Yield: 4 servings
| Veal Shanks | |
| Butter | 2 oz. |
| Olive oil | 4 Tbsp. |
| Onion, finely chopped | 4 oz. |
| Garlic clove, pressed | 2 |
| Carrot, finely chopped | 3 oz. |
| Celery stalk with leaves, finely chopped | 1 |
| Veal shanks | 4 |
| Flour | as needed |
| Salt | to taste |
| Black & white pepper | to taste |
| White wine | 4 oz. |
Heat butter and 2 Tbsp. of the olive oil, add onion, garlic, carrot and celery and sauté for 5 – 10 minutes, then deglaze with white wine. Roll the meat in flour, fry in another pan with remaining olive oil until all sides are crisp and golden brown. Take out of the pan and rest on a baker’s rack.
| Gremolata | |
| Lemon rind, finely chopped | 1 Tbsp. |
| Garlic clove, minced | 1 |
| Parsley, chopped | 2 Tbsp. |
| Thyme, fresh, chopped | 1 tsp. |
| Mix all ingredients together and set aside. | |
| Braising Sauce | |
| Tomatoes, peeled | 1 qt. |
| Thyme, fresh, chopped | ½ tsp. |
| Parsley, chopped | 1 Tbsp. |
| Bay leaf | 1 |
| Lemon zest, cut into strips | 1 Tbsp. |
Combine all ingredients.
Arrange the veal shanks over the sautéed vegetables, add salt and pepper. Pour prepared braising sauce over the meat and vegetables. Cover the pan and let simmer over low heat for at least 1 hour, with occasional turning and slight shaking of the pan. Make sure Osso Buccos are submerged about ¾ in braising solution. You may add a sachet of herbs at this point if desired.
Sprinkle each Osso Bucco with gremolata immediately before serving. Serve with saffron risotto.