Classic Osso Bucco

1. Prep

Pat the veal shanks dry with paper towels and season generously with pepper. Finely chop the onion, carrot, and celery to create a mirepoix for a flavor base. Mince the garlic, reserving half for the gremolata. Chop the thyme and rosemary and grate half the lemon zest; combine with half the chopped parsley to be added during braising. Reserve the remaining zest and parsley for the gremolata.

2. Sear Meat

In a large pot or Dutch oven, heat avocado oil over medium-high heat. Brown veal shanks on both sides for about 3-4 minutes each, until a golden crust forms. This sear develops deep flavors in the final dish. Remove the shanks and set them aside.

3. Sweat Aromatics

Reduce the heat to medium. Add the onion, carrot, and celery to the same pot. Sweat the vegetables until they are soft and translucent, about 5 minutes. Stir in 2 cloves of minced garlic along with the thyme and rosemary, cooking for another minute until fragrant.

4. Deglaze

Pour in white wine, scraping the bottom of the pot to release any browned bits (fond). Allow the wine to reduce by half, melding the flavors together, for about 3 minutes.

5. Add Cooking Liquid

Stir in the canned tomatoes and half of the lemon zest and parsley, then bring to a simmer. Return the veal shanks to the pot, nestling them into the liquid. Cover and simmer on low heat for 1.5 to 2 hours or until the meat is tender. Turn the shanks occasionally.

6. Braise

As the veal shanks braise, they will absorb the aromatic flavors and become fork-tender.

7. Finishing Ingredients

When the shanks are tender, remove the lid and let the sauce thicken slightly, about 10 minutes. Prepare the gremolata by mixing the remaining garlic, lemon zest, and parsley in a small bowl.

8. Make Gremolata

Stir half of the gremolata into the pot, letting it warm through for a minute or two. Plate the veal shanks and spoon over the sauce. Garnish each shank with a generous sprinkle of the remaining fresh gremolata to serve, offering a fresh contrast to the rich braise.