Osso Buco

Instructions

1. Prepare the veal shanks
   Pat the veal shanks dry with paper towels. Tie kitchen string around the middle of each shank to hold them together during cooking. Season generously with salt and pepper, then 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. Work in batches if necessary to avoid overcrowding. Transfer the browned shanks to a plate.
3. Create the soffritto
   In the same pot, reduce heat to medium and add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze and build the sauce
   Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer until reduced by half, about 3-4 minutes. Add the stock, crushed tomatoes, bay leaves, and thyme. Bring to a simmer.
5. Braise the osso buco
   Return the veal shanks to the pot, arranging them so they're partially submerged in the liquid. Cover the pot and reduce heat to low. Simmer gently for 2 hours, turning the shanks occasionally, until the meat is very tender and almost falling off the bone.
6. Prepare the gremolata
   While the veal is cooking, prepare the gremolata by combining the lemon zest and chopped parsley in a small bowl. Set aside.
7. Finish the sauce
   When the meat is tender, carefully remove the shanks to a serving platter. Remove and discard the bay leaves and thyme sprigs. Increase heat to medium-high and simmer the sauce uncovered for 5-10 minutes until it thickens slightly. Taste and adjust seasoning with salt and pepper.
8. Serve
   Pour the thickened sauce over the veal shanks, sprinkle with the prepared gremolata, and serve hot. Traditional accompaniments include risotto alla Milanese or polenta.