Osso Buco

Instructions

1. 1

   Preheat the oven to 325°F (163°C).

2. 2

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

3. 3

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

4. 4

   Stir in the tomato paste and cook for 2 minutes. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.

5. 5

   Return the veal shanks to the pot. Add the chicken stock, ensuring the shanks are mostly submerged. Bring to a simmer.

6. 6

   Cover the pot with a lid or foil and transfer it to the preheated oven. Braise for about 1 1/2 to 2 hours, or until the meat is tender.

7. 7

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

8. 8

   Once the meat is tender, remove the pot from the oven. If desired, skim off any excess fat from the surface of the sauce.

9. 9

   Serve the osso buco with the sauce, garnished with the gremolata.