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Pat the veal shanks dry with paper towels. Season them generously with salt and black pepper on both sides.
Brown the Shanks:
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Once hot, add the veal shanks and brown them on all sides, about 5-7 minutes. Remove the veal shanks and set them aside.
Sauté Vegetables:
In the same pot, reduce the heat to medium. Add the chopped onion, celery, and carrots. Sauté for 5 minutes, until softened. Add the garlic and sauté for another minute until fragrant.
Deglaze the Pot:
Pour in the white wine and bring it to a simmer, scraping the bottom of the pot to release any browned bits. Let the wine reduce by half, about 5-7 minutes.
Braze the Shanks:
Stir in the tomato paste, stock, bay leaf, rosemary, and thyme. Return the veal shanks to the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook gently for 2 hours, or until the veal is fork-tender and the meat starts to pull away from the bone.
Prepare the Gremolata:
While the osso buco is braising, combine the parsley, lemon zest, and minced garlic in a small bowl. Mix well and set aside.
Serve:
Once the veal is tender, remove the pot from the heat. Discard the herb sprigs and bay leaf. Transfer the veal shanks to plates and spoon the braising liquid and vegetables over the top. Garnish each serving with a generous sprinkle of gremolata.
Serving and Storage Tips:
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