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
• 5 unit garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry white wine
• 1 cup crushed tomatoes
• 2 cup veal or beef stock
• 3 unit fresh thyme sprigs
• 0,25 cup flat-leaf parsley, chopped
• 1 tbsp lemon zest

Instructions

1. 1

   Pat 4 veal shanks (about 350 g each, 1½ inches thick) dry and tie a length of kitchen twine around each to hold their shape. Season generously with salt and pepper, then dredge lightly in ½ cup flour.

2. 2

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

3. 3

   Reduce heat to medium and add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sweat 8-10 minutes until softened and translucent.

4. 4

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

5. 5

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

6. 6

   Add 1 cup crushed tomatoes, 2 cups veal or beef stock, 2 bay leaves, and 3 thyme sprigs. Nestle the shanks back in so liquid reaches two-thirds up their sides.

7. 7

   Bring to a bare simmer, cover, and transfer to a 325°F (160°C) oven. Braise 2 to 2½ hours, turning once, until the meat surrenders when nudged with a fork.

8. 8

   Meanwhile, make the gremolata: finely chop ¼ cup parsley with the zest of 1 lemon and 1 small garlic clove.

9. 9

   Rest shanks 10 minutes, skim excess fat, and reduce the sauce on the stovetop if needed until it coats a spoon.

10. 10

    Plate each shank with sauce spooned over and a generous shower of gremolata.