Osso Buco

Braised veal shanks slow-cooked in wine and vegetables, finished with a fresh lemon-parsley gremolata.

Ingredients

• 4 meaty veal shanks (about 1 1/2 inches thick), tied
• 1/2 cup all-purpose flour, for dredging
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 can (14.5 oz) diced tomatoes
• 1 1/2 cups beef or chicken stock
• 2 bay leaves

Salt and freshly ground black pepper, to taste

• For the gremolata: 1/4 cup chopped parsley, zest of 1 lemon, 2 cloves garlic minced

Directions

1. Season the veal shanks with salt and pepper and dredge in flour.
2. Heat the olive oil in a Dutch oven over medium-high heat and brown the shanks well on both sides; set aside.
3. Add the onion, carrots, celery, and garlic and saute until softened, about 8 minutes.
4. Pour in the wine and scrape up the browned bits, simmering for 2 minutes.
5. Add the tomatoes, stock, and bay leaves and return the shanks to the pot.
6. Cover and braise in a 325F oven for about 1 1/2 to 2 hours, until the meat is fork-tender.
7. Combine the gremolata ingredients. Serve the shanks over risotto, spooning sauce over and topping with gremolata.

Notes

Adapted from Jeff Smith, The Frugal Gourmet Cooks Italian, who paired it with his classic risotto Milanese.