Ingredients:

  • 4 veal shanks (about 1.5 inches thick, approximately 1.5 pounds or 680 grams)
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper (to taste)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • 1 cup dry white wine (about 240 ml)
  • 1 cup beef or chicken stock (about 240 ml)
  • 1 can (14 ounces or 400 grams) diced tomatoes, with juices
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, finely chopped
  • 1 clove garlic, minced

Instructions:

  1. Season veal shanks with salt and pepper. Dust lightly with flour, shaking off excess.
  2. Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear veal shanks until browned on all sides (about 8–10 minutes). Remove and set aside.
  3. In the same pot, add the onion, carrot, and celery. Cook until softened (about 5 minutes). Add garlic and sauté for another 1–2 minutes.
  4. Pour in the white wine, scraping the bottom of the pot to loosen any browned bits. Simmer until reduced by half.
  5. Return the veal shanks to the pot. Add stock, tomatoes, thyme, and bay leaves. Bring to a simmer. Cover and steep gently on low heat for 1.5 to 2 hours, or until veal is tender (should be easily pierced with a fork).
  6. In a small bowl, combine lemon zest, parsley, and minced garlic. Set aside.
  7. Discard bay leaves. Plate the osso buco, spoon the cooking liquid over the shanks, and top with gremolata.