Osso Buco with Gremolata

Step 1

Preheat the oven to 325°F. Season the veal shanks with salt and pepper and dredge lightly in the flour, shaking off the excess.

Step 2

Heat the olive oil in a large oven-safe pot over medium-high heat and brown the veal shanks on both sides, about 4 minutes per side. Remove and set aside.

Step 3

Add the onion, carrots, and celery to the pot and cook for 6 minutes, until softened.

Step 4

Stir in the garlic and cook for 30 seconds, until fragrant.

Step 5

Pour in the white wine, scraping up any browned bits, and simmer for 3 minutes to cook off the alcohol.

Step 6

Return the veal shanks to the pot, add the beef broth, and bring to a simmer.

Step 7

Cover the pot and transfer to the oven. Braise for 1 hour 45 minutes, until the veal is fork-tender and reaches at least 145°F internally.

Step 8

Meanwhile, combine the chopped parsley and lemon zest in a small bowl to make the gremolata.

Step 9

Spoon the pan sauce over the shanks and sprinkle with gremolata before serving.