Italian Osso Buco

• 4 veal shanks, 4cm thick
• Flour for dredging
• 4 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves
• 200ml dry white wine
• 400g crushed tomatoes
• 300ml veal or chicken stock
• Gremolata: zest of 1 lemon, 2 garlic cloves minced, handful parsley

Instructions

1. 1

   Season veal shanks and dredge in flour. Brown in butter on all sides until deeply golden. Remove.

2. 2

   Sauté vegetables in the same pan until soft. Add garlic, cook 1 minute.

3. 3

   Add wine and scrape up browned bits. Add tomatoes and stock. Return shanks.

4. 4

   Cover and braise at 160°C (325°F) for 1.5-2 hours until meat is very tender and falling from bone.

5. 5

   Make gremolata by combining lemon zest, garlic, and parsley.

6. 6

   Serve shanks over saffron risotto, topped with gremolata. Spoon marrow from the bone.

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