Osso Buco with Gremolata

Ingredients

• 4 veal shanks (osso buco cuts)
• Flour for dusting
• 3 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves
• 200ml white wine
• 400g crushed tomatoes
• 300ml veal stock
• Bay leaf, thyme
• Gremolata: parsley, lemon zest, garlic
• Risotto alla milanese or polenta

Method

1. 11. Dust the veal shanks in flour, brown in olive oil 4 minutes per side. Remove.
2. 22. Sauté onion, carrots and celery 5 minutes (soffritto). Add garlic.
3. 33. Pour in white wine, cook 2 minutes. Add tomatoes and stock.
4. 44. Return the meat, add bay leaf and thyme.
5. 55. Braise covered at 160°C for 2–2.5 hours until the meat falls from the bone.
6. 66. Gremolata: Mix chopped parsley, lemon zest and finely grated garlic.
7. 77. Serve with gremolata and risotto.