Traditional Osso Buco

Ingredients:

4 cross-cut veal shanks with marrow in the bone, 1 to 1½” thick

1 medium onion, finely chopped

1/2 stick unsalted butter

1/3 c. all-purpose flour

1/2 c. dry white wine

2 c. beef broth

1 Tbsp. tomato paste

2 Tbsp. extra virgin olive oil

pinch of salt

ground black pepper

For Gremolata

bunch of fresh parsley

zest from 1/2 lemon

1 clove garlic

curls of lemon peel to garnish

Preparation:

Use kitchen shears to cut connective tissue surrounding veal shanks in a few places to prevent the meat from curling while cooking. Coat veal shanks with flour on each side and set aside. In a large pan, add butter, oil, and onion, and cook over low heat for 3 min. until translucent. Add flour-coated veal shanks to pan and cook over medium heat for 5 min. on each side. Add salt and pepper to taste. Add white wine and cook until it evaporates. Heat beef broth separately. Reduce heat under pan to low with veal shanks and cover the shanks with heated beef broth. Add tomato paste, stir well, and cook covered with a lid over low heat for about 2 hours. Gently turn veal shanks approx. every 30 minutes to make sure they don't stick to the pan. Add additional broth during cooking, if necessary, but sauce should be thick and creamy. For Gremolata: chop parsley and garlic. Mix with lemon zest until thoroughly combined. Add Gremolata a few minutes before the end of cooking. Serve osso buco with Gremolata while hot. Garnish with curls of lemon peel. Suggested side dish: creamy polenta or risotto.