Osso Bucco with Gremolata

Ingredients

• 4 veal shanks, (about 4 pounds)
• kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• 2 tablespoons all-purpose flour
• 1/4 cup extra-virgin olive oil
• 1 medium yellow onion, (chopped)
• 2 medium celery stalks, (diced)
• 2 medium carrots, (peeled and diced)
• 8 cloves garlic, (minced)
• 2 tablespoons tomato paste
• 1 cup diced tomatoes
• 6 sprigs fresh thyme
• 4 sprigs rosemary
• 2 bay leaves
• 1 (750-ml) bottle dry white wine
• 1/4 cup chopped flat-leaf parsley
• 1 tablespoon lemon zest
• 2 cloves garlic, (grated)

Instructions

1. 1

   --- For the osso buco: ---

2. 2

   Use butcher twine to tie up the veal shanks around the circumference of each shank to help them hold their shape during cooking. Season the veal shanks with salt and pepper. Sprinkle all over with flour.

3. 3

   Heat a large Dutch oven over medium-high heat, add the olive oil and heat through. Add the veal shanks, working in batches as to not overcrowd the pan. Sear the shanks on both sides, about 5 minutes total. Remove to a plate and repeat with the remaining shanks and set aside.

4. 4

   Lower the heat to medium-low then add the onion, celery and carrots and cook, stirring occasionally, until the vegetables are tender, about 6 minutes.

5. 5

   Add the garlic and cook until fragrant, about additional 30 seconds. Stir in the tomato paste followed by the diced tomatoes.

6. 6

   Tie together the thyme, rosemary and bay leaves with twine then add to the pot. Arrange the veal shanks back to the pot and pour the wine over the top.

7. 7

   Bring to a boil then cover tightly with the lid and braise until the veal shanks are fork tender, about 2 to 2½ hours.

8. 8

   --- For the gremolata: ---

9. 9

   Stir together the parsley, lemon zest and garlic in a small bowl and set aside until ready to use.