Roberto's Osso Buco
|Veal shanks||3 Pound|
|Salt||1 Teaspoon (Plus More For Seasoning The Veal)|
|Black pepper||1⁄2 Teaspoon (Plus More For Seasoning The Veal)|
|All-purpose flour||4 Tablespoon (For Dredging)|
|Extra virgin olive oil||2 Tablespoon|
|Unsalted butter||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||4 Clove (20 gm), minced|
|Carrots||2 Large, coarsely chopped|
|Celery ribs||2 , coarsely chopped|
|Dry white wine||1 Cup (16 tbs)|
|Canned tomatoes in juice||14 1⁄2 Ounce (1 Can)|
|Chicken stock||1 Cup (16 tbs)|
|Dried thyme||1 Teaspoon|
|Dried basil||1 Teaspoon|
|Lemon zest||2 Teaspoon|
|Gremolata||2 Tablespoon (For Serving)|
Preheat the oven to 325°F.
Rinse the shanks, pat dry, and season with salt and pepper.
Place some flour in large zip-top bag.
Add the shanks to the bag, one at a time, and shake to coat with flour.
Shake off excess flour as you remove the shanks from the bag.
Heat the oil and 1 tablespoon of the butter in a large Dutch oven over medium-high heat.
Brown the shanks on both sides, then transfer to a plate.
Lower the heat to medium and add the remaining 1 tablespoon of the butter to the Dutch oven, along with the onions, garlic, carrots, and celery.
Saute the vegetables for about 5 minutes, or until soft.
Add the wine, tomatoes (with their juices), chicken stock, thyme, bay leaf, basil, lemon zest, salt, and pepper to the Dutch oven.
Arrange the shanks in the Dutch oven in one layer.
Cover the Dutch oven and place in the oven.
Braise the shanks for 2 1/2 hours, or until very tender.
Serve on individual plates with a sprinkling of Gremolata.