Braised Osso Buco with Gremolata

Ingredients

• 4 unit veal shanks, cross-cut
• 0,5 cup all-purpose flour
• 3 tbsp extra-virgin olive oil
• 1 unit yellow onion, diced
• 2 unit carrots, diced
• 2 unit celery stalks, diced
• 4 unit garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry white wine
• 2 cup beef stock
• 1 cup crushed tomatoes
• 0,5 cup flat-leaf parsley
• 1 unit lemon zest
• 3 unit fresh thyme sprigs

Instructions

1. 1

   Pat 4 veal shanks (about 350g each) dry and tie a length of kitchen twine around each to hold the meat to the bone; season generously with salt and pepper and dredge in 1/2 cup flour.

2. 2

   Heat 3 tbsp extra-virgin olive oil in a Dutch oven over medium-high heat until it shimmers without smoking, then sear the shanks 4 minutes per side until deeply mahogany; transfer to a plate.

3. 3

   Reduce heat to medium, add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, and sweat for 8 minutes until the onions turn translucent.

4. 4

   Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook 2 minutes until the paste darkens to brick red.

5. 5

   Deglaze with 1 cup dry white wine, scraping up the fond, and reduce by half, about 4 minutes.

6. 6

   Add 2 cups beef stock, 1 cup crushed tomatoes, 2 bay leaves, and 3 thyme sprigs; nestle the shanks back in so the liquid comes two-thirds up the sides.

7. 7

   Cover and braise in a 325°F (165°C) oven for 2 hours, turning the shanks halfway, until the meat pulls easily from the bone.

8. 8

   Meanwhile, prepare the gremolata by finely chopping 1/2 cup flat-leaf parsley with the zest of 1 lemon and 1 garlic clove.

9. 9

   Remove the shanks and reduce the braising liquid on the stovetop for 5 minutes until glossy and coating a spoon.

10. 10

    Spoon sauce over the shanks and shower with gremolata just before serving.