.

Reduce heat to medium. Add the remaining 30 g butter to the pot. Add the onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until the vegetables are soft and lightly colored.

Pour in the white wine and scrape up any browned bits from the bottom of the pot. Simmer for 3-4 minutes until the wine has reduced by half and the raw alcohol smell has cooked off.

Stand the shanks upright in the pot. Pour in the warm broth until the liquid reaches halfway up the shanks — they should not be submerged. Bring to a gentle simmer.

Cover with a tight-fitting lid and transfer to the oven. Braise for 90-120 minutes until the meat is pulling away from the bone and a skewer meets no resistance. Check halfway through — if liquid has dropped below one-third up the shanks, add a splash more warm broth.

While the shanks braise, combine the chopped parsley, lemon zest, and minced garlic in a small bowl. Set the gremolata aside at room temperature — do not add it yet.

Remove the pot from the oven. Scatter the gremolata over the shanks and gently stir it into the braising liquid. Return to the oven uncovered for 2-3 minutes, then taste the sauce and adjust salt.

Remove the kitchen string. Serve each shank with the braising liquid spooned generously over it. The marrow in the bone cavity is fully rendered and soft — scoop it out with a small spoon and spread it on bread, or stir it into the sauce. Serve with risotto alla Milanese or polenta.