Braised Osso Buco with Gremolata

Ingredients

• 4 whole veal shanks, 1.5-inch thick
• 0,5 cup all-purpose flour
• 3 tbsp extra-virgin olive oil
• 1 whole yellow onion, diced
• 1 whole carrot, diced
• 1 whole celery stalk, diced
• 4 whole garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry white wine
• 1 cup crushed tomatoes
• 2 cups beef stock
• 3 whole fresh thyme sprigs
• 0,5 cup flat-leaf parsley (for gremolata)
• 1 tbsp lemon zest

Instructions

1. 1

   Pat 4 veal shanks dry, season generously with salt and pepper, then dredge lightly in flour, shaking off the excess.

2. 2

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

3. 3

   Reduce heat to medium; add diced onion, carrot, and celery and sweat for 8 minutes until softened and translucent.

4. 4

   Stir in minced garlic and tomato paste and cook 1 minute until fragrant and brick red.

5. 5

   Deglaze with dry white wine, scraping up the fond, and reduce by half, about 3 minutes.

6. 6

   Add crushed tomatoes, beef stock, bay leaf, and thyme; nestle the shanks back in so the liquid reaches two-thirds up their sides.

7. 7

   Cover and braise in a 325°F (160°C) oven for 2 hours, until the meat is fork-tender and pulling from the bone.

8. 8

   Meanwhile, prepare the gremolata by finely chopping parsley, garlic, and lemon zest together.

9. 9

   Uncover the pot for the last 15 minutes to reduce the sauce; skim any excess fat.

10. 10

    Serve each shank spooned with sauce and topped with a generous pinch of gremolata.