Ingredients:

  • 4 veal shanks (osso buco), about 1.5 inches thick (approximately 800g total)
  • 2 tablespoons all-purpose flour (30g)
  • 1 teaspoon kosher salt (6g)
  • 1/2 teaspoon freshly ground black pepper (3g)
  • 3 tablespoons olive oil (45ml)
  • 2 tablespoons unsalted butter (30g)
  • 1 large yellow onion, finely chopped (about 1 cup / 150g)
  • 2 carrots, peeled and finely chopped (about 1 cup / 130g)
  • 2 celery stalks, finely chopped (about 1 cup / 120g)
  • 3 cloves garlic, minced (about 1 tablespoon / 9g)
  • 1 cup dry white wine (e.g., Pinot Grigio, Sauvignon Blanc) (240ml)
  • 1 (14.5 ounce) can crushed tomatoes (400g)
  • 2 cups beef broth (480ml)
  • 1 sprig fresh rosemary
  • 2 fresh bay leaves
  • 1 strip lemon zest (about 2 inches long), removed with a vegetable peeler
  • 1/4 cup fresh flat-leaf parsley, finely chopped (15g)
  • 2 cloves garlic, minced (6g)
  • 1 lemon, zest only (about 1 tablespoon)
  • Fresh parsley, chopped

Instructions:

  1. Pat the veal shanks dry with paper towels. Season generously with salt and pepper. Dredge them lightly in flour, shaking off any excess.
  2. Heat olive oil and butter in the Dutch oven over medium-high heat. Sear the veal shanks on all sides until golden brown, about 3-4 minutes per side. Remove the shanks from the pot and set aside.
  3. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  4. Pour in the white wine and scrape the bottom of the pot to loosen any browned bits (fond). Let the wine reduce by half, about 5 minutes.
  5. Stir in the crushed tomatoes, beef broth, rosemary, bay leaves, and lemon zest. Bring to a simmer.
  6. Return the seared veal shanks to the pot, ensuring they are mostly submerged in the liquid. Cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5 - 3 hours, or until the veal is fork-tender and falling off the bone.
  7. While the veal is braising, combine parsley, garlic, and lemon zest in a small bowl (for gremolata).
  8. Remove the pot from the oven. The meat should be very tender. If the sauce is too thin, remove the shanks and simmer the sauce on the stovetop until it thickens slightly.
  9. Spoon the braising sauce over creamy polenta or risotto. Top with a veal shank and sprinkle with gremolata (if using) and fresh parsley.