Osso Buco

Instructions

1. 1

   Preheat the oven to 325°F (163°C).

2. 2

   Pat the veal shanks dry with paper towels and season generously with salt and pepper. Dredge the shanks in flour, shaking off any excess.

3. 3

   In a large oven-proof pot or Dutch oven, melt the butter over medium heat. Add the veal shanks and brown on all sides, about 3-4 minutes per side. Remove the shanks and set aside.

4. 4

   In the same pot, add the diced carrots, celery, and onion. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute.

5. 5

   Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3 minutes.

6. 6

   Stir in the tomato paste until well combined with the vegetables. Return the veal shanks to the pot and add the beef stock. The liquid should come about three-quarters of the way up the shanks.

7. 7

   Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Cook for about 1 1/2 to 2 hours, or until the meat is tender and falling off the bone.

8. 8

   While the osso buco is cooking, prepare the gremolata by mixing together the chopped parsley and lemon zest.

9. 9

   Once the osso buco is done, remove it from the oven and let it rest for a few minutes. Serve the veal shanks with a sprinkle of gremolata on top and the cooking liquid as a sauce.

10. 10

    Season with additional salt and pepper to taste, if necessary.