Italian Osso Buco

Instructions

1. Prepare the veal shanks
   Pat the veal shanks dry with paper towels. Season generously with salt and pepper on all sides. Dredge the shanks in flour, shaking off any excess. This will help create a beautiful crust and thicken the sauce.
2. Sear the meat
   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When hot, add the veal shanks and sear for 4-5 minutes on each side until deeply browned. Work in batches if necessary to avoid overcrowding. Transfer the shanks to a plate and set aside.
3. Create the soffritto
   In the same pot, add the onions, carrots, and celery. Cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables have softened. Add the garlic and cook for another minute until fragrant, being careful not to burn it.
4. Deglaze and build the braising liquid
   Pour in the white wine to deglaze the pot, scraping up all the flavorful browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced. Add the beef broth, diced tomatoes, bouquet garni, and lemon zest. Stir to combine.
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 reduce heat to low. Cover and cook for about 2 hours, turning the shanks occasionally, until the meat is very tender and almost falling off the bone.
6. Finish the dish
   Once the meat is tender, carefully transfer the shanks to a serving platter. Remove and discard the bouquet garni. If you prefer a thicker sauce, increase the heat and simmer the braising liquid uncovered for 5-10 minutes until it reaches your desired consistency.
7. Prepare gremolata and serve
   In a small bowl, combine the fresh parsley with 1 teaspoon of lemon zest to make a simple gremolata. Spoon the sauce and vegetables over the veal shanks, then sprinkle with the gremolata. Traditionally, osso buco is served with risotto alla milanese or creamy polenta.