Osso Buco

• 4 veal shanks (osso buco cut) (1.5" thick)
• 1 onion (diced)
• 1 carrot (diced)
• 2 celery (stalks, diced)
• 4 clove garlic (minced)
• 1 cup dry white wine
• 1 ½ cup chicken broth
• 1 cup canned diced tomatoes
• 1 tbsp fresh lemon zest (for gremolata)
• 1 clove garlic (minced, for gremolata)
• 3 tbsp fresh parsley (for gremolata)

How to Make It

1. 1

   Tie kitchen twine around each shank to hold their shape. Season and dredge in flour.

2. 2

   Sear on all sides in olive oil in a Dutch oven until deeply browned. Remove.

3. 3

   Sauté onion, carrot, and celery 8 minutes. Add garlic and cook 1 minute.

4. 4

   Add wine and reduce by half. Add broth and tomatoes. Return shanks.

5. 5

   Braise covered at 325°F for 1.5-2 hours until meat is falling-off-the-bone tender.

6. 6

   Mix lemon zest, garlic, and parsley for gremolata. Serve shanks over risotto Milanese, topped with gremolata.