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1️⃣ Prep the Veal: Pat veal shanks dry and season with salt and pepper. Lightly dredge in flour, shaking off excess.
2️⃣ Sear the Meat: In a large Dutch oven, heat olive oil over medium-high. Sear shanks until golden on both sides. Remove and set aside.
3️⃣ Build the Base: Add onion, carrot, and celery to the pot. Cook until softened. Stir in garlic, then deglaze with wine. Simmer for 2–3 minutes, scraping up any browned bits.
4️⃣ Braise: Add broth, tomatoes, thyme, and bay leaf. Return shanks to the pot. Bring to a simmer, cover, and cook on low for 2–2½ hours, until the meat is fall-off-the-bone tender.
5️⃣ Make the Gremolata: Mix parsley, lemon zest, and garlic in a small bowl.
6️⃣ Serve & Garnish: Plate the osso buco with its sauce and sprinkle with gremolata. Serve with creamy polenta or risotto.
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