Osso Buco

Steps

1. 1Season the veal shanks

   Pat the veal shanks dry and season both sides with salt and pepper.

   VealSaltBlack pepper
2. 2Dredge in flour

   Coat each veal shank in flour on all sides, shaking off excess.

   VealAll-purpose flour
3. 3Sear the shanks7 min

   Heat olive oil in a large pan over medium-high heat. Sear the veal shanks until deeply browned on both sides, about 3-4 minutes per side. Remove and set aside.

   Don't move the shanks while searing—let the crust develop properly.

   VealOlive oil
4. 4Sauté the aromatics7 min

   In the same pan, add diced onion, celery, and carrot. Sauté until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute.

   OnionCeleryCarrotGarlic
5. 5Deglaze with wine5 min

   Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half.

   Red wine
6. 6Braise the shanks1h 30m

   Return the veal shanks to the pan. Add beef stock and butter. Bring to a simmer, then reduce heat to low, cover, and braise for 90 minutes until the meat is tender and nearly falling off the bone.

   Check occasionally and add a splash of stock if the liquid reduces too much.

   VealButterBeef stock
7. 7Make mashed potatoes20 min

   Boil peeled potatoes until tender, about 20 minutes. Drain and mash with butter and milk until smooth. Season with salt to taste.

   PotatoButterMilkSalt
8. 8Prepare the gremolata

   Finely chop parsley and combine with lemon zest in a small bowl.

   ParsleyLemon zest
9. 9Plate and serve

   Spoon mashed potatoes onto each plate. Top with a veal shank and spoon the braising sauce over everything. Garnish generously with the parsley-lemon gremolata.

   VealPotatoParsleyLemon zest