Beef Osso Buco

Instructions

1. Prepare the meat
   Pat the beef shanks dry with paper towels. Season generously with salt and pepper on both sides. Dredge in flour, shaking off any excess.
2. Sear the shanks
   Heat olive oil in a large Dutch oven over medium-high heat. When hot, add the beef shanks and sear until well browned, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding. Transfer browned shanks to a plate.
3. Prepare the soffritto
   In the same pot, reduce heat to medium and add the diced onions, carrots, and celery. Cook until softened, about 5-6 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze and build the sauce
   Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3-4 minutes. Add the beef broth, diced tomatoes, bay leaves, and thyme.
5. Braise the osso buco
   Return the beef shanks to the pot, arranging them in a single layer as much as possible. The liquid should come about two-thirds up the sides of the meat. Bring to a simmer, then reduce heat to low. Cover and cook for 2 to 2.5 hours, turning the shanks occasionally, until the meat is very tender and nearly falling off the bone.
6. Finish the sauce
   When the meat is done, carefully transfer the shanks to a serving platter. Increase heat to medium-high and simmer the sauce uncovered for about 10 minutes until slightly thickened. Stir in 1 tablespoon of fresh parsley. Taste and adjust seasoning if needed.
7. Prepare the gremolata
   Mix the remaining tablespoon of parsley with the lemon zest. This traditional garnish adds brightness to the rich dish.
8. Serve
   Pour the thickened sauce over the osso buco. Sprinkle with the gremolata. Traditionally served with risotto alla Milanese or creamy polenta to soak up the delicious sauce.