Italian Osso Buco with Gremolata

Ingredients

Instructions

1. 1 Preheat the oven to 350°F (175°C).
2. 2 Pat the veal shanks dry with paper towels and dredge them in the sifted flour, shaking off any excess.
3. 3 Heat the olive oil in a large ovenproof pot over medium-high heat. Add the veal shanks and brown them on all sides. Remove from the pot and set aside.
4. 4 In the same pot, add the onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened. 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. Let it simmer for 2 minutes.
6. 6 Add the beef stock, crushed tomatoes, thyme, salt, and pepper. Stir well to combine.
7. 7 Return the browned veal shanks to the pot, ensuring they are submerged in the liquid. Bring to a simmer.
8. 8 Cover the pot and transfer it to the preheated oven. Braise for about 1.5 to 2 hours, or until the meat is tender and falling off the bone.
9. 9 While the osso buco is cooking, prepare the gremolata. In a small bowl, combine the chopped parsley, lemon zest, and minced garlic.
10. 10 Once the osso buco is done, remove from the oven and let it rest for a few minutes. Serve hot, topped with the gremolata.