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 them generously with salt and pepper.

3. 3

   In a large oven-proof pot or Dutch oven, heat some olive oil over medium-high heat. Brown the veal shanks on all sides, then remove them from the pot and set aside.

4. 4

   Dice the carrots, celery, and onion. Mince the garlic cloves.

5. 5

   In the same pot, add the diced vegetables and cook until they are softened, about 5 minutes.

6. 6

   Stir in the tomato paste and minced garlic, and cook for another 2 minutes.

7. 7

   Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.

8. 8

   Add the chicken stock and bring to a simmer again.

9. 9

   Return the veal shanks to the pot, making sure they are submerged in the liquid. Cover the pot with a lid or foil and transfer it to the preheated oven.

10. 10

    Braise in the oven for about 2 hours, or until the meat is tender and falling off the bone.

11. 11

    While the osso buco is cooking, finely chop the parsley and mix it with the lemon zest to create a gremolata.

12. 12

    Once the osso buco is done, remove it from the oven and let it rest for a few minutes.

13. 13

    Serve the veal shanks with some of the braising liquid and vegetables, and sprinkle the gremolata over the top before serving.