Braised Osso Buco with Gremolata

Ingredients

• 1,5 kg veal shanks, 4 cm thick
• 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
• 1 cup crushed tomatoes
• 2 cup beef stock
• 0,25 cup flat-leaf parsley
• 1 unit lemon (for zest)

Instructions

1. 1

   Pat 4 veal shanks (about 1.5 kg total, 4 cm thick) dry and season generously with salt and pepper. Dredge lightly in 1/2 cup flour, shaking off excess.

2. 2

   Heat 3 tbsp extra-virgin olive oil in a heavy Dutch oven over medium-high heat until it shimmers. Sear the shanks 4 minutes per side until deeply caramelized, then transfer to a plate.

3. 3

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

4. 4

   Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook 2 minutes until the paste darkens and smells nutty.

5. 5

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

6. 6

   Add 1 cup crushed tomatoes, 2 cups beef stock, 2 bay leaves, and 2 thyme sprigs. Return shanks and any juices to the pot; liquid should reach two-thirds up the sides.

7. 7

   Cover and braise in a 325°F (160°C) oven for 2 hours, until the meat pulls easily from the bone.

8. 8

   Meanwhile, make gremolata: finely chop 1/4 cup flat-leaf parsley with the zest of 1 lemon and 1 small garlic clove.

9. 9

   Uncover the pot for the last 15 minutes to reduce the sauce until glossy.

10. 10

    Rest shanks 5 minutes, then serve topped with a generous spoonful of gremolata.