Ingredients:

  • 4 veal shanks (osso buco), about 1 ½ - 2 inches thick (approx. 800g / 28 oz total)
  • ¼ cup all-purpose flour (30g), for dredging
  • 1 teaspoon kosher salt (6g)
  • ½ teaspoon freshly ground black pepper (3g)
  • 3 tablespoons olive oil (45ml)
  • 1 medium yellow onion, finely chopped (approx. 150g / 5 oz)
  • 2 carrots, finely chopped (approx. 100g / 3.5 oz)
  • 2 celery stalks, finely chopped (approx. 100g / 3.5 oz)
  • 3 cloves garlic, minced (approx. 9g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 cup dry white wine (e.g., Pinot Grigio) (240ml)
  • 1 cup beef broth (240ml)
  • 1 sprig fresh rosemary
  • 2 fresh bay leaves
  • ¼ cup finely chopped fresh parsley (approx. 15g / 0.5 oz)
  • 2 cloves garlic, minced (approx. 6g) - for gremolata
  • 1 lemon, zest only (approx. 1 tsp) - for gremolata

Instructions:

  1. Pat the veal shanks dry with paper towels. Season generously with salt and pepper. Dredge each shank in flour, shaking off any excess. Let rest for 30 minutes to allow coating to adhere.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear the veal shanks on all sides until golden brown (about 3-4 minutes per side). Remove the shanks from the pot and set aside.
  3. Add onion, carrots, and celery to the Dutch oven and sauté until softened and lightly browned (about 8-10 minutes). Add garlic and cook for another minute until fragrant.
  4. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Add the diced tomatoes, beef broth, rosemary, and bay leaves. Bring to a simmer.
  5. Return the seared veal shanks to the Dutch oven, nestling them into the sauce. The liquid should come about halfway up the shanks; add more broth if needed.
  6. Cover the Dutch oven tightly and transfer to a preheated 325°F (160°C) oven. Braise for 2.5-3 hours, or until the veal is fork-tender and nearly falling off the bone. Alternatively, braise on the stovetop over very low heat.
  7. While the veal is braising, prepare the gremolata. In a small bowl, combine the parsley, garlic, and lemon zest.
  8. Remove the veal shanks from the Dutch oven. Spoon the braising sauce over the shanks. Sprinkle generously with gremolata. Serve immediately. Serve with creamy polenta, risotto Milanese or mashed potatoes.