Ingredients:

  • 4 Veal Osso Buco Shanks (1.5–2 inches thick)
  • 1 teaspoon Kosher Salt
  • ½ teaspoon freshly ground Black Pepper
  • ½ cup All-Purpose Flour (60g)
  • 3 tablespoons Unsalted Butter (45g)
  • 2 tablespoons Olive Oil (Extra Virgin)
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 Celery Stalks, finely diced
  • 2 cloves Garlic, minced
  • ½ cup Dry White Wine (e.g., Pinot Grigio)
  • 1 (28-ounce) can Crushed Tomatoes, high quality
  • 3 cups Beef or Veal Stock, low sodium
  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 1 Bay Leaf
  • ½ cup fresh Italian Parsley, finely chopped (for Gremolata)
  • Zest of 1 large Lemon (for Gremolata)
  • 1 small clove Garlic, very finely minced or grated (for Gremolata)

Instructions:

  1. Pat the veal shanks bone-dry. Score the membrane around the edge of the meat in 3-4 places to prevent curling. Season generously with salt and pepper. Lightly dredge the shanks in the flour, shaking off the excess.
  2. Heat butter and oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering. Sear the shanks in batches until deeply golden brown on all sides (about 3-4 minutes per side). Remove and set aside.
  3. Reduce heat to medium. Add the onion, carrot, and celery to the pot. Sauté gently, scraping up any browned bits (fond) from the bottom, until softened and translucent (about 8-10 minutes). Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the white wine. Bring to a rapid simmer, scraping the bottom of the pot vigorously, and cook until the wine has reduced by half (about 3 minutes).
  5. Return the veal shanks to the pot, nestled snugly among the vegetables. Add the crushed tomatoes, stock, rosemary, thyme, and bay leaf. The liquid should come about three-quarters of the way up the sides of the shanks. Bring the liquid up to a gentle simmer on the stovetop.
  6. Cover the Dutch oven tightly with its lid. Transfer the pot to a preheated oven at 325°F (160°C). Braise for 2 hours 15 minutes to 2 hours 45 minutes. The meat is done when it pulls away easily from the bone with a fork.
  7. Remove the shanks from the pot and keep warm, covered. Remove and discard the herb stems and bay leaf. If the sauce is too thin, simmer it gently on the stovetop for 10-15 minutes until it reaches a coating consistency. Adjust seasoning if needed.
  8. Make the Gremolata: Finely mix the parsley, lemon zest, and minced garlic in a small bowl.
  9. Serve by spooning the rich sauce and vegetables over the veal shanks, and sprinkling a generous pinch of the fresh gremolata over the top of each serving just before bringing it to the table.