Italian Osso Buco with Gremolata

Ingredients

• 4 pieces veal shanks, about 1 1/2 to 2 inches thick
• 1 cup flour, sifted
• 1 cup olive oil
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 3 cloves garlic, minced
• 1 cup white wine
• 2 cups beef stock
• 1 can crushed tomatoes, 14 oz
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup fresh parsley, chopped
• 1 tablespoon lemon zest
• 1 clove garlic, minced

Method

1. 01
   Preheat the oven to 350°F (175°C).
2. 02
   Pat the veal shanks dry with paper towels and dredge them in the sifted flour, shaking off any excess.
3. 03
   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. 04
   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. 05
   Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
6. 06
   Add the beef stock, crushed tomatoes, thyme, salt, and pepper. Stir well to combine.
7. 07
   Return the browned veal shanks to the pot, ensuring they are submerged in the liquid. Bring to a simmer.
8. 08
   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. 09
   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.