Savory Italian Osso Buco with Gremolata

Ingredients

• 4 pieces veal shanks, about 2 inches thick
• 1 cup flour, sifted
• 2 tablespoons olive oil
• 1 cup carrot, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 3 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef stock
• 1 can diced tomatoes, 14 oz
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 pieces bay leaves
• to taste salt and pepper

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

Method

1. 01
   Preheat your oven to 325°F (165°C).
2. 02
   Pat the veal shanks dry with paper towels, then dredge in sifted flour, shaking off any excess.
3. 03
   In a large ovenproof pot, heat olive oil over medium-high heat. Add the veal shanks and brown on all sides. Remove and set aside.
4. 04
   In the same pot, add the diced carrot, celery, and onion. Cook until softened, about 5 minutes. Add the minced garlic and stir for 1 minute.
5. 05
   Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 5 minutes.
6. 06
   Return the veal shanks to the pot. Add beef stock, diced tomatoes, thyme, rosemary, and bay leaves. Season with salt and pepper.
7. 07
   Bring the mixture to a simmer, then cover the pot and transfer to the preheated oven. Cook for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
8. 08
   While the osso buco is cooking, prepare the gremolata by combining parsley, garlic, and lemon zest in a small bowl.
9. 09
   Once the osso buco is done, remove the bay leaves and serve the veal shanks with the sauce spooned over the top.
10. 10
    Sprinkle the gremolata over the veal shanks just before serving.