Osso Bucco

Ingredients

Veal shanks

4 pieces, about 1.5-2 inches thick

All-purpose flour

1/2 cup, for dredging

Salt

to taste

Black pepper

to taste

Olive oil

3 tablespoons

Onion

1 medium, chopped

Carrot

1 medium, chopped

Celery

1 stalk, chopped

Garlic

4 cloves, minced

Tomato paste

2 tablespoons

Dry white wine

1 cup

Beef broth

2 cups

Bay leaf

1

Thyme

1 teaspoon, dried or 2 sprigs fresh

Gremolata

for serving

Fresh parsley

1/4 cup, chopped (for gremolata)

Lemon zest

1 tablespoon (for gremolata)

Garlic

1 clove, minced (for gremolata)

Instructions

1. Preheat the oven to 325°F (160°C).
2. Season the veal shanks generously with salt and pepper, then dredge them in flour, shaking off any excess to ensure a nice sear.
3. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the veal shanks and brown them on all sides, about 5 minutes per side. Remove the shanks from the pot and set them aside.
4. In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.
5. Stir in the tomato paste and cook for another minute, allowing the paste to caramelize slightly.
6. Pour in the dry white wine, scraping the bottom of the pot to release any browned bits, and let it simmer for a couple of minutes.
7. Add the beef broth, bay leaf, thyme, salt, and pepper to the pot. Bring the mixture to a gentle simmer.
8. Return the veal shanks to the pot, nestling them into the liquid. Ensure they are mostly submerged.
9. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the veal is tender and easily pulls apart with a fork.
10. While the osso bucco is cooking, prepare the gremolata by combining the chopped parsley, lemon zest, and minced garlic in a bowl.
11. Once the osso bucco is done, remove it from the oven and let it rest for a few minutes before serving.
12. Serve the osso bucco hot, garnished with the gremolata for a fresh, zesty contrast to the rich meat.