Braised Veal Shank
Ossobuco proper is a two-and-a-half-hour braise and nothing will change that. This is the fast tribute: thin-cut veal shank seared and finished in a quick white wine pan sauce, with the gremolata that makes the original sing.
- Total time
- 18 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Pat the veal dry, snip through the outer membrane in two places so the slices stay flat, and dust both sides with seasoned flour.
Heat the oil in a heavy frying pan over medium-high heat and sear the slices for 3 minutes per side until deeply browned.
Lift the meat out, add the butter, onion and celery, and cook 3 minutes until softening, then pour in the wine and let it reduce by half.
Add the stock, return the veal, cover and simmer gently for 7 minutes, turning once, until the meat reads at least 63C/145F at its thickest point and the sauce has thickened.
Rest the veal for 3 minutes off the heat, spoon the pan sauce over, and scatter generously with the lemon zest, garlic and parsley gremolata.
Read all that and thought “absolutely not”?
Completely fair. Braised Veal Shank is sitting in the Italian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Italian kitchen
Four ingredients, zero compromises, endless opinions.