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Cross-cut veal shanks braised until fork-tender and topped with bright lemon-parsley gremolata define Milanese tradition. This high protein mediterranean classic pairs perfectly with risotto for a family feast.
Pat the veal shanks dry and season them generously with salt and pepper. Dust each shank evenly in all-purpose flour, shaking off excess flour for a light coating.
Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat. Brown the shanks on all sides until a deep golden crust forms, about 3–4 minutes per side. Remove and set aside.
Lower heat to medium and sauté chopped onions, carrots, and celery for 5–7 minutes, stirring occasionally, until softened and fragrant.
Deglaze with dry white wine, scraping up any browned bits, then add beef stock to the pot. Return the browned shanks, cover tightly, and braise at low simmer for 2 to 2.5 hours, turning shanks halfway for even cooking, until fork-tender.
Prepare gremolata by finely chopping fresh parsley, lemon zest, and garlic together. Sprinkle rich gremolata generously over the ossibuchi just before serving for a burst of fresh citrus and herb flavor.
