Ingredients
For the Gremolata
Method
Step 1
Pat the veal shanks dry with kitchen paper.
Step 2
Mix the flour, salt and black pepper on a plate.
Step 3
Coat each veal shank lightly in the seasoned flour, shaking off any excess.
Step 4
Heat the olive oil and butter in a large ovenproof casserole dish over a medium-high heat.
Step 5
Brown the veal shanks on all sides for 6 to 8 minutes. Remove and set aside.
Step 6
Add the onion, carrots and celery to the casserole dish.
Step 7
Cook for 8 minutes, stirring occasionally, until softened.
Step 8
Add the garlic and cook for 1 minute until fragrant.
Step 9
Pour in the white wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
Step 10
Add the chopped tomatoes, beef stock, bay leaves and thyme. Stir well.
Step 11
Return the veal shanks to the casserole dish, ensuring they are partially submerged in the sauce.
Step 12
Bring to a gentle simmer.
Step 13
Cover with a lid and cook in a preheated oven at 160°C (140°C fan) for 2 hours, or until the meat is tender and easily pulls away from the bone.
Step 14
While the osso buco is cooking, prepare the gremolata by combining the parsley, lemon zest and grated garlic in a small bowl.
Step 15
Remove the casserole dish from the oven and discard the bay leaves.
Step 16
Taste the sauce and adjust the seasoning if required.
Step 17
Sprinkle the gremolata evenly over the osso buco just before serving.
Step 18
Serve immediately, traditionally with risotto Milanese, polenta or creamy mashed potatoes.
Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
