Uncle Ignatius’s Osso Buco With Gremolata

Instructions

1. Dredge the Veal Shanks in flour seasoned with Salt and Pepper.
2. Heat Olive oil in a large Dutch oven over medium-high heat. Brown the Veal Shanks on all sides, then remove and set aside.
3. Add Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 5-7 minutes.
4. Add Garlic and cook for 1 minute more.
5. Deglaze the pot with Dry white wine, scraping up any browned bits from the bottom.
6. Return the Veal Shanks to the Dutch oven. Add Beef broth and Diced tomatoes. Bring to a simmer.
7. Cover and braise in a preheated oven at 325°F (160°C) for 2.5-3 hours, or until the veal is very tender.
8. While the Osso Buco is braising, prepare the Gremolata by combining Parsley, Lemon zest, and Garlic in a small bowl.
9. Once the Osso Buco is cooked, remove from the oven and let rest for 10 minutes.
10. Serve the Osso Buco topped with Gremolata.