Osso Buco with Gremolata
- 12 veal shank pieces (osso buco style)
- 4 tbs flour
- 1/2 oz unsalted butter
- 4 tbs olive oil
- 1 large onion, diced
- 1 carrot, diced
- 1 celery stalk diced
- 1 bay leaf
- 2 garlic cloves, diced
- 2 cups beef stock
- 1 cup white wine
- 4 tbs lemon juice
- kosher salt and black pepper to taste
- 2/3 cup fresh Italian, finely chopped
- 2 garlic cloves, minced
- 1 tbs lemon zest
- Dust the veal shanks in flour and knock off excess.
- Heat the butter and 3 tbs of oil in a large deep pan over high heat, add the veal and cook in batches until shanks are browned all over, then remove from pan.
- In the same pan add the remaining oil along with the carrots, onion, celery, bay leaf and garlic and saute until the vegetables are softened.
- Stir in the wine and, stock and lemon juice, scraping the bottom of the pan with a wooden spoon to remove the brown bits.
- Add the veal and bring to a boil, the reduce the heat to a simmer, cover and simmer for about 2 hours or until the veal is tender and falling off the bones and the sauce has reduced.
- Season with salt and pepper.
- To make the gremolata, combine the parsley, garlic and zest.
- Sprinkle over the osso buco just before serving