Braised Osso Buco with Gremolata

Ingredients

• 1,5 kg veal shanks, 1½-inch thick
• 0,5 cup all-purpose flour
• 3 tbsp extra-virgin olive oil
• 1 unit yellow onion, diced
• 1 unit carrot, diced
• 1 unit celery stalk, diced
• 4 unit garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry white wine
• 1 cup crushed tomatoes
• 2 cup beef stock
• 3 unit fresh thyme sprigs
• 0,25 cup flat-leaf parsley, chopped
• 1 tbsp lemon zest

Instructions

1. 1

   Preheat oven to 325°F (165°C). Pat 4 veal shanks (about 1.5 kg total, 1½ inches thick) dry and tie each with kitchen twine around the circumference to hold their shape.

2. 2

   Season shanks generously with salt and pepper, then dredge lightly in ½ cup flour, shaking off excess.

3. 3

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

4. 4

   Reduce heat to medium, add 1 diced onion, 1 diced carrot, and 1 diced celery stalk. Sweat 8 minutes until translucent and lightly caramelized.

5. 5

   Stir in 3 minced garlic cloves and 2 tbsp tomato paste; cook 2 minutes until brick-red and fragrant.

6. 6

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

7. 7

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

8. 8

   Bring to a gentle simmer, cover, and transfer to the oven. Braise 2 hours, turning shanks once at the halfway point, until the meat yields easily to a fork.

9. 9

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

10. 10

    Uncover the pot for the final 15 minutes to thicken the sauce. Taste and adjust seasoning.

11. 11

    Remove twine, spoon sauce over shanks, and shower generously with gremolata just before serving.