NOTE: To keep the meat attached to the shank bone during the long simmering process, tie a piece of twine around the thickest portion of each shank before it is browned. Use a zester, rasp-style
grater, or vegetable peeler to remove the zest from the lemon. Osso buco is traditionally served with Saffron Risotto.
TO MAKE AHEAD: The osso buco may be prepared through step 3 up to three days ahead of time and stored in an airtight container in the refrigerator. The meat should be stored and reheated in the braising liquid to prevent it from drying out. Before serving, scrape the chilled fat off the top a-nd bring the osso buco to a simmer over medium-low heat in a covered Dutch oven, adding broth or water to adjust the consistency, if necessary. The gremolata should be prepared just before serving.
We DID add thyme sprigs and rosemary to this recipe 9personal taste) and we DID NOT dredge the shanks in flour which we believe results in a more refined, flavorful sauce.
6 tablespoons vegetable oil
6 veal shanks (8 to 10 ounces and 1 1/2 inches thick each), tied around equator with butcher's twine
Table salt and ground black pepper
2 1/2 cups dry white wine
2 medium onions, chopped
2 medium carrots, peeled and chopped
2 medium celery ribs, chopped
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
2 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, drained
3 medium garlic cloves, minced or pressed through garlic press (about I tablespoon)
2 teaspoons grated zest from
1/4 cup minced fresh parsley leaves
1. FOR THE OSSO BUCO: Adjust oven rack to lower-middle position and heat oven to 325 degrees.
2. Heat 2 tablespoons oil in large ovensafe Dutch oven over medium-high heat until shimmering. Meanwhile, dry shanks thoroughly with paper towels, then season generously with salt and pepper. Place 3 shanks in single layer in Dutch oven and cook until golden brown on 1 side, about 3 minutes. Flip shanks and cook on second side until golden brown, about 5 minutes longer. Transfer shanks to bowl and set aside. Off heat, add 1/2 cup wine to Dutch oven, scraping bottom with wooden spoon to loosen any browned bits. Pour liquid into bowl with browned shanks. Return pot to mediumhigh heat, add 2 more tablespoons oil and heat until shimmering. Brown remaining 3 shanks, about 3 minutes for each side. Transfer shanks to bowl with other shanks. Off heat, add 1 more cup wine to pot, scraping bottom to loosen a-ny browned bits. Pour liquid into bowl with shanks.
3. Set pot over medium heat. Add remaining 2 tablespoons oil to pot and heat until shimmering. Add onions carrots, and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 7 minutes. Add garlic and cook until lightly browned, about 1 minute longer. Increase heat to high and stir in broth, remaining 1 cup wine, juices from veal shanks, and bay leaves. Add tomatoes and veal shanks to pot (liquid should just barely cover shanks). Cover pot, bring liquid to simmer, adjust lid of Dutch oven so it is slightly ajar, and place pot in oven. Cook shanks until meat is easily pierced with fork but not falling off bone, about 2 hours.
4. FOR THE GREMOLATA: Combine 3 buds of chopped garlic, 2 tsps. lemon zest, and 1/2 cup chopped parsley in small bowl. Mix. That's it! Stir half of gremolata into pot, reserving rest for garnish. Season with salt and pepper to taste. Let osso buco stand, uncovered, for 5 minutes.
5. Remove shanks from Dutch oven, cut off and discard d butcher's string with with kitchen shears, and place 1 veal shank in each serving bowl. Discard bay leaves. Ladle some braising liquid over each shank and sprinkle shank with portion of remaining gremolata. Serve immediately.