Osso Buco

Ingredients

• 14 thick-cut veal shanks (cross-cut, 4–5cm thick), about 300–350g each
• 23 tbsp plain flour, for dusting
• 33 tbsp olive oil or butter
• 41 large onion, finely diced
• 52 carrots, finely diced
• 62 celery stalks, finely diced
• 73 garlic cloves, minced
• 8200ml dry white wine
• 9400ml veal or chicken stock
• 101 x 400g tin chopped tomatoes (or 3 fresh tomatoes, peeled and diced)
• 112 bay leaves
• 121 tsp fresh thyme
• 13Salt and freshly ground black pepper
• 14For the Gremolata: Zest of 1 large lemon, 1 small garlic clove finely minced, 3 tbsp flat-leaf parsley finely chopped

Instructions

1. 1Tie kitchen string around each veal shank to keep its shape during cooking. Season with salt and pepper, then dust lightly with flour.
2. 2Heat olive oil/butter in a large heavy-based casserole over medium-high heat. Brown the shanks on all sides (3–4 minutes per side) until deeply golden. Remove and set aside.
3. 3In the same pan, sauté onion, carrot, and celery (soffritto) over medium heat for 8–10 minutes until soft. Add garlic and cook 1 more minute.
4. 4Pour in the white wine and scrape up any browned bits. Simmer for 3–4 minutes until reduced by half.
5. 5Add stock, tomatoes, bay leaves, and thyme. Return the veal shanks to the pot — the liquid should come about halfway up the shanks.
6. 6Cover tightly and braise in the oven at 160°C / 325°F (fan 140°C) for 1.5–2 hours, until the meat is fall-off-the-bone tender and the marrow is soft.
7. 7Make the gremolata: combine lemon zest, garlic, and parsley in a small bowl.
8. 8Serve each shank on a bed of Risotto alla Milanese, spooning the braising juices over the top. Finish with a generous sprinkling of gremolata.