Directions

1. 1. Prepare the Veal Shanks: pat the veal shanks dry with paper towels. Season with salt and pepper, then lightly dredge in flour, shaking off any excess.

2. 2. Sear the Shanks: Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the shanks and sear on each side for 3-4 minutes until golden brown. Remove from the pot and set aside.

3. 3. Sauté the Vegetables: In the same pot, add a bit more oil if needed. Add the onion, carrot, celery, and garlic. Cook until softened, about 5-7 minutes.

4. 4. Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it cook down until the wine reduces by about half.

5. 5. Braise the Veal Shanks: Add the broth, crushed tomatoes, bay leaf, thyme, and rosemary. Stir to combine, then return the veal shanks to the pot. Ensure the liquid covers them at least halfway; add more broth if needed.

6. 6. Simmer Low and Slow: Cover the pot with a lid and let it simmer over low heat for about 1.5 to 2 hours, or until the meat is tender and easily pulls away from the bone.

7. 7. Make the Gremolata: Mix the lemon zest, garlic, and parsley in a small bowl. Set aside.

8. 8. Serve: Serve the ossobuco hot with a sprinkle of gremolata on top. It pairs beautifully with creamy risotto alla Milanese or a side of polenta.