Classic Osso Buco

Instructions

1. Prepare the veal shanks
   Season the veal shanks generously with salt and pepper. Tie kitchen twine around the circumference of each shank to hold them together during cooking. Dredge in flour, shaking off excess.
2. Sear the meat
   Heat olive oil in a large Dutch oven over medium-high heat. Add the veal shanks and sear until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
3. Create the soffritto
   Reduce heat to medium and add the diced onion, carrots, and celery to the same pot. Cook until vegetables have softened, about 8 minutes. Add minced garlic and cook for another minute until fragrant.
4. Deglaze and build the braise
   Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes. Add diced tomatoes, beef broth, bay leaves, and thyme.
5. Braise the osso buco
   Return the veal shanks to the pot, arranging them so they're partially submerged in the liquid. Bring to a simmer, then cover and reduce heat to low. Cook for 2 to 2.5 hours, turning shanks occasionally, until the meat is very tender and almost falling off the bone.
6. Prepare the gremolata
   While the osso buco is finishing, make the gremolata by combining the lemon zest, chopped parsley, and finely minced garlic in a small bowl. Set aside.
7. Finish the dish
   Once the meat is tender, carefully remove the shanks to a serving platter. If the sauce needs thickening, increase heat and simmer uncovered for 5-10 minutes. Remove bay leaves, taste and adjust seasoning with salt and pepper.
8. Serve
   Spoon the sauce over the veal shanks, sprinkle with the prepared gremolata, and serve hot. Traditional accompaniments include risotto alla Milanese or creamy polenta.