Ingredients:

  • 4 Veal Shanks (about 1.5-2 inches thick), tied with kitchen twine (approx. 1.2-1.6kg)
  • 1/2 cup All-Purpose Flour (60g), seasoned with salt and freshly ground black pepper
  • 1/4 cup Olive Oil (60ml)
  • 1 large Onion, finely chopped (approx. 200g)
  • 2 Carrots, finely chopped (approx. 150g)
  • 2 Celery Stalks, finely chopped (approx. 100g)
  • 4 cloves Garlic, minced
  • 1 cup Dry White Wine (240ml)
  • 1 (14.5 oz) can Diced Tomatoes (400g), undrained
  • 2 cups Beef Broth (480ml)
  • 2 Bay Leaves
  • 1 sprig Fresh Rosemary
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/4 cup Fresh Parsley, finely chopped (approx. 10g)
  • 2 cloves Garlic, minced (for gremolata)
  • Zest of 1 Lemon

Instructions:

  1. Pat the veal shanks dry and dredge them in the seasoned flour, shaking off any excess.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear the veal shanks on all sides until golden brown. Remove 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 release any browned bits. Let the wine reduce slightly, about 2-3 minutes.
  5. Stir in the diced tomatoes, beef broth, bay leaves, and rosemary. Season with salt and pepper.
  6. Return the veal shanks to the pot, nestling them into the sauce. Bring to a simmer, then cover the pot and reduce heat to low.
  7. Braise for 2.5-3 hours, or until the veal is extremely tender and almost falling off the bone. Check occasionally and add more broth if the sauce is drying out.
  8. While the veal is braising, combine parsley, garlic, and lemon zest in a small bowl (gremolata).
  9. Remove the veal shanks from the pot. Discard bay leaves and rosemary sprig. Spoon the sauce over the veal and sprinkle with gremolata before serving. Serve the osso buco hot.